Now...factor in how much money you make per hour.

How many hours have you had to work to support your water/latte habit?

How many hours do you have to work to = $2425?

Nothinbutjoy said:

26 hours.

Christopher said:

i use to like Fiji water until i heard that import their bottles from China. that's a little ridiculous considering it's just water, it's just not that serious to me. way too many resources being implemented for something that comes out of the taps for free in our country.

and stop drinking bottle water, tha f@ck wrong with you people anyways?

magnificentsynthesizer said:

Get a coffee maker, and brew your own coffee.
You can get a 12 ounce bag of Starbucks coffe for around $9.00
you can get approx 4 cups from an ounce of coffee.
$9.00/48 cups =.19 a cup

littlemissG said:

Although I could've done the math myself, I didn't realized how much money you could save.

Thank you!!!!! I need to get me a good coffee pot 'cause my old one sucks.

MIGUELGOMEZ said:

eff that. i'm getting an expresso machine.

we get about 6 5-gallon Zephyrhills bottles a month. It costs about $40 including the cooler rental.

Erin used to drink a lot of coffee, but has slowed down. She usually brews it at home, so that's not much of an expense.

We make our own smoothies at home, so again, minimal.















But hey, if you have disposable income, more power to you!

JerseyKRS said:

and I assume they re-use the bottles. I've been thinking of going that route.

I lick the dew off my monitor when I read all the hot shit you orgers are up to... that or I drink Peet's Coffee...

Imago said:

shaddup! it tastes fine, and you can't even taste the bathtub bits

NDRU said:

did someone say 'wikipedia' ?????

Carbonation occurs when carbon dioxide is dissolved in water or an aqueous solution. This process yields the "fizz" to carbonated water and sparkling mineral water, the head to beer, and the cork pop and bubbles to champagne and sparkling wine.

Effervescence is the escape of gas from an aqueous solution. The term is used to describe the foaming or fizzing that results from a release of gas. In the lab, a common example of effervescence is the addition of hydrochloric acid to a block of limestone. If a few pieces of marble or an antacid tablet are put in hydrochloric acid in a test tube fitted with a cork, effervescence of carbon dioxide can be witnessed.

Another chemical reaction that produces gas is the reaction of sodium bicarbonate with acid, for example in Alka-Seltzer brand tablets, used to treat stomach indigestion.

The process of carbon dioxide bubbling out of solution is generally represented by the following reaction, where a pressurized dilute solution of carbonic acid in water releases gaseous carbon dioxide at decompression:

In simple terms, it is the result of the chemical reaction occurring in the liquid which produces a gaseous product.

Fizz
"Fizzle" is a word used to describe the action or sound of gas bubbles moving through and escaping from a liquid. Fizz also describes the formation of a foam of this gas and liquid at the top of the liquid's container. The word itself is an example of onomatopoeia, derived from the sound the multiple bubbles make together as they "pop" when they escape. A carbonated beverage, such as cola or beer, will form bubbles when the dissolved carbon dioxide is depressurized to form emulsions at the top, and it will make "fizzing" sounds when it is opened or poured into a container. In the United Kingdom, soft drinks are often referred to as 'fizzy drinks'. A cocktail based on carbonated water and an acidic juice is called a Fizz, such as the Gin Fizz.

Measuring carbonation
The quality of carbonated beverages including soft drinks, seltzer and beer is affected by the amount of dissolved CO2 (the gas that causes carbonation) and the amount of carbonic acid in the drink. Carbon dioxide (CO2) has an infrared absorption wavelength of 4.27 micrometers and can be measured online using an infrared carbonation sensor. This is an improvement to the traditional inferred measurement method using temperature and pressure for Henry's Law coefficients because this methodology is influenced by changes in density and alcohol content. Infrared measurements are not affected by changes in density or alcohol content because they are actually measuring the CO2 molecule using the Beer-Lambert law. The amount of carbonation in a beverage is measured in Volumes or grams/liter. This is because introducing CO2 into a beverage will change its weight. An easy experiment to prove this is to take a seltzer bottle and weigh it. Carefully remove the top slowly so no liquid escapes from the bottle as the gas escapes the weight of the bottle of seltzer will go down. Shaking the bottle closed and then opening it to remove more CO2 will increase this effect.

Natural and artificial carbonation
Carbonation can occur as a result of natural processes: when yeast ferments dissolved sugars sealed in a pressure-tolerant bottle or keg; when underground volcanic carbon dioxide carbonates well water; or when rainwater passes through limestone into a cave and forms a stalactite. Or it can be done artificially by dissolving carbon dioxide under pressure into the liquid. Sometimes natural carbonation is called conditioning while the term carbonation is reserved for the artificial process.

Uses
In many consumer beverages such as soft drinks (well known examples include Coca-Cola, 7 Up, Fanta and Pepsi), carbonation is used to give "bite". Contrary to popular belief, the fizzy taste is caused by dilute carbonic acid inducing a slight burning sensation, and is not caused by the presence of bubbles.[citation needed] This can be shown by drinking a fizzy drink in a hyperbaric chamber at the same pressure as the beverage. This gives much the same taste, but the bubbles are completely absent.

Carbonation is sometimes used for reasons other than consumption for example: to lower the pH (raise the hydrogen ion concentration) of a water solution, and in the cleaning industry (Chem-Dry and Carbonated Solutions both use carbonated cleaning solutions for carpet cleaning)

Brewing
In homebrewing, overcarbonation can be dangerous; it can result in bottles gushing or even exploding. Adding priming sugar or malt extract at bottling time to beer that has had its fermentable sugar content totally consumed is the safest approach to carbonation. Exceeding recommended levels of priming sugar for a given recipe is dangerous, as is using inappropriate bottles or improper capping methods. Beer may also be force-carbonated using a keg and special bottling equipment so that the carbonation level can be carefully controlled.

http://en.wikipedia.org/w...arbonation

that's what I said; nano-gremlins.

NDRU said:

nano-gremlins, chemical reaction - six of one, half dozen of the other....

CarrieMpls said:

XxAxX said:

You grow the beans and all?

MIGUELGOMEZ said:

Just your butthole! Er his butthole!

i have dramatically cut my morning coffee expenditure. I also have stopped buying a muffin or a croissant or scone or even some scrambled eggs from the takeout place next to my job.

the only thing i now get is a cup of tea which is $1.25 a pop. I could make tea at my office but I dont trust the water in the kitchen. As for breakfast, I keep a box of cereal in the fridge for breakfast.

the savings are incredible and its twenty times healthier.

superspaceboy said:

CUTE!!!


I don't think it filters it, though... It looks like just a dispenser of sorts.

I have a smoothie maker that I love. I freeze the leftover smoothie in popcicle molds and have smoothie pops.

superspaceboy said:

OUR butthole.

magnificentsynthesizer said:

Yay! Finally someone who makes sense! Sure tap water isn't the best all over the world, and in Canberra we are pretty spoilt with the quality of our tap water compared to the rest of Oz, but even still why waste money on something thats free? Or if you work at any decent place they should have some form of water cooler which again is free

superspaceboy said:

no silly, i buy that part of the coffee

I fill my own sport bottle with water at home. I also brew my coffee at home and fill this kickass Thermos commuter mug that keeps the coffee hot for HOURS.

I keep granola bars or Clif bars in my purse at all times so I won't be tempted to stop and buy some overpriced muffin or doughnut or whatever.

In short:

magnificentsynthesizer said:

The tap water where I live is HORRID. It tastes like Satan's piss, and it's got such high mineral content that it leaves white stains on everything, glasses, pots, pans, and don't even get me started on my shower door. I have to clean that motherfucker every day. I don't even wash my hair with this shit.

littlemissG said:

if you want to save even more money you can get a 32 oz can of maxwell house of something similar for like 7 bucks...that would bring your cost down to about .05 a cup!

FunkMistress said:

yup. You got that right.

morningsong said:

no...I was gonna say that too...like dang he must not have to worry about weight gain cause that's a lot of excess calories to be drinking!
I have 2 coffees per day (one at home and one at work which is free) and NO soda. I used to love drinking coke but...it's just calories that I do not need to consume. So it's water for me. If I'm going to drink empty calories it will be on a beer or 2.

Imago said:

When I first moved here my hair became a damn disaster. All those mineral deposits made it look like straw. Now Chris buys me water from the aquarium store for me to wash my hair with, and totally set up this MacGuyveresque camp-shower thing inside our shower for me to use it.

But I offset that princessy shit with my pioneer-woman-like coffee and water habits.

FunkMistress said:

I had vacationed down here as a kid a few times so I remembered the smell of rotten eggs while showering and sulferous/salty drinking water

It seperates the men from the boys folks!