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 <a alt="image1-7.jpg" class="gcloudimg" href="https://storage.googleapis.com/microcosmosdelta.appspot.com/images/transfer_5461/image1-7.jpg">
  <img alt="image1 (7)" class="size-medium wp-image-5463 aligncenter gcloudimg" data-attachment-id="5463" data-comments-opened="1" data-image-meta='{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}' data-image-title="image1 (7)" data-recalc-dims="1" height="300" src="https://storage.googleapis.com/microcosmosdelta.appspot.com/images/transfer_5461/image1-7.jpg" width="300"/>
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 Constructed my Foldscope at Starbucks, and examined some table sugar (picturedbelow) along with aspartame (above). Wouldn’t it be cool to compare it’s crystalline structure to other sweeteners? (ie. Splenda, Stevia…). Depending on it’s chemical compound, how does it affect it’s structure and taste?
 <a alt="image1-6.jpg" class="gcloudimg" href="https://storage.googleapis.com/microcosmosdelta.appspot.com/images/transfer_5461/image1-6.jpg">
  <img alt="image1 (6)" class="size-medium wp-image-5460 aligncenter gcloudimg" data-attachment-id="5460" data-comments-opened="1" data-image-meta='{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}' data-image-title="image1 (6)" data-recalc-dims="1" height="300" src="https://storage.googleapis.com/microcosmosdelta.appspot.com/images/transfer_5461/image1-6.jpg" width="300"/>
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Sugar

megmack

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