Buying on Price versus Paying for Quality

Julia said:

I can't believe the people who get around in rubber thongs.

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This is Australia. Are you an Aussie? :

roland said:

Least meat - WOOLWORTHS Deli Leg Ham (a pre-packaged ‘grab and go’ product from the deli counter) was the standout that contained the least meat (53%) and the most added water (38%).

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I wonder what made up the other 9% :fish:?

When buying on price for LCD computer displays and LCD TVs you are in fact choosing to have more of the following defects.

The level of defects affect the price and is used by manufacturers to offer lesser quality at a lesser price.

Defect type definitions

Bright/dark dot: A sub-pixel stuck on or off. "Stuck on" sub-pixels almost always result from a failure of an associated transistor or other component within the TFT array. Dark or "stuck off" sub-pixels may also result from such failures, but may also be caused by contamination””a speck of dirt or debris trapped within the LCD panel's structure. It may be difficult to distinguish these, but in the case of trapped debris the dark area will generally be irregularly shaped (rather than just the rectangular area of the sub-pixel), and may let small pinpoints of light through at the edges of the debris.

Bright spots/lines: Spots or lines that appear light in the display. Defects do not vary in size or intensity (contrast) when the "gray level" of the pixel is varied. This variation can be achieved through the use of varying gray shade patterns). A bright line, extending from the top edge of the display to the bottom (or from either edge to the center), generally indicates a failed column driver or connection; a similar failure causing a horizontal line generally indicates a failed row driver or connection. A completely failed row or column driver IC will result in a large number of adjacent lines appearing dim, dark, or stuck on.

Cluster: A group of defective sub-pixels which are in close proximity to each other.

Cross lines off: When the unit lights, lines in both the minor and major axis do not appear.

Dark spots/lines (not limited to a specific sub-pixel): Spots or lines that appear dark in the display patterns and are usually the result of contamination or failed drivers (see Bright spots/lines, above). Defects do not vary in size or intensity when the gray level is varied. (Identification of this can be achieved through the use of varying gray shade patterns). Contamination-related defects may not completely block the light emitted by some pixels. A dark vertical line, extending from the top edge of the display to the bottom (or from either edge to the center), generally indicates a failed column driver or connection; a similar failure causing a dark horizontal line generally indicates a failed row driver or connection. A completely failed row or column driver integrated circuit (IC) will result in a large number of adjacent lines appearing dim, dark, or stuck on.

Dim line: When the unit lights, line(s) in the vertical or horizontal axis appear dim, but not completely on or off. These defects are generally the result of a failure in the row (horizontal) or column (vertical) drivers or their connections. A completely failed row or column driver will result in a large number of adjacent lines appearing dim, dark, or stuck on.

Mottling: Variation/non-uniformity ("splotchiness") appears in what should be a uniform area (i.e., an area which is supposed to be all white, all black, or a single color or gray level). The affected area can vary in size. This type of problem can result from non-uniform cell thickness in the LC panels, or
defects in the polarizers or other films used in the display or in their attachment to the substrate glass.

Mura: Japanese for "blemish," the term "mura" (pronounced "moo-rah") has come to mean a spot or region of non-uniformity within an LC display resulting from improper cell thickness in that region. Mura defects result from missing, insufficient, or excessive spacers or foreign material in the affected
region, or some other defect which has disturbed the cell thickness, and can in some cases appear after the panel has been manufactured, if it has been subjected to excessive pressure on the glass or extreme mechanical shock. The appearance of the affected region may also change with viewing
angle.

Newton's rings: A circular “rainbow” effect (actually, an interference pattern) which may be caused by non-uniform cell thickness or other defects resulting in a flat surface in contact with a slightly curved one.

Polarizer dent: Physical damage to the polarizer that does not damage the glass. When the unit lights, spots appear bright (white) with display patterns dark and do not vary in size. This defect may not completely block the light emitted by any pixels.

Polarizer scratch: Physical damage to the polarizer that does not damage the glass. When the unit lights, lines appear bright (white) with dark patterns and do not vary in size. This defect may not completely block the light emitted by any pixels.

Rubbing lines/defects: Horizontal or diagonal lines that appear gray when the display is dark and may have resulted from a problem in the "rubbing process," which is part of the preparation of glass panels used in the LCD.

white_crane said:

This is Australia. Are you an Aussie? :



I wonder what made up the other 9% :fish:?

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The other 9%:

Most packaged hams have plenty of additives listed on the label and some of these are there specifically to make the meat hold extra water:

Cool it!
Packaged ham contains salt and sodium nitrite as preservatives, but unlike traditional dry-cured ham it also contains plenty of water. This creates a moist environment in which dangerous bacteria can multiply unless the ham is kept at temperatures below 4 °C.

When CHOICE tested sliced and shaved ham in 2001 we found some very high levels of bacteria (though fortunately not the more dangerous ones). So store ham in the fridge and don’t keep it for more than a few days. And if it’s slimy toss it out, because that means it has bacteria multiplying on its surface.

Phosphates (450, 451, 452) All the hams in our test contain phosphates. They’re added to increase the water-binding capacity of the muscle fibres. Phosphates also make the ham juicier and more tender, and when it’s made from small pieces of pork they help to glue them together. There’s no real risk to your health from phosphates. Excessive consumption may contribute to osteoporosis but only a small fraction of the phosphates in our diet comes from additives.


Maltodextrin This is a thickening agent made from starch. It helps to retain extra water in the meat and was added to nearly half the hams we tested. It’s used in many processed foods (it counts as ‘dietary fibre’) and appears to be safe. Other thickening agents we found in a few hams were:
- Guar gum (412; of plant origin),
- Xanthan gum (415; made by bacteria)
- Carrageenan (407; from seaweed).
These additives are used in many processed foods and are thought to be safe in the small amounts used.


Sodium nitrite (250) All the packaged hams in our test contain this chemical. It’s added as a preservative ”” it helps to prevent the growth of the bacteria that cause botulism ”” and it’s also what makes ham pink and improves the flavour. But nitrites can cause the formation of potent cancer-causing chemicals called nitrosamines. Studies consistently find that consumption of meat, particularly processed meat, is associated with a modest increase in the risk of colorectal cancer (and probably stomach cancer as well). A recent report from the World Cancer Research Fund recommended that we avoid processed meat for this reason. However, meat processors argue that the risk of developing cancer is much less than the risk to your health from harmful bacteria if the nitrite wasn’t added. Organic ham is made without sodium nitrite, so it’s clearly not essential and you can avoid it if you’re prepared to pay extra for organic ham.


Sodium erythorbate (316) Almost all the packaged hams contain this additive. It’s added as a curing accelerator and as an antioxidant (it helps to prevent loss of colour and flavour), and it helps stop the formation of nitrosamines. It’s believed to be harmless (it’s first cousin to vitamin C, but lacks any vitamin activity).

It depends on the product.

What's the point buying brand name bread when I know for a fact that the generic is the same product from the same factory. All they change is the bags they put it in.

Sugar, salt, flour all the same. It's a bulk commodity.

But here's a silly one. Can anyone tell me why a can of tuna in spring water costs more than twice as much as the same amount in brine or oil? That just doesn't stack up. Not that I eat a lot of the stuff, but it's a standout example of silly pricing.

There are some things where I wouldn't consider a cheap product though. You wouldn't want cheap condoms or a cheap fire alarm that may or may not do the job.

Furniture comes down to how it's treated. Something cheap will last 6 months for one person, 20 years for another. Within reason, it's fine if not abused.

Cheap electricals aren't a good idea. See point above about fire alarms if you must have cheap electricals.

Roland, thanks for interesting information on additives.

Smurf1976 said:

It depends on the product.

What's the point buying brand name bread when I know for a fact that the generic is the same product from the same factory. All they change is the bags they put it in.

Sugar, salt, flour all the same. It's a bulk commodity.

But here's a silly one. Can anyone tell me why a can of tuna in spring water costs more than twice as much as the same amount in brine or oil? That just doesn't stack up. Not that I eat a lot of the stuff, but it's a standout example of silly pricing.

There are some things where I wouldn't consider a cheap product though. You wouldn't want cheap condoms or a cheap fire alarm that may or may not do the job.

Furniture comes down to how it's treated. Something cheap will last 6 months for one person, 20 years for another. Within reason, it's fine if not abused.

Cheap electricals aren't a good idea. See point above about fire alarms if you must have cheap electricals.

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I have to disagree, sugar, flour and salt go through some pretty intensive chemical based purification processes. Not to mention with flour and sugar, the chemicals used in producing the crop will affect what we are consuming. Some of the lower cost sugars contain varying levels of arsenic used in the protein stripping and whitening process.

Not to mention that GM crops producing higher yields are yet to be proven fully dafe.

Flour quality??? Maybe read this: http://www.theartisan.net/flour_quality_of.htm

Salt? - well that also depends on what else it contains other than Sodium Chloride: http://www.saltinstitute.org/15.html

Are you buying cinnamon or cassia?

Strange post? Yes, well I was reading up on anti-oxidants and came across another "price versus quality" entry.

Seems like one of our favourite spices the humble cinnamon stick is under a substitution threat with a poorer cousin.

The name cinnamon is correctly used to refer to Ceylon cinnamon, also known as "true cinnamon" (from the botanical name C. zeylanicum).

However, the related species, Cassia (Cinnamomum aromaticum), Saigon Cinnamon (Cinnamomum loureiroi), and Cinnamomum burmannii are sometimes sold labeled as cinnamon, sometimes distinguished from true cinnamon as "Chinese cinnamon", "Vietnamese cinnamon", or "Indonesian cinnamon more crumbly texture, and is considered to be less strong than cassia. Cassia has a much stronger (somewhat harsher) flavour than cinnamon, is generally a medium to light reddish brown, hard and woody in texture, and thicker (2–3 mm thick), as all of the layers of bark are used.

In many supermarkets in the United States (and in Australia of course), products labelled as cinnamon may often be cassia. Due to the presence of a moderately toxic component called coumarin, European health agencies have recently warned against consuming high amounts of cassia. This is contained in much lower dosages in Cinnamomum burmannii due to its low essential oil content. Coumarin is known to cause liver and kidney damage in high concentrations. True Ceylon cinnamon has negligible amounts of coumarin.

The two barks, when whole, are easily distinguished, and their microscopic characteristics are also quite distinct. Cinnamon sticks (or quills) have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are much harder.

Indonesian cassia (Cinnamomum burmannii) is often sold in neat quills made up of one thick layer, capable of damaging a spice or coffee grinder. Saigon cassia (Cinnamomum loureiroi) and Chinese cassia (Cinnamomum aromaticum) are always sold as broken pieces of thick bark, as the bark is not supple enough to be rolled into quills.


It is a bit harder to tell powdered cinnamon from powdered cassia. When powdered bark is treated with tincture of iodine (a test for starch), little effect is visible in the case of pure cinnamon of good quality, but when cassia is present, a deep-blue tint is produced, the intensity of the coloration depending on the proportion of cassia.

Cinnamon is also sometimes confused with Malabathrum (Cinnamomum tamala) and Saigon cinnamon (Cinnamomum loureiroi).

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More reading: http://en.wikipedia.org/wiki/Cinnamon