A couple days ago, I was in the grocery store shopping for orange juice. There are a lot more types of orange juice than I can even remember: "light" orange juice, calcium enriched, and a range of orange juices with differing amounts of pulp.
It was the pulp that threw me. They describe the amount of pulp in orange juice in purely qualitative terms: PULP, SOME PULP, and NO PULP.
This is totally inadequate.
I propose a quantitative measurement for the pulpiness of orange juice (or any other juices with pulp). I think an appropriate unit is the number of milliliters of pulp within a 1 liter of juice. To simplify things, we can call them "Hill Units."
only if you come up with a good law alongside the new unit:
according to hills law the pulp in orange juice is never enough.
Buy oranges and press them. ;)
The number of millimeters in a litre of orange juice? That can never work. After all, you don’t tell whether…
<ul><li>…it is the amount of millimeters if you’d pour them in a glass of 5cm wide and 51cm high or whether it is as measured by throwing the orange juice in a standard-sized 10l bucket.</li>
<li>…you need to sift the pulp out of the orange juice, or whether one should measure the pulp that naturally forms at the bottom of the fluid</li>
<li>…you need to make sure the pulp is equally high everywhere, or whether you should stir the orange juice so that the pulp will heap up in the middle (so that you’ll have to measure that).</li>
</ul>
More questions than answers. Awaiting your call ;-P
…I fear that this would disconnect us from future titles like:
“Lots and lots and lots of pulp”
“Pulp like there is no tomorrow” or “ARMAGEDDON Pulp” or “WEAPONS GRADE PULP”
“Pulp beyond your wildest dreams”
“This product is actually a carton shaped orange”