Sweetness

Sweetness is one of the five basic tastes and is universally regarded as a pleasurable experience, except perhaps in excess. Foods rich in simple carbohydrates such as sugar are those most commonly associated with sweetness, although there are other natural and artificial compounds that are sweet at much lower concentrations, allowing their use as non-caloric sugar substitutes. Examples of foods that may be used as non-sugar sweet substitutes include saccharin, aspartame, acesulfame potassium, sucralose, xylitol, erythritol, and stevia. Other compounds, such as miraculin, may alter perception of sweetness itself.

The chemosensory basis for detecting sweetness, which varies between both individuals and species, has only begun to be understood since the late 20th century. One theoretical model of sweetness is the multipoint attachment theory, which involves multiple binding sites between a sweetness receptor and a sweet substance.

Blue

Blue is the colour between violet and green on the optical spectrum of visible light. Human eyes perceive blue when observing light with a wavelength between 450 and 495 nanometres. Blues with a higher frequency and thus a shorter wavelength gradually look more violet, while those with a lower frequency and a longer wavelength gradually appear more green. Pure blue, in the middle, has a wavelength of 470 nanometres. In painting and traditional colour theory, blue is one of the three primary colours of pigments, along with red and yellow, which can be mixed to form a wide gamut of colours. Red and blue mixed together form violet, blue and yellow together form green. Blue is also a primary colour in the RGB colour model, used to create all the colours on the screen of a television or computer monitor.

The modern English word blue comes from Middle English bleu or blewe, from the Old French bleu, a word of Germanic origin, related to the Old High German word blao. The clear sky and the deep sea appear blue because of an optical effect known as Rayleigh scattering. When sunlight passes through the atmosphere, the blue wavelengths are scattered more widely by the oxygen and nitrogen molecules, and more blue comes to our eyes. Rayleigh scattering also explains blue eyes; there is no blue pigment in blue eyes. Distant objects appear more blue because of another optical effect called atmospheric perspective.

Darling

Darling is a term of endearment of Anglo-Saxon origin.

Darling or Darlin' or Darlings may also refer to:

People

Places

In Australia

In Nepal

Elsewhere

Films and television