Here are the results of testing the throughput of various Sprint devices.
May 2007
 |
The winner so far is the USB connected mobile broadband modem from Sierra, the Sierra Wireless Aircard 595U. It doubles the speed of internet access that I get through my phones.
The better the reception you have, the better the speed you will have. |
Method: www.speakeasy.net/speedtest/
Device: Sierra Wireless Aircard 595U
Location: Office on shelf near desk
| Download |
Upload |
When |
| 1139 kbps down |
400 kbps up |
8pm 5/15/07 |
| 1250 down |
466 up |
8pm 5/15/07 |
| 1213 down |
355 up |
8pm 5/15/07 |
| 1280 down |
629 up |
7am 5/16/07 |
True torture test: Upload a DVD ISO through Remote Desktop.
Comparison - Copying the image across two different IPs on the same cable modem: ~50 minutes windows estimate. Start time: 8:44
- approx 1/3rd finished 9:03am
Try again with DVD carved into 98,078KB rar pieces:
- Over cable (Other activity) Start: 10:54 (windows estimate: 12-17 minutes)
Through new phone: IP-830W
Location: Bedroom
(215kbps)
511kbps down 40 kbps up
374kbps down 27 kbps up
539kbps down 30 kbps up
Front porch 4 bars 70.1.42.181
744 126
1000 123
404 122
876 123
Old phone: PPC-6700
(115Kbps) 1 bars signals strength 68.27.7.3
237kbps down ?????
262kbps down 6 kbps
3 brs front porch
661 kbps down 119 up
556 130
628 132
Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats
Steve Ettlinger$23.95(USD)
A pop-science journey into the surprising ingredients found in dozens of common packaged foods, using the Twinkie label as a guide Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients label—without a clue as to what most of it means. So when his young daughter asked, “Daddy, what’s polysorbate 60?” he was at a loss—and determined to find out.
From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients—where they come from, how they are made, how they are used—and why. Beginning at the source (hint: they’re often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name—all for the sake of creating a simple snack cake.
An insightful exploration into the food industry, if you’ve ever wondered what you’re eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent) this book is for you.
Twinkie, Deconstructed
Steve Ettlinger$23.95(USD)
A pop-science journey into the surprising ingredients found in dozens of common packaged foods, using the Twinkie label as a guide Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients label???without a clue as to what most of it means. So when his young daughter asked, ???Daddy, what???s polysorbate 60???? he was at a loss???and determined to find out. From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients???where they come from, how they are made, how they are used???and why. Beginning at the source (hint: they???re often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name???all for the sake of creating a simple snack cake. An insightful exploration into the food industry, if you???ve ever wondered what you???re eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent) this book is for you.
