One Can Never Spend Too Much Time Playing Bridge Tag For Bags

One Can Never Spend Too Much Time Playing Bridge Tag For Bags

Bridge players of all ages who love to play bridge / duplicate bridge will enjoy any of these gifts featuring the four card suits along with the saying "One Can Never Spend Too Much Time Playing The Game Of Bridge". Memorable bridge humor gifts for any avid bridge player!

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Monosodium Glutamate Enhancing Taste For Over 100 Oval Sticker

Monosodium Glutamate Enhancing Taste For Over 100 Oval Sticker

Showcase your wry chemical molecule attitude with any of these gifts featuring the monosodium glutamate chemical structure along with the following MSG saying: "Monosodium Glutamate Enhancing Taste For Over One Hundred Years". For the record, Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami". To verify that ionized glutamate was responsible for the umami taste, Professor Ikeda studied the taste properties of many glutamate salts -- i.e., calcium, potassium, ammonium, and magnesium glutamate. All salts elicited umami in addition to a certain metallic taste due to the other minerals. Among those salts, sodium glutamate was the most soluble and palatable, and crystallized easily. Hence, the term monosodium glutamate or MSG.

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Monosodium Glutamate Enhancing Taste For Over 100 Oval Sticker

Monosodium Glutamate Enhancing Taste For Over 100 Oval Sticker

Showcase your wry chemical molecule attitude with any of these gifts featuring the monosodium glutamate chemical structure along with the following MSG saying: "Monosodium Glutamate Enhancing Taste For Over One Hundred Years". For the record, Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami". To verify that ionized glutamate was responsible for the umami taste, Professor Ikeda studied the taste properties of many glutamate salts -- i.e., calcium, potassium, ammonium, and magnesium glutamate. All salts elicited umami in addition to a certain metallic taste due to the other minerals. Among those salts, sodium glutamate was the most soluble and palatable, and crystallized easily. Hence, the term monosodium glutamate or MSG.

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Monosodium Glutamate Enhancing Taste For Over 100 Mug

Monosodium Glutamate Enhancing Taste For Over 100 Mug

Showcase your wry chemical molecule attitude with any of these gifts featuring the monosodium glutamate chemical structure along with the following MSG saying: "Monosodium Glutamate Enhancing Taste For Over One Hundred Years". For the record, Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami". To verify that ionized glutamate was responsible for the umami taste, Professor Ikeda studied the taste properties of many glutamate salts -- i.e., calcium, potassium, ammonium, and magnesium glutamate. All salts elicited umami in addition to a certain metallic taste due to the other minerals. Among those salts, sodium glutamate was the most soluble and palatable, and crystallized easily. Hence, the term monosodium glutamate or MSG.

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Monosodium Glutamate Enhancing Taste For Over 100 Mug

Monosodium Glutamate Enhancing Taste For Over 100 Mug

Showcase your wry chemical molecule attitude with any of these gifts featuring the monosodium glutamate chemical structure along with the following MSG saying: "Monosodium Glutamate Enhancing Taste For Over One Hundred Years". For the record, Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami". To verify that ionized glutamate was responsible for the umami taste, Professor Ikeda studied the taste properties of many glutamate salts -- i.e., calcium, potassium, ammonium, and magnesium glutamate. All salts elicited umami in addition to a certain metallic taste due to the other minerals. Among those salts, sodium glutamate was the most soluble and palatable, and crystallized easily. Hence, the term monosodium glutamate or MSG.

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Monosodium Glutamate Enhancing Taste For Over 100 Mug

Monosodium Glutamate Enhancing Taste For Over 100 Mug

Showcase your wry chemical molecule attitude with any of these gifts featuring the monosodium glutamate chemical structure along with the following MSG saying: "Monosodium Glutamate Enhancing Taste For Over One Hundred Years". For the record, Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami". To verify that ionized glutamate was responsible for the umami taste, Professor Ikeda studied the taste properties of many glutamate salts -- i.e., calcium, potassium, ammonium, and magnesium glutamate. All salts elicited umami in addition to a certain metallic taste due to the other minerals. Among those salts, sodium glutamate was the most soluble and palatable, and crystallized easily. Hence, the term monosodium glutamate or MSG.

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Monosodium Glutamate Enhancing Taste For Over 100 Mug

Monosodium Glutamate Enhancing Taste For Over 100 Mug

Showcase your wry chemical molecule attitude with any of these gifts featuring the monosodium glutamate chemical structure along with the following MSG saying: "Monosodium Glutamate Enhancing Taste For Over One Hundred Years". For the record, Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami". To verify that ionized glutamate was responsible for the umami taste, Professor Ikeda studied the taste properties of many glutamate salts -- i.e., calcium, potassium, ammonium, and magnesium glutamate. All salts elicited umami in addition to a certain metallic taste due to the other minerals. Among those salts, sodium glutamate was the most soluble and palatable, and crystallized easily. Hence, the term monosodium glutamate or MSG.

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Monosodium Glutamate Enhancing Taste For Over 100 Square Stickers

Monosodium Glutamate Enhancing Taste For Over 100 Square Stickers

Showcase your wry chemical molecule attitude with any of these gifts featuring the monosodium glutamate chemical structure along with the following MSG saying: "Monosodium Glutamate Enhancing Taste For Over One Hundred Years". For the record, Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami". To verify that ionized glutamate was responsible for the umami taste, Professor Ikeda studied the taste properties of many glutamate salts -- i.e., calcium, potassium, ammonium, and magnesium glutamate. All salts elicited umami in addition to a certain metallic taste due to the other minerals. Among those salts, sodium glutamate was the most soluble and palatable, and crystallized easily. Hence, the term monosodium glutamate or MSG.

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Monosodium Glutamate Enhancing Taste For Over 100 Mug

Monosodium Glutamate Enhancing Taste For Over 100 Mug

Showcase your wry chemical molecule attitude with any of these gifts featuring the monosodium glutamate chemical structure along with the following MSG saying: "Monosodium Glutamate Enhancing Taste For Over One Hundred Years". For the record, Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami". To verify that ionized glutamate was responsible for the umami taste, Professor Ikeda studied the taste properties of many glutamate salts -- i.e., calcium, potassium, ammonium, and magnesium glutamate. All salts elicited umami in addition to a certain metallic taste due to the other minerals. Among those salts, sodium glutamate was the most soluble and palatable, and crystallized easily. Hence, the term monosodium glutamate or MSG.

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Monosodium Glutamate Enhancing Taste For Over 100 Pet Clothing

Monosodium Glutamate Enhancing Taste For Over 100 Pet Clothing

Showcase your wry chemical molecule attitude with any of these gifts featuring the monosodium glutamate chemical structure along with the following MSG saying: "Monosodium Glutamate Enhancing Taste For Over One Hundred Years". For the record, Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami". To verify that ionized glutamate was responsible for the umami taste, Professor Ikeda studied the taste properties of many glutamate salts -- i.e., calcium, potassium, ammonium, and magnesium glutamate. All salts elicited umami in addition to a certain metallic taste due to the other minerals. Among those salts, sodium glutamate was the most soluble and palatable, and crystallized easily. Hence, the term monosodium glutamate or MSG.

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Monosodium Glutamate Enhancing Taste For Over 100 Custom Ties

Monosodium Glutamate Enhancing Taste For Over 100 Custom Ties

Showcase your wry chemical molecule attitude with any of these gifts featuring the monosodium glutamate chemical structure along with the following MSG saying: "Monosodium Glutamate Enhancing Taste For Over One Hundred Years". For the record, Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami". To verify that ionized glutamate was responsible for the umami taste, Professor Ikeda studied the taste properties of many glutamate salts -- i.e., calcium, potassium, ammonium, and magnesium glutamate. All salts elicited umami in addition to a certain metallic taste due to the other minerals. Among those salts, sodium glutamate was the most soluble and palatable, and crystallized easily. Hence, the term monosodium glutamate or MSG.

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Monosodium Glutamate Enhancing Taste For Over 100 Key Chains

Monosodium Glutamate Enhancing Taste For Over 100 Key Chains

Showcase your wry chemical molecule attitude with any of these gifts featuring the monosodium glutamate chemical structure along with the following MSG saying: "Monosodium Glutamate Enhancing Taste For Over One Hundred Years". For the record, Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami". To verify that ionized glutamate was responsible for the umami taste, Professor Ikeda studied the taste properties of many glutamate salts -- i.e., calcium, potassium, ammonium, and magnesium glutamate. All salts elicited umami in addition to a certain metallic taste due to the other minerals. Among those salts, sodium glutamate was the most soluble and palatable, and crystallized easily. Hence, the term monosodium glutamate or MSG.

»visit the wordsunwords store for more designs and products like this

Monosodium Glutamate Enhancing Taste For Over 100 Key Chains

Monosodium Glutamate Enhancing Taste For Over 100 Key Chains

Showcase your wry chemical molecule attitude with any of these gifts featuring the monosodium glutamate chemical structure along with the following MSG saying: "Monosodium Glutamate Enhancing Taste For Over One Hundred Years". For the record, Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami". To verify that ionized glutamate was responsible for the umami taste, Professor Ikeda studied the taste properties of many glutamate salts -- i.e., calcium, potassium, ammonium, and magnesium glutamate. All salts elicited umami in addition to a certain metallic taste due to the other minerals. Among those salts, sodium glutamate was the most soluble and palatable, and crystallized easily. Hence, the term monosodium glutamate or MSG.

»visit the wordsunwords store for more designs and products like this

Monosodium Glutamate Enhancing Taste For Over 100 Key Chains

Monosodium Glutamate Enhancing Taste For Over 100 Key Chains

Showcase your wry chemical molecule attitude with any of these gifts featuring the monosodium glutamate chemical structure along with the following MSG saying: "Monosodium Glutamate Enhancing Taste For Over One Hundred Years". For the record, Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami". To verify that ionized glutamate was responsible for the umami taste, Professor Ikeda studied the taste properties of many glutamate salts -- i.e., calcium, potassium, ammonium, and magnesium glutamate. All salts elicited umami in addition to a certain metallic taste due to the other minerals. Among those salts, sodium glutamate was the most soluble and palatable, and crystallized easily. Hence, the term monosodium glutamate or MSG.

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Doctor Doctoring Another Doctor (Tongue Twister) Memo Pad

Doctor Doctoring Another Doctor (Tongue Twister) Memo Pad

No need to work in medicine or be a linguist to enjoy tongue twisting fun with this doctor doctor doctoring tongue twister. Ask yourself and others to repeat the several lines three times fast. Linguistic humor gifts that are perfect for all who ponder about how a doctor doctors other doctors! No need to work in the medical field to enjoy!

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Monosodium Glutamate Enhancing Taste For Over 100

Monosodium Glutamate Enhancing Taste For Over 100

Showcase your wry chemical molecule attitude with any of these gifts featuring the monosodium glutamate chemical structure along with the following MSG saying: "Monosodium Glutamate Enhancing Taste For Over One Hundred Years". For the record, Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami". To verify that ionized glutamate was responsible for the umami taste, Professor Ikeda studied the taste properties of many glutamate salts -- i.e., calcium, potassium, ammonium, and magnesium glutamate. All salts elicited umami in addition to a certain metallic taste due to the other minerals. Among those salts, sodium glutamate was the most soluble and palatable, and crystallized easily. Hence, the term monosodium glutamate or MSG.

»visit the wordsunwords store for more designs and products like this

Monosodium Glutamate Enhancing Taste For Over 100

Monosodium Glutamate Enhancing Taste For Over 100

Showcase your wry chemical molecule attitude with any of these gifts featuring the monosodium glutamate chemical structure along with the following MSG saying: "Monosodium Glutamate Enhancing Taste For Over One Hundred Years". For the record, Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami". To verify that ionized glutamate was responsible for the umami taste, Professor Ikeda studied the taste properties of many glutamate salts -- i.e., calcium, potassium, ammonium, and magnesium glutamate. All salts elicited umami in addition to a certain metallic taste due to the other minerals. Among those salts, sodium glutamate was the most soluble and palatable, and crystallized easily. Hence, the term monosodium glutamate or MSG.

»visit the wordsunwords store for more designs and products like this

Monosodium Glutamate Enhancing Taste For Over 100

Monosodium Glutamate Enhancing Taste For Over 100

Showcase your wry chemical molecule attitude with any of these gifts featuring the monosodium glutamate chemical structure along with the following MSG saying: "Monosodium Glutamate Enhancing Taste For Over One Hundred Years". For the record, Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami". To verify that ionized glutamate was responsible for the umami taste, Professor Ikeda studied the taste properties of many glutamate salts -- i.e., calcium, potassium, ammonium, and magnesium glutamate. All salts elicited umami in addition to a certain metallic taste due to the other minerals. Among those salts, sodium glutamate was the most soluble and palatable, and crystallized easily. Hence, the term monosodium glutamate or MSG.

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Statisticians Do It Within 3 Standard Deviations Computer Bag

Statisticians Do It Within 3 Standard Deviations Computer Bag

As a statistician, how well do you do statistics? Showcase your wry statistical side with a dose of suggestive humor with any of these gifts featuring the bell curve (Gaussian curve, normal distribution curve) along with the truism stats saying: 'Statisticians Do It Within 3 Standard Deviations From The Mean". Make others do a double-take about exactly what statisticians do when they think about statistics with these stats attitude gifts today! No need to be an average statistician to enjoy!

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Statisticians Do It Within 3 Standard Deviations Computer Bag

Statisticians Do It Within 3 Standard Deviations Computer Bag

As a statistician, how well do you do statistics? Showcase your wry statistical side with a dose of suggestive humor with any of these gifts featuring the bell curve (Gaussian curve, normal distribution curve) along with the truism stats saying: 'Statisticians Do It Within 3 Standard Deviations From The Mean". Make others do a double-take about exactly what statisticians do when they think about statistics with these stats attitude gifts today! No need to be an average statistician to enjoy!

»visit the wordsunwords store for more designs and products like this