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What Does '100% Juice' Mean?

Jason's Fridge
Jason's Fridge

Buying fruit juice at the supermarket is a surprisingly complicated task that leads to myriad questions. What’s really in that “100% juice”? Why does that “juice” have the word “cocktail” loitering behind it? Let’s take a look at the exciting world of juice labeling.

What does “100% juice” mean?

As you might guess, that label legally means that everything in the bottle or carton was expressed from a fruit or vegetable. Seems straightforward enough, right? Not quite. Things are a little trickier. The “100% juice” label means that everything in the bottle came from a fruit or vegetable, not necessarily the fruit or vegetable you think you’re chugging.

So what fruits are in the bottle, then?

Juice makers have a problem. High-end fruit juices are delicious, but they’re also expensive. It’s tough to turn out an affordable product when you’ve got to squeeze loads of pricey fruits to produce a single bottle. To save money, companies dilute their wares with cheaper juices like white grape, apple, or pear. The finished product is still 100% fruit juice, but it may not be juice from the fruit you were expecting.

How can you tell what’s really in the bottle?

The FDA has a slew of naming and labeling restrictions that would be too confusing to remember; the prose stylings in the labeling regulations bear a more-than-passing resemblance to the tax code. The easiest solution to sniffing out what you’re really drinking is to have a look at the ingredients list rather than just taking the product name’s word for it.

What about the fruit cocktails and “drinks” that line the shelves?

Those drinks are a totally different animal. Unless a beverage is 100% juice, the FDA won’t let companies refer to it as a juice without jumping through some other hoops. If a drink is diluted to less than “100% juice,” the FDA’s rules stipulate that the word “juice” must be qualified with an additional term like “beverage,” “drink,” or “cocktail.”

What other beverages have to declare their percentage of juice?

Surprisingly, a few types of bar mix are legally obligated to declare what sort of juice they’re packing. According to FDA rules, if a bar mix “purports to contain juice,” it must declare what percentage of juice is in the final product. For example, the FDA writes, “Bloody Mary mix, by appearance and taste, purports to contain tomato juice and thus would be required to bear a statement as to the percentage of juice contained in the product.”

Same goes for strawberry daiquiri mix, but only if “its label or labeling also includes pictures of the juice dripping from strawberries or if the product looks and tastes like it contains strawberry juice or strawberry pulp.” If the product billed itself as “strawberry-flavored daiquiri mix,” it would be in the clear from a labeling perspective.

Are there any other exceptions to the labeling rules?

The FDA doesn’t require companies to disclose the percentage of juice if the juice in question is only used in minor amounts for flavoring and the drink doesn’t have anything on its label or in its appearance, like pulp, that would make a consumer think it was a fruit juice. That’s how a drink like Mountain Dew can avoid saying just how much of its recipe comes from orange juice. (There goes our plan to use Mountain Dew to ward off colds.)

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Big Questions
Are There Number 1 Pencils?
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iStock

Almost every syllabus, teacher, and standardized test points to the ubiquitous No. 2 pencil, but are there other choices out there?

Of course! Pencil makers manufacture No. 1, 2, 2.5, 3, and 4 pencils—and sometimes other intermediate numbers. The higher the number, the harder the core and lighter the markings. (No. 1 pencils produce darker markings, which are sometimes preferred by people working in publishing.)

The current style of production is profiled after pencils developed in 1794 by Nicolas-Jacques Conté. Before Conté, pencil hardness varied from location to location and maker to maker. The earliest pencils were made by filling a wood shaft with raw graphite, leading to the need for a trade-wide recognized method of production.

Conté’s method involved mixing powdered graphite with finely ground clay; that mixture was shaped into a long cylinder and then baked in an oven. The proportion of clay versus graphite added to a mixture determines the hardness of the lead. Although the method may be agreed upon, the way various companies categorize and label pencils isn't.

Today, many U.S.  companies use a numbering system for general-purpose, writing pencils that specifies how hard the lead is. For graphic and artist pencils and for companies outside the U.S., systems get a little complicated, using a combination of numbers and letters known as the HB Graphite Scale.

"H" indicates hardness and "B" indicates blackness. Lowest on the scale is 9H, indicating a pencil with extremely hard lead that produces a light mark. On the opposite end of the scale, 9B represents a pencil with extremely soft lead that produces a dark mark. ("F" also indicates a pencil that sharpens to a fine point.) The middle of the scale shows the letters and numbers that correspond to everyday writing utensils: B = No. 1 pencils, HB = No. 2, F = No. 2½, H = No. 3, and 2H = No. 4 (although exact conversions depend on the brand).

So why are testing centers such sticklers about using only No. 2 pencils? They cooperate better with technology because early machines used the electrical conductivity of the lead to read the pencil marks. Early scanning-and-scoring machines couldn't detect marks made by harder pencils, so No. 3 and No. 4 pencils usually resulted in erroneous results. Softer pencils like No. 1s smudge, so they're just impractical to use. So No. 2 pencils became the industry standard.

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Big Questions
What Are Curlers Yelling About?
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WANG ZHAO/AFP/Getty Images

Curling is a sport that prides itself on civility—in fact, one of its key tenets is known as the “Spirit of Curling,” a term that illustrates the respect that the athletes have for both their own teammates and their opponents. But if you’re one of the millions of people who get absorbed by the sport once every four years, you probably noticed one quirk that is decidedly uncivilized: the yelling.

Watch any curling match and you’ll hear skips—or captains—on both sides barking and shouting as the 42-pound stone rumbles down the ice. This isn’t trash talk; it’s strategy. And, of course, curlers have their own jargon, so while their screams won’t make a whole lot of sense to the uninitiated, they could decide whether or not a team will have a spot on the podium once these Olympics are over.

For instance, when you hear a skip shouting “Whoa!” it means he or she needs their teammates to stop sweeping. Shouting “Hard!” means the others need to start sweeping faster. If that’s still not getting the job done, yelling “Hurry hard!” will likely drive the point home: pick up the intensity and sweep with downward pressure. A "Clean!" yell means put a brush on the ice but apply no pressure. This will clear the ice so the stone can glide more easily.

There's no regulation for the shouts, though—curler Erika Brown says she shouts “Right off!” and “Whoa!” to get her teammates to stop sweeping. And when it's time for the team to start sweeping, you might hear "Yes!" or "Sweep!" or "Get on it!" The actual terminology isn't as important as how the phrase is shouted. Curling is a sport predicated on feel, and it’s often the volume and urgency in the skip’s voice (and what shade of red they’re turning) that’s the most important aspect of the shouting.

If you need any more reason to make curling your favorite winter sport, once all that yelling is over and a winner is declared, it's not uncommon for both teams to go out for a round of drinks afterwards (with the winners picking up the tab, obviously). Find out how you can pick up a brush and learn the ins and outs of curling with our beginner's guide.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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