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RE[6]: Oooh, yay...
by UltraZelda64 on Tue 19th Mar 2013 10:14 UTC in reply to "RE[5]: Oooh, yay..."
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No, actually it is the subjectiveness or individual tolerance to capsaicinoids, taste is not quite where the heat comes from. But that's not the point; the point was, if you'd read just a bit deeper you'd find out about things like high-performance liquid chromatography, which is a fancy 'scientific' way to find the actual heat level at the source--through the testing the pepper to find the actual amount of capsaicin for that pepper. It can go much deeper than the original way to obtain the scoville ratings, which was just having a panel of people eat one and see how it goes--subjectively.

It's the same here. There is plenty written of keyboard layouts beyond the purely obviously subjective, and it's not too difficult to separate facts from subjectivity. And even then, who's to say that every subjective statement is automatically 'wrong'? They may have just not been fully tested in a completely scientific way yet, but there's plenty of facts out there that can be obtained from various sources to help you come to your own conclusion. And unless someone plans to pay for an extensive scientific study, the best evidence is probably just trying it yourself.

By the way if speed is all you care about, then stick with what you know--Dvorak may or may not help you there. But the layout has many other advantages, including comfort, that I'd put above speed in importance. What good is raw speed when you have to murder your wrists to obtain it? I admit, I always thought the speed claims were some of Dvorak's more questionable ones, although in theory I can see how it may be possible. Eventually I may find out for myself.

Edited 2013-03-19 10:29 UTC

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