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The idea for the joint fundraising agreements at the time was to create a a bank of money for the DNC that could then be spent during the general election, whether the nominee was Clinton or Sanders. 199

The NWS issued an excessive heat warning that will be in effect from 11 a.m. to 8 p.m. Wednesday in the county deserts.High temperatures on Monday could reach 81 degrees near the coast and inland, 84 in the western valleys, 92 near the foothills, 94 in the mountains and 111 in the deserts. 290

The House bill simply dropped the top income tax rate on pass-through income to 25% from 39.6%, and prohibited anyone providing professional services (e.g., lawyers and accountants) from taking advantage of the lower pass-through rate. 235

The iPhone 8 devices are more traditional than the X. They added wireless charging, better cameras, and faster processors, but nothing as thrilling and futuristic as an animated poop emoji. 189

The No. 1 driver of ice cream cravings is its sweetness, explained Gail Civille, founder and president of Sensory Spectrum, a consulting firm that helps companies learn how sensory cues drive consumer perceptions of products. Ice cream should not be "cloyingly sweet -- so you can eat more of it," Civille said.The amount of fat is important, too. To even be called "ice cream," a product must contain at least 10% milk fat, also called butterfat. Premium ice cream tends to max out around 18% milk fat, which can come from milk, cream or butter."The more butterfat, the better the mouthfeel," said Deanna Simons, the quality manager of Cornell's Dairy Bar, which produces premium ice cream on campus, including flavors such as Kahlua Fudge and Triple Caramel Bliss. Having a lower overrun, a term that refers to the amount of air incorporated into ice cream, also contributes to an appealing mouthfeel, according to Simons.So, sweetness -- which contributes to the taste variable -- and fat -- which contributes to texture and triggers that you've eaten something substantial -- are key players in the likability of any particular ice cream. But Civille also points to another interesting food characteristic that plays a very important role in an ice cream's appeal: control over melt."The melting [of ice cream] gives an additional sensory experience unlike other types of foods, because you don't get the same transformation [from other foods]," explained Alina N. Stelick, a scientist who runs sensory tests on ice cream at Cornell University's Sensory Evaluation Center.The melt should be "not too fast" and "not too slow," which can make an ice cream feel gummy, according to Civille.To better understand the concept of melt, thinks of "mix-ins," such as chocolate chips or nuts. "The ice cream acts as the lubricant," Civille explained. "The ice cream matrix needs to melt slowly enough so you can get at the pieces and chew them and get rid of them before the ice cream is completely gone."Ice cream companies have perfected the concept of melt by adding a minimum amount of fat, or thickeners and gums, which can mimic the effects of fat if done properly, Civille explained. 2184