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The new USL franchise is expected to begin play in 2020 or 2021, with the team set to play its first three seasons at the University of San Diego’s Torero Stadium.Donovan confirmed the details of SI’s article, tweeting: “I couldn’t be more excited about this new challenge and the opportunity to bring professional soccer to America’s Finest City!” 348

The former general's consulting firm, Flynn Intel Group, took 0,000 from a company based in the Netherlands that has extensive ties to the Turkish government. 161

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

The incident was reported shortly after 7 a.m. at a home in the 5400 block of Shannon Ridge Lane, according to San Diego fire officials. 136

The limit on the exclusion would stay at 0,000 for joint filers and 0,000 for singles but would begin phasing out for taxpayers with AGIs above 0,000 for joint filers and 0,000 for single filers. You could use the exclusion only once every five years instead of once every two years. 300