I'm not going to worry about this anymore, Life is to short. What I have worried about all these years is how do they know how much

sugar ( or what ever they use ) to put on Frosted Flakes ? You fill a small bowl and it's sweeten just right, fill a big bowl and it's sweeten just right. So how the heck do they know ?  

I'm pretty sure it involves fractions and polynomial nomenclature.  And Pi.  

I'm pretty sure it involves fractions and polynomial nomenclature. And Pi.

x2

actually, more like...

x3.14159265.....

The same guy invented the thermos bottle:

You pour in something cold and it stays cold.

If you pour in hot, it stays hot.

How do it know?

And Pi.

I like me some cherry pi.  Not with Frosted Flakes, though.

Pi's aren't square, pi's is round

Pi's aren't square, pi's is round

Mmmm...Its like warm apple pie...

Duuuude, I just got back from a week in Charleston, S.C. and one morning for breakfast I had crispy french toast. It was french toast covered and cooked with a Frosted Flake coating. Woooooooo!

Thermos invented by an Italian so PIZZA PI is involved, geezzz gotta tell you fellas everything

Bill (Sam McMurray): "What's that new thing you got over there at food and drug?"

Clark: "Oh the Crunch enhancer? Yeah it's a non-nutritive cereal varnish. It's semi-permiable. It's not osmotic. What it does is it coats and seals the flake, prevents the milk from penetrating it."

Bill: "Yeah it's a beautiful product."

Clark: "Yeah I like it."