O wants to join with everything so bad, it sticks to itself first. O2 is still hungry enough to spontaneously eat iron. O3 can start breaking down some plastics and is extremely effective at sterilization.
Oxygen is extremely underrated and is the honey badger of all the elements.
Reminds me of my chemistry teachers problems with thermite. I have to say he was a more theoretical guy ;-) He managed to mix the worlds first fire-resistent Thermite. He even stuck a strip of magnesium in the heap and lighted it - it burned down to the Thermite and suffocated...
And this guy just takes some soda cans and river sand and makes it work. Hats off!
Also, dishwashers don’t clean with salt water. They use the salt to reset their internal water softener.
Not sure why you thought I thought dishwashers clean with salt water. The manual’s advice was to mitigate salt grains that did not get into the salt reservoir that would sit on the stainless steel potentially for days.
Actually that logic is broken IMO. A food preservative need not make life impossible for all organisms. E.g. hops (and consequential acidity) preserves beer to some extent by making life hard for some unwanted organisms. But hops do not kill everything (of course, because you intend to drink the beer). Beer can still spoil despite the hops.
But as I said in my correction, salt works as a preservative through a drying effect, which I did not previously realize (TIL).
If you read the whole thread, I would not have to spell this out. These are preservatives (source):
honey
salt
garlic
sugar
ginger
sage
rosemary
sage
mustard
mustard seed
cumin
black pepper
turmeric
cinnamon
cardamom
cloves
vinegar
citric acid
lemon/lime juice
They generally work by killing/repelling/deterring microbes that to a notable extent happen to be of the unwanted variety. Before yesterday, I thought salt worked similarly to the others on that list. Yesterday I learnt that salt is uniquely functions as a preservative due to a different mechanism (a drying effect).
Your logic is nonsense. To claim that because substance X does not kill /everything/, it cannot serve as a preservative – this is broken logic that you brought to the thread. Nothing on that list of food preservatives kills or deters every microbe - not even every harmful microbe. Of course they selectively mitigate /some of/ “the bad bacteria” (but note it’s a bit straw mannish for you to use the article “the” in your phrasing imply /all/ unwanted microbes). Most preservatives mitigate enough unwanted microbes without unacceptable overkill to beneficial microbes to justify use as a preservative. They are selected as preservatives for this reason. Foods that fail to significantly select against unwanted microbes (i.e. most foods) don’t get tagged as a preservative. How are you not grasping this?
You also have noteworthy bad assumption: that evolution does not happen outside of the ocean. The claim that because life started in the ocean, the ocean is therefore suitable for everything – this is bogus. Try putting a freshwater fish in the ocean. If a complex organism can evolve to become intolerant to the environment of its ancestors, why wouldn’t microbes also evolve to develop intolerances?
Blah blah blah… Dude, just clean your damned dishes. Whatever you copy paste from articles it seems pretty obvious that leaving out food waste to reuse it is a pretty bad idea.
Grains of salt can likely scratch the surface, which speeds up process considerably.
But generally, i believe, salt water speeds up corrosion due to micro structures in any steel (but its very slow, like 2-3 years of salty water). Also aren’t you afraid something will come to live in 2 days in warm salty water 😱
Also aren’t you afraid something will come to live in 2 days in warm salty water
Wasn’t salt the most popular preservative in the days before refrigeration existed? The stuff boils with heavy salt (like ocean water), so starts off semi-sterile due to the boiling. Then I don’t imagine many things looking for a home in brine, which then boils again the next day. This water is saltier than foods that rely on salt for preservation.
Ocean water is self evidently friendly for microorganisms. I was thinking that brine was saltier than ocean tbh (and long term salt was used dry (?) for fish and meat), but this is more my half memories, if stuff doesn’t grow for you, then its probably fine
And i should mention, that food safety issue is more connected to toxins from fungi/bacteria, not the organisms themselves. They’ll die at 100 C, but some toxins might remain intact. And after cooking pasta your salty water contains not only salt, but starch (food).
Indeed, that’s a good point. I wonder how many people don’t know that. I used to think “nothing will survive 250°F in my pressure cooker” and was tempted to cook some questionable pork. But yeah, would have been dangerous because chemical toxins from bacteria output would “survive” (persist) in 250°F. So after some quick research, I tossed it.
Though I might be surprised if 24hrs is enough time for brine to not only accumulate bacteria in high numbers but also allow enough time for bacteria toxins to be produced. How fast does that happen? I would have thought a day is too short (I don’t think I ever let more than a day pass between boils).
i think e. coli grow in the lab in like 4-8 hours. Thats obviously in specially designed nutrient soup, and they prolly start from more than couple of spores in the air shrug-outta-hecks
Feely wise, in summer if i forget to put soup in fridge it goes bad in like 2 days, so more time than 1 day (and it gets friendly lacto something bacteria, so just gets acidic, not toxic). Fungi starts to grow in like a week.
I think it (whatcha doing) is safe-ish from toxins point (cause 1 day when they grow exponentially in 3-7 days is much less of problem), but still seems sketchy. Toxins are mainly fungi, with bacteria you likely get friendly ones which makes vinegar
You can make it in unlimited abundance in fusion reactors. The difficulty in fusion wasn’t producing elements, it was doing so profitably, and now even that’s starting to crack. You can even make a novelty fusion reactor on your desk if you wanted to, it isn’t exactly hard.
I’d love to see what the molecular orbitals look like. It’s not every day that you see carbon forming six “bonds”.
The nearest that I can picture is three banana bonds with three centres and two electrons for each boron; one Cl-B-B, two B-B-B. (Boron loves this sort of gimmick bond.) Something similar should apply to the carbon, one H-C-B and two B-C-B.
Except that the atoms keep shuffling their bananas back and forth, so it’s more like resonant bananas. What a mess.
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