Chemistry For Your Life

Remember that one time (in episode 6 "Why do we put lids on pots to boil water?") when Jam had a situation where his big pot of water would never boil? And he (quite ironically) took a lot of heat for it? Well on this episode Melissa sets out to solve this mystery and hopefully redeem Jam's tarnished reputation with his family and the American people.

Show Notes

Remember that one time (in episode 6 "Why do we put lids on pots to boil water") when Jam had a situation where his big pot of water would never boil? And he (quite ironically) took a lot of heat for it? Well on this episode Melissa sets out to solve this mystery and hopefully redeem Jam's tarnished reputation with his family and the American people.


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What is Chemistry For Your Life?

A podcast that helps you understand the fascinating chemistry hidden in your everyday life.

Have you ever wondered why onions make you cry? Or how soap gets your hands clean? What really is margarine, or why do trees change colors in the fall? Melissa is a chemist, and to answer these questions she started a podcast, called Chemistry for your life!

In each episode Melissa explains the chemistry behind one of lifeā€™s mysteries to Jam, who is definitely not a chemist, but she explains it in a way that is easy to understand, and totally fascinating.

If youā€™re someone who loves learning new things, or who wonders about the way the world works, then give us a listen.

Melissa:

Hey. I'm Melissa.

Jam:

I'm Jam.

Melissa:

And I'm a chemist.

Jam:

And I'm still not. Nothing's changed. So

Melissa:

And welcome to Chemistry For Your Life.

Jam:

The podcast where we help you understand the chemistry of everyday life.

Melissa:

Hey, Jam. Remember that time you talked about how you boiled a pot of water forever never and it never boiled, and science was broken.

Jam:

Yeah. I remember that. It still frustrates me. It still gets under my skin somehow. It's almost like that pot is still, like, Remember when I got the better the best of you?

Melissa:

Well, this week, I'm gonna teach you about that.

Jam:

Oh. Oh, interesting.

Melissa:

Yeah. I'm gonna tell you, what you did wrong

Jam:

Okay.

Melissa:

And probably why it took so long.

Jam:

So what it sounds like you're saying is that Science was there not to get me. It's a I made a mistake, which I don't appreciate because I'm pretty sure science was out to get me, and it wasn't my fault. And it was Not my fault.

Melissa:

There are a lot of chemists I know who would tell you that sometimes science just is not for you, and you do the same thing. You say, I did the same thing the exact same way, and it didn't work this time. But that is usually not a 100% true. Usually, you did not Do something exactly the same way. Yeah.

Melissa:

But you're not alone, and chemists around the world agree. Well okay. But so I'm gonna teach you about that. And but, also, in the context of that, we're gonna talk about why people salt roads when it gets cold.

Jam:

Oh, okay. Interesting.

Melissa:

And then you're gonna tell me all about what you learned.

Jam:

Okay. Deal. I'm in.

Melissa:

Are you excited?

Jam:

Yeah. I'm very excited.

Melissa:

You're finally gonna be able to Get the better of that pot back?

Jam:

Yeah. Yeah. I think so. And also, I mean, I'll I could reiterate that story a little bit later. But, I was using I was in a kitchen.

Jam:

I was not familiar with using things I was So it's like, I was out of my element in more ways than one.

Melissa:

Okay. So well, before we do all of that Yeah. Let's Talk about how your week was and how my week was. Let's catch up. We're

Jam:

Let's do it.

Melissa:

We're kind of a on a different schedule today. Normally, we go in the mornings to record, and it's Late in an afternoon?

Jam:

Yeah. Normally, it's early in the week too. So it's like, what is what's happening?

Melissa:

It's been nearly 2 weeks since the last time we saw each other. One and a half. Yeah. A lot. So how was it?

Jam:

It's been good. I've been, I think I mentioned last time we recorded that I've been kinda getting into a more diligent Job searching mode. And so that's been interesting. It's been, you know, it's hard. Everybody's had that experience.

Jam:

But it's been pretty cool this week. I have, there's a couple jobs I'm I'm pretty interested in, and I've gotten some Serious assistance, and advice and wisdom on my resume and cover letter Strategy and, oh, stuff. I haven't done that a ton. So it was like Yeah. I had oh, yeah.

Jam:

I was kinda doing it, but got a lot of help from one of our friends.

Melissa:

Nice.

Jam:

And now I feel a lot better about stuff. So that's

Melissa:

Can I ask which one of our friends? Can we give him a shout out?

Jam:

Let's give him hey.

Melissa:

It's Viena.

Jam:

Let's give her a shout out.

Melissa:

Vina, hey. Friend of the show.

Jam:

Yeah. She's she's a master. So I feel great. And I just I mean, obviously, it'd be cool if I had more news to share. Like, It happened, and then immediately, I got, like, 16 job offers.

Jam:

And we're showing right at that. But that's this is just, you know, part way through the story. But yeah. So that's that's the sort of little update.

Melissa:

Nice. That's exciting. Yeah. Vianette, just for the listeners at home, was heartbroken that she did not win a shirt.

Jam:

Yeah. That's true.

Melissa:

Give away. So it's really nice of her to overcome that hurt and to help you out.

Jam:

Yeah. And she asked she's the one who asked the cool question About the, or I guess told us about the plant in Peru. Yeah. So yep.

Melissa:

She's a scientist at heart even though she's not in profession.

Jam:

Yeah. You could tell. It's it comes through.

Melissa:

Yeah. Chicken head. Okay. Well, my week, not that you asked.

Jam:

I did. Sorry. So how about your week?

Melissa:

My week? Well, School started back up

Jam:

Mhmm.

Melissa:

Which is why we're on the weird schedule.

Jam:

Yes.

Melissa:

Our new normal schedule. Mhmm. And at first, I thought, I've I've got this. Like, I can totally handle this semester. And then somewhere around Wednesday afternoon, it felt suddenly as if I Couldn't handle anything, and I was very overwhelmed.

Melissa:

Oh. I just saw a lot of stuff happen one right after another, but there was little things that happened throughout the week that kinda made it better. So on Wednesday afternoon, after everyone who could have possibly helped me with this Left. I locked my keys in my office Oh, no. Which was horrible.

Melissa:

But I did grab my car keys so at least I could go home. And I had my computer So I could still work even though everyone was done. So it's like little things that were happy, or I came home, and I Saw these dishes that I really needed to clean Mhmm.

Jam:

And

Melissa:

I've been saying I was gonna clean Mhmm. For, like, 2 days. And I was like, I just can't. And my sweet roommate Cleaned them for me and shared her Chick Fil A cookie with me.

Jam:

Aw.

Melissa:

So little small things Yeah. That have made things a little bit better.

Jam:

Yes. Yeah.

Melissa:

You know?

Jam:

And huge difference.

Melissa:

It does. Yeah. It could be so much worse, but you have this one thing to cling on to.

Jam:

Yeah.

Melissa:

And Labor Day weekend Coming up, so I get to go out of town, and then I have all day Monday to do homework and catch up. And it's like I get to go out of town with no negative ramifications. Yeah. So That's kind of nice. So it's getting it's getting better.

Melissa:

It was just a lot with with teaching and taking classes and stuff. Yeah. So, yeah, that was my week. We both had some intense weeks.

Jam:

Seriously. Yep.

Melissa:

Getting things done, back into the swing of things.

Jam:

Yep. So Yeah. It feels good to get stuff done.

Melissa:

It does feel good to get stuff done. Are you ready to get stuff done in terms of learning about chemistry? Yes. Did you see that Smooth transition. Very smooth.

Melissa:

Yeah.

Jam:

And get stuff done in terms of not letting science get the better it been next time around

Melissa:

Yeah.

Jam:

Hopefully.

Melissa:

Well, let me ask you this.

Jam:

Okay.

Melissa:

Can you describe what you did to that pot? Was it a large pot?

Jam:

Mhmm. You

Melissa:

said you put salt in it. How much salt did you put in it? Let's just talk about it.

Jam:

Okay. So a little context too. I was, just because, you know, the nonscience people are gonna wanna know, like, what was he making? I was trying to make

Melissa:

Are they? Yeah.

Jam:

I mean, they're like it helps to have a story around it. So it's like

Melissa:

Tell me the story.

Jam:

So we were at my uncle's lake house. And, so using pots and pans and stoves, the swiped that I was not used to using.

Melissa:

Yeah. That's fair.

Jam:

I was making chicken scampi, which is my wife's, like, fave. And I had made it before just for, like, us here at the house. Mhmm.

Melissa:

And so

Jam:

I was making a larger scale version of it also. Mhmm. So I was like, alright. Boom. Biggest pot I could find.

Jam:

Let's do this. And, also, we had, like, a lot of things to you know, the stove was gonna be happening place, like, a few different things to to make. So We like, one of them, we had to also grow some chicken at the same time, and so

Melissa:

we got

Jam:

so what I did was got the biggest pot I possibly could.

Melissa:

Yes.

Jam:

This big pot I found Also had, like, the exact same shape a colander

Melissa:

inside of it. String as it goes inside of it. Yeah. Yeah. So

Jam:

I have one of those. So fill that sucker up with water, then I put in some salt. Just pour it a little bit in there.

Melissa:

Right.

Jam:

And I put in some oil, olive oil, and Turn the burner up the to the highest I could.

Melissa:

Okay. Did it ever boil?

Jam:

Not then. We actually, like, We, like, started over at one point after after, like I think at at least 30 minutes, seriously. I've been trying to boil. Maybe more. I don't know.

Jam:

I don't really don't know. But it didn't, and then we just started over. I can't remember all the things we changed, but we just real literally dumped that pot.

Melissa:

You dumped the pot. Mhmm. Did you

Jam:

We were like, this is cursed.

Melissa:

Did the 2nd time did it boil?

Jam:

Mhmm. It did.

Melissa:

Much faster?

Jam:

Uh-huh.

Melissa:

Did you add the same stuff to it?

Jam:

I can't remember, but I would guess that we did. But I I could be wrong.

Melissa:

Okay. Well, I'm gonna tell you what I think you did wrong.

Jam:

Okay.

Melissa:

Have you ever heard anything happens to water when you're trying when you add salt to it and you're trying to boil it?

Jam:

No. I haven't. I I only did that because we're gonna make pasta and for a taste. So I

Melissa:

don't Okay.

Jam:

I didn't do that for any other

Melissa:

So, actually, a lot of people add salt to water because they believe that it will make the water boil faster. So I learned the truth about this situation when I was in general chemistry, maybe even high school chemistry, like, 2007. Yeah. And in the last 12 years, I can't tell you how many people have told me they add salt to the water to make it boil faster.

Jam:

That's Crazy. I've never heard that, but maybe it hasn't stuck in my memory. Like, maybe I don't remember it, but people have said that. I don't know.

Melissa:

Well, I probably only remember it because that's wrong. I'm like, no. That's not what happens. So what happens when you add salt to water is salt dissolves in water.

Jam:

Uh-huh. Uh-huh.

Melissa:

So it forms a solution. That's different than if you were to add, say, sand to water and it just sinks to the bottom. Mhmm. Salt will Actually dissolve into the water. Right?

Jam:

Yeah. Yep.

Melissa:

So when you have that solution, the salt particles are dissolved All throughout Mhmm. The water. Now then, let's think about water vapor In boiling water. We talked about this some a few episodes ago. Mhmm.

Melissa:

When water boils, the water vapor escapes from the top layer of water. Yeah. So there's water molecules all on the top of that pot full of water. So That is the layer that's most quickly going to escape and turn into water vapor gas.

Jam:

Yeah.

Melissa:

K. If you have salt distributed throughout that Uh-huh. You have less water particles, less molecules of water on the top layer.

Jam:

Okay.

Melissa:

Interesting. So say this is not

Jam:

Basically, are you saying that there's less molecules because Now we've added something else.

Melissa:

Yes.

Jam:

Okay.

Melissa:

So imagine a pure water Mhmm. No salt. Say there's this is just, like, not even right at all, but say there's a 100 water molecules on the top layer. Uh-huh. Then you add salt in, and now there's Maybe only room for 75 or 50 water molecules because of the salt that's dissolved in there is taking up some of the space on that top layer.

Jam:

Got it. Okay.

Melissa:

Does that make sense?

Jam:

Yes. It does. Yeah.

Melissa:

Then there's, say

Jam:

this

Melissa:

is just an estimate, but only a fraction, like, maybe 75% as much water vapor as there is in the pure water pot.

Jam:

Okay. Got it.

Melissa:

Okay. Now you tell me what I just said. You look very confused. I was

Jam:

just trying I was really trying to, like I was like, this is Gonna seem too simple, but I need to make sure that I'm listening.

Melissa:

Okay.

Jam:

So when you dissolve salt into water Mhmm. It's not just water anymore. It's not just h two o. Correct. You've added stuff that's dissolved into it.

Jam:

And so now, if you take any even if you take any sample at all, especially from the top where it's trying to turn into vapor. Mhmm. If you just take a small sample of that and you look at it, it's gonna be only a certain percentage Water now, and they're and a certain percentage of the salt

Melissa:

stuff now. Mhmm.

Jam:

So it's just not you you just complicated it more than just, like, Oh, there's some salt in it now. On the, like, molecular level, it's not just 1 thing anymore. Or I guess it was 2 things. It was hydrogen and oxygen. But it's not like Yeah.

Jam:

It's it's more than just the fact that it'll taste salty now.

Melissa:

Right. So you've changed it on a molecular level. So you don't just have h two o is considered 1 molecule. It's made up of 3 parts, but it's 1 molecule. Okay.

Melissa:

So it's not just 1 type of molecule all the way throughout. It's One type of molecule mixed in with dissolved salt Yeah. All around. Yeah. So do you remember The definition of boiling point.

Jam:

I think I do. Okay? I think boiling point Is the point This

Melissa:

is a good test of how much recall you have. How much of this is sticking in your mind?

Jam:

This is I'm nervous now. The point when vapor pressure reaches the same or either or it reaches or, like, overcomes The atmospheric pressure?

Melissa:

Mhmm. You did it. That's it.

Jam:

Nailed it.

Melissa:

So that is key to what's about to happen.

Jam:

Do we do grades in this podcast? Do I get grade?

Melissa:

Yeah. That was in a. You got the

Jam:

Excellent. Okay.

Melissa:

Cool. A 100% correct.

Jam:

Perfect. Okay. Great.

Melissa:

So That's key to what happens then when you add salt to water. Because if you've added salt to water Yeah. You now have only a fraction as much water that can turn into vapor

Jam:

Yeah.

Melissa:

Compared to pure water.

Jam:

Got it. Yes.

Melissa:

So if you heat those 2 to the same temperature

Jam:

Mhmm.

Melissa:

You'll have more water vapor in the pure water that you will in the salty water.

Jam:

Right.

Melissa:

So that means you have to heat it higher to get the same amount of vapor pressure.

Jam:

Sure. Yes.

Melissa:

So that means you've increased the boiling point of the water simply by adding salt.

Jam:

Increase the boiling point. I didn't even think about it like that. But, like, if you put a thermometer in there, it could be, like, 2 15 degrees Fahrenheit. Just something a little bit higher. Yes.

Jam:

Before it actually starts showing that it's boiling.

Melissa:

Yes. Woah. And there is a name for that kind of property. Uh-huh. It doesn't matter what substance you put in there, actually.

Melissa:

It matters that it's a solution, so it truly dissolves in the water Uh-huh. And how much you put in there. Yeah. So if you put a little bit of salt in there, like a pinch of salt to increase saltiness when you're making that pasta Uh-huh. Would not have increased the boiling point very much.

Jam:

Okay.

Melissa:

If you put a handful of salt in there when you're making that pasta Yeah. It would have increased the boiling point significantly. Uh-huh. If you put sugar in there Uh-huh. Instead of salt, it would have the same effect.

Melissa:

Sugar also Increases the boiling point.

Jam:

Interesting.

Melissa:

Yes. So the name for that is something called this is a big science jargon y word.

Jam:

Okay.

Melissa:

Just so you can know what it's called. Yeah. Colligative properties.

Jam:

Woah.

Melissa:

It's a big word. It basically means a property that depends on how much you put in rather than what you put in. The mass you're putting in determines how much the boiling point increases

Jam:

Uh-huh.

Melissa:

Rather than what you're putting in.

Jam:

Yeah. Yeah. So it's not like Saw has this unique property that

Melissa:

Mhmm.

Jam:

Like, basically, thwarts water's efforts to boil. Like, it's like it's like, no. No. No. You added something to it.

Jam:

Right. And because of that, now it you have to have a a hotter it has to get hotter before it'll ever boil. Yes. Because it's not just water anymore.

Melissa:

So I suspect That is what happened to you. I think you added enough salt Uh-huh. To where you accidentally made the boiling point go up Yeah. Quite a bit, and it was just taking a long time to get there.

Jam:

Yeah.

Melissa:

Now this is where people, I think, get the idea that It will boil faster is because it's hotter, it could cook your food faster. Got it. You had stuck with it

Jam:

Yeah.

Melissa:

And it boiled eventually, I think your pasta would have cooked faster in that pot than in your start over pot where you probably didn't put as much salt.

Jam:

Interesting. And also then it brings up the question of, Is it even important that it actually starts to bubble boil? If it if the water was actually already, like, 212

Melissa:

Mhmm.

Jam:

Or whatever, I could have sent that pasta already in there. It's just like, It's a nice visual indicator, like, oh, this water's hot now. Mhmm. It's hot enough now. Mhmm.

Jam:

Make sure it gets the bubble deal going on. Yeah. It's like, We we could probably cook pasta at less than 2 12.

Melissa:

Yes.

Jam:

Interesting. Wow.

Melissa:

So or Everything has gone to that. Even when it's not boiling.

Jam:

Right. Right. Right. Yeah.

Melissa:

So there's another side to this. Okay. And I think we'll go more into this later on. So we haven't talked about melting point at all, But adding salt or sugar or anything else with that type of collogative properties to water Mhmm. Well, also, in addition to increasing the boiling point, decreases the melting point.

Jam:

Oh, okay.

Melissa:

So that means you throw some salt on some really cold water, and if it gets down to, say, freezing Temperature on the road, it won't freeze. Oh. So that is why people salt roads when it's going to freeze.

Jam:

Got it. Okay. Cool. So then, basically, you'd be saying, like, just as a just as a, like, test or whatever. These numbers aren't accurate.

Jam:

But, say, You put some salt on a road. The rope would have to get then, like, maybe, like, 28 degrees to freeze instead of, like, 32. Like, it just kinda gives you some an extra amount of room in terms of degrees. Mhmm. And Some amount.

Melissa:

If you put more on, it'll go even lower.

Jam:

Okay.

Melissa:

So I read some things get all the way as low as 6 degrees Fahrenheit if you put enough salt. Don't know because we probably don't ever get that cold here. Yeah. But so you can put more, and it will have a greater impact of depending on your water too.

Jam:

Yeah. Interesting.

Melissa:

Salt. But that means you could also sugar roads. Yeah. I think about that all the time. I'm like, why did they pick salt to put on roads instead of sugar to put on

Jam:

Which one's which one's cheaper, or which one's less harmful to, like, nature?

Melissa:

I have no idea. I just imagine how happy children would be If you sugared roads, and then it's no and then it's like sugar oh, yeah. I bet that's, like, because it's sticky.

Jam:

Yeah. That's a good Ugh.

Melissa:

Yeah. I just imagine a dream world in which we sugar roads, and then somehow it's not dirty, and, like, kids can just scoop it up on top of their Snow and eat it or something.

Jam:

If you make no ice cream, it's like, oh, hey. It's already sweet. Yeah. Is there is there a science word for sticky?

Melissa:

I don't know. Alright. Sticky. I mean, there's viscous.

Jam:

Oh, which I like that word a lot.

Melissa:

Yeah. I don't think there is a science word for sticky. Okay. If any scientist out there listening? And you know the scientific term for sticky.

Melissa:

I think that might be a biologist. I feel like biologists would maybe know that better than Chemists, then just write in. Email us. Tweet at us atchemfreelife on all platforms. Please, please, please.

Jam:

That that weird Sudden question is also my official submission of a topic. So if someone reached out to you or whatever, that's like yeah.

Melissa:

Okay. So that's everything I have for you today.

Jam:

People thought my whole family thought it wasn't boiling because I'd put this there's this colander thing in there that was, like, the exact same shape of the That that that was the reason that somehow it was, like, preventing the water temperature from getting high enough from my dad or something like that. And so there was, like, a collective like, I was The only one who didn't really believe it, but also is because I was in charge of dinner that night, and I was kinda being stubborn.

Melissa:

You're being stubborn. Yeah.

Jam:

I

Melissa:

I've never known you to be stubborn, Jam.

Jam:

Yeah. Never. Yeah. And I wouldn't start now. Okay?

Jam:

So everybody thought that was the reason. And so when we did, we did take that out and start the water over. Like, we totally doped the pot out and everything, and then actually it had boiled. But we we could've put less salt in, or maybe I forgot to put salt in at all, period. Who knows?

Melissa:

Because you're so flustered. Yep. Well, my scientific opinion is that that colander, was it one of those thin metal ones Yeah. It was not. Comes inside the Yeah.

Jam:

It was not super thick.

Melissa:

Yeah. That probably did nothing. It was maybe 1 more barrier or something that would accept heat, but then it would just probably because Metal has a very low specific heat, so it'd probably be taking in and releasing heat very quickly.

Jam:

Yeah.

Melissa:

So you can tell your whole family Uh-huh. That you were right, and a scientist told you so.

Jam:

Wow.

Melissa:

And that probably the problem was the amount of salt you put in, which means it was still your fault, though.

Jam:

Yeah. We hear that, family. It was my fault, but not in the way you guys thought. Alright? I find a different way for it to be my fault than any doll ever would have predicted.

Jam:

Alright? So

Melissa:

Okay. Take

Jam:

that and shove it.

Melissa:

Now that you've fanfare. Can you explain back to me

Jam:

Yes.

Melissa:

What happened on a molecular level when you add salt to water that's trying to boil?

Jam:

So When you've got just water in your pot, it's it's just 1 type of molecule, h two o. But when you add salt, You are adding stuff into it. So then if you take any amount or whatever Mhmm. There's more than just water molecules there. So those molecules that are trying to turn into vapor Mhmm.

Jam:

Now there's other stuff with them as well. And so it the vapor trying to The vapor pressure is trying to, like, increase while more and more water is trying to turn into vapor. Mhmm. Now more of it has to happen for it to Get above the atmospheric pressure to actually get to boil, something like that?

Melissa:

That was close. It's not that more of it has to turn into vapor. Because if it's under exactly the same conditions

Jam:

Uh-huh.

Melissa:

The vapor pressure would need to be the same amount for both Because it needs to meet atmospheric pressure for it to start boiling.

Jam:

Yeah.

Melissa:

So if your atmospheric pressure is the same for your pot with no salt and your pot with salt, then the same amount of water needs to turn into vapor.

Jam:

Mhmm.

Melissa:

But if you have salt there, it's blocking some of the water molecules from turning into vapor almost.

Jam:

Got it. Got it.

Melissa:

That's a sort of a late like a football player blocking you from getting into water.

Jam:

You know, I get that analogy for sure. Love football.

Melissa:

Jam hates sports.

Jam:

So so it blocks it, but not like it's Actively blocking it. It's just that because it exists and it because it's there, it's in the way. Right. Got it.

Melissa:

It's in the way. And so at the same temperature, all things being exactly equal, these 2 pots Being the same temperature, under the same atmosphere pressure, everything exactly the same. The one without salt just has more vapor because it's not being Blocked Yeah. Or impeded in any way. So it just has to get a little bit hotter to get as much vapor.

Jam:

Got it. Got it. Got it.

Melissa:

Just to get around The salt, sort of. Yeah. Just less water molecules available to turn in to vapor.

Jam:

Yeah. Okay. Got it.

Melissa:

You tracking with me?

Jam:

I am. And it's not because salt is salt and and because it has something about it that makes it that way. It's because it could be sugar or it could be something else too. Just Having something else in there that would do the same thing that will kinda block it

Melissa:

Right.

Jam:

Would cause the same problem.

Melissa:

Yes. And that's called colligative properties. When you just it doesn't matter what you dissolve in there, but anything you dissolve in there is gonna change the property of something. Colligative properties.

Jam:

Sweet. I like that word. I wanna find a way to use it naturally.

Melissa:

Well, you know, you could just be talking to someone when they're cooking and say, hey. You know, the you're making a solution With your water and your salt

Jam:

Yeah.

Melissa:

The properties of that solution depend on how much salt you put in there, and that's called colligative properties.

Jam:

I'd be like, listen. You're gonna collig up your your your

Melissa:

Collig up. No.

Jam:

The water fed up oil right now, so you better be careful.

Melissa:

You can warn people. And it's crazy how many people think it just makes the water boil faster Yeah. Which we learned. That's what putting a lid on it does.

Jam:

Yeah.

Melissa:

So your options are make the water boil hotter Uh-huh. Add some salt. Yeah. Make the water boil faster, put a lid on it. Yeah.

Melissa:

That day, you could have not added salt or you could have thrown a lid on there, and either one would have helped you out.

Jam:

Or both, and I would have been unstoppable.

Melissa:

Both, and it wouldn't have had anything to do with the calendar inside.

Jam:

Man, sweet. I will not make that mistake ever again.

Melissa:

Now you know.

Jam:

So Melissa and I have a lot of ideas just like this one, which I didn't even know we're gonna do today, for topics of chemistry in everyday life. But we also wanna hear from you. So if you have questions or ideas, you can reach out to us on Gmail or Twitter, Instagram, Facebook at chem for your life. That's chem, f o r, your life, Share thoughts and ideas. And if you enjoy this podcast, you can subscribe on your favorite podcast app.

Jam:

If you really like it, you can write a review on Apple Podcasts. That helps us to be able to share Chemistry with even more people.

Melissa:

Thanks you guys so much for listening to today's episode. This episode of chemistry for your life was created by Melissa Collini and Jam Robinson. Jam Robinson is our producer, and we'd like to give a special thanks to A. Kyuosong and A. Who reviewed this episode.