Shout out to the mole people in our precious sewers.

Even more oxigen and mineralization H~2~SO~4~

Drink that shit like it's rocket fuel.

That's why I sell exclusive Deprotonated Hydronium™. It costs even more but it's worth it, and still zero calories. It's the best way to enjoy tasty ions, for a more balanced lifestyle.

What are you laughing at?

It sounds ridiculous, but you’d be surprised how often wheat makes its way into vague ingredients such as “spices” (or less vague but seemingly benign ones like tamari, for example, or malt, or yeast), often unlabeled as containing wheat, barley, or rye.

If you have Celiac disease, you figure this stuff out over time. I’m glad to see bacon labeled as “gluten free” - it means I can trust it. Packaged bacon might have a seasoning or glaze applied to it. It’s so easy to get burned by stupid labeling (e.g., “ingredients: pork, salt, spices”).

If a terrifyingly minuscule amount of something could give you violent shits and debilitating migraines (an amount the size of a grain of sand will do it), you’d be cautious and suspicious of labelling as well.

You get carbonic acid when carbonating water and some people like that taste, for some reason 🤷‍♂️

It's crazy tho how I was thinking similarly after posting the previous comment. If cabonated water gets the bitterness from carbonic acid, what would hydrogenated or nitrogenated water taste like? I've had Guiness and Pepsi Nitro. Both are made bubbly with nitrogen. And while the beer is good, the Pepsi just tasted like normal Pepsi, but like you had left it unsealed overnight.

Never had anything that was artificially hydrogenated, though. 🤔

Chemistry teacher here! Hydrogen would only acidify it if it dissociated. Much like how you can dissolve oxygen or nitrogen gas into water, any gas can be dissolved into water. They don't break apart, they just float as molecules inside the water. It's just like when sugar dissolves. Salt breaks apart, because it's ionic. Sugar, most organics, and diatomic gases like H~2~, N~2~, and O~2~ don't have enough affinity with the water molecules to dissociate (or, at least, not sufficient to dissociate appreciably)

When you get something gnarly is if you have a molecule containing something that does have stronger affinity with the water. Carbon Dioxide, Sulfur Di- and Trioxide, Nitrogen Oxides, and other oxygen-bearing covalent gases react with water because the central atoms attract the oxygen in the H~2~O, while the oxygens surrounding them have partial negative charges from the unpaired electrons, attracting the hydrogens in the water. This causes the water to be ripped apart, creates oxyanions such as CO~3~^2-^, SO~3~^2-^, SO~4~^2-^, NO~2~^-^, or NO~3~^-^, and leaves protons in the water from the now-dissociated Hydrogens (except for weak acids such as Carbonic Acid, which only partly dissociate from the hydrogen, such that all intermediate species are actually in equilibrium: H~2~CO~3~, HCO~3~^-^, CO~3~^2-^, and CO~2~). Same goes for elemental Chlorine, Fluorine and Bromine. All of these rip the water apart and create the hypo- oxyacid and the hydroacid of the specie (e.g. Cl~2~ + H~2~O --> HClO + HCl)

Free? Radical!

I'd like some irradiated cocaine please.