Bonus: How did Bella Hadid's spray-on dress work? (and other questions)
Hey. I'm Melissa.
Jam:I'm Jam.
Melissa:And I'm a chemist.
Jam:And I'm not. And welcome
Melissa:to chemistry for your life.
Jam:The podcast helps you understand the chemistry of your everyday life. A bonus edition.
Melissa:Bonus edition. And you know what's exciting about this one?
Jam:What is it?
Melissa:This will be the first time we have a question from one of our Patreon supporters.
Jam:Nice.
Melissa:And they can send in a voice memo.
Jam:Yes?
Melissa:So our first question of today, you're gonna hear from Tim.
Jam:I'm Timothy, Frisco, Texas. And my question is, Why does eating raw garlic cause your mouth to burn?
Melissa:Okay. So I didn't know this happened.
Jam:I didn't either. I am very I like garlic, But I'm very sensitive to it in the sense that, like not unlike it. It makes my stomach turn like that. Just a little bit of garlic is a long way from me.
Melissa:So feel too. Yeah.
Jam:Even the idea of placing raw garlic in one's mouth as he's talking about here, almost makes me wanna throw up.
Melissa:Yeah. Well, guess what? It's kinda wild And It has.
Jam:Something that's worse than throwing up, it's your mouth burning. Or it's it's not worse, but it's different.
Melissa:Well, throwing up can also make your mouth burn if there's a high acid concentration.
Jam:Right. Right.
Melissa:So here's what's wild. There is 2 different types of burning as we discussed before on the capsaicin episode. There is the sensation that things are burning because they're triggering pain sensors and heat receptors even though it's not actually causing damage.
Jam:K.
Melissa:And turns out garlic does that. It uses a similar well, similar slash the same ion channels as wasabi and chili peppers.
Jam:K.
Melissa:So part of that burning sensation is the same as capsaicin where nothing actually is happening to you, but the pain think that there is anything happening to you.
Jam:Right.
Melissa:So that happens. So that's part of it. Is Okay. It just whatever gets released From raw garlic triggers a similar path to your brain as a capsaicin episode, like, at the same kind of, pathway that makes you think it's burning, but it's not.
Jam:Okay.
Melissa:Okay. But also, it can cause another kind of burn, an actual burn where you're being burned, A chemical burn.
Jam:But it only happens if you're a vampire.
Melissa:No. It can happen to Anyone.
Jam:Oh, interesting.
Melissa:It's rare, but it's the I mean, the exact phrase is, like, oral mucosa, so, like, your Your soft tissues or your, you know, like, the tissue in your mouth is different than, like, your outside skin.
Jam:Right.
Melissa:So that skin can be sensitive to raw garlic, which some people use as a homeopathic treatment. So there was one case study I read where a woman Had been eating raw garlic to ward off COVID nineteen Uh-huh. As, like, a homeopathic treatment. And then she went to the doctor and had sores and chemical burns on her mouth From the garlic.
Jam:Oh, I see.
Melissa:And there was another one where a man thought the garlic would relieve some oral, like, tooth pain that he had. So he put, like, crushed up raw garlic there, and instead he got, like, a chemical burn
Jam:there,
Melissa:which It's, like, even worse probably than it was before.
Jam:Yeah. Dang.
Melissa:And that is just because there are chemicals that cause chemical burns that are in garlic. And normally, it's small enough amounts that it doesn't matter. But if you put that in concentrated amounts regularly directly on those mucous membranes, your oral mucosa, then that could be problematic. So those some of those chemicals are dialyl disulfide, Allicin mean, I don't know if this means anything to anyone else. Propyl disulfide, all of those things, basically, just some naturally occurring chemicals in garlic Can cause it they call it coagulation necrosis.
Melissa:So, basically, it just tries to Kill off the tissue.
Jam:Wow.
Melissa:So not fun, but that's why garlic burns your mouth in 2 different ways.
Jam:Wow. That's very surprising. And
Melissa:I know.
Jam:To ask a question we're all wondering, are we sure that in those 2 cases, those 2 individuals were not vampires?
Melissa:I guess, we're not.
Jam:Yeah. That's what I was thinking. Like
Melissa:You know what? TBD. No.
Jam:You know
Melissa:what I'm saying?
Jam:Like, maybe they were. Maybe they didn't know they're vampires. Like,
Melissa:Wouldn't you know?
Jam:I don't know.
Melissa:Also, can vampires eat the garlic? I feel like it would start burning their skin the moment they touched it.
Jam:Yeah. That's a good point. Maybe they're like, one of their great grandfathers or great grandmothers was a vampire. So they got, like, like, some recessive genes of the vampire stuff, but Maybe. They only discover it when they try to put a lot of garlic on a sore in their mouth or whatever.
Melissa:I was gonna say when they turn 16, like have you have you heard about, like, when you turn 16, know which gets her powers or whatever? But then but then one of those case studies, it was a 75 year old woman. So Yeah. Probably not there.
Jam:Yeah. Probably not that. Anyway
Melissa:Also, eating raw garlic. I mean, I get it if you're, like, convinced it's gonna help ward off. And there are there are positive things to, like that raw garlic has. Uh-huh. But Eating a clove of raw garlic, the idea of it.
Melissa:Like, I don't even like cutting it up because it makes my fingers sticky. Yeah. And I don't like the way it makes It, like, makes my finger smell. I just hate it. Yeah.
Melissa:So the idea of, like, popping it and then chewing it like gum.
Jam:It has to it would have to really, like, heal something super important and be I'd have to be certain it was gonna help for me to want to put myself through that.
Melissa:Well, it doesn't seem like it probably does that much to the extent that it could also hurt you.
Jam:Right. Or at least in these 2 cases, it's not like yeah. Like, maybe if you've got a mouth or toothache or COVID, I'd rather have the toothache or COVID than chew I
Melissa:don't know about having COVID than chewing garlic because for some people, that's really like, can be life threatening.
Jam:That's true. I mean, I don't know. It just I'm so the garlic thing though for me. I don't know. I just I've had COVID, so I was like, I've had that.
Jam:Have I ever
Melissa:tried to pull the case of COVID that you've had? It was also early on in the pandemic. They didn't know, and she was elderly and immunocompromised. So for her, it's probably like
Jam:She's probably like, I'll try anything.
Melissa:Yeah.
Jam:Yeah. I would too.
Melissa:So in that case, I probably would.
Jam:Yeah.
Melissa:But there wasn't good evidence that garlic warded off co if it was, like, You choose garlic or you have COVID nineteen? I'd be like, fine. I'll choose the garlic. Yeah. Yeah.
Melissa:But but the off chance that it would maybe help.
Jam:Right.
Melissa:So I don't know.
Jam:And I may answer this question differently. If I hadn't had COVID and had some expectation about how it would go if I had it again. You know what I mean?
Melissa:But Yeah.
Jam:Yeah. So if if it was, like, when it was the the unknown time when we all just were hearing story, but none of us most of us hadn't had it yet.
Melissa:Yeah.
Jam:And a lot of
Melissa:us remember where we were. It was.
Jam:Yeah. Yeah. Understandable. Not I'm not dogging on her at all. I'm just thinking about if I were in her exact shoes, could I make myself chew the garlic?
Jam:And I just don't think I could.
Melissa:You would if I think of your life was on the line, if that's what you thought. Okay. So the next one is some feedback from Caibe, and I just wanna shout him Mau, because he's the biochemist in Brazil, and he is, like, a resident biochemist consultant. I wish that this podcast made any money so that we could pay him And us. I mean, it makes Yeah.
Melissa:It makes enough to keep itself going, but that's it. Yeah. But I'm like, if we had money, we would give k big gifts because he has shared so much knowledge on this podcast.
Jam:Seriously. Yeah. It's been so cool hearing from him for, like, A couple years now. I mean Yeah. I can't remember how long we go we first heard from him.
Jam:But, anyway, thank you for being so such a good listener And helping us, sending us really fun, interesting, cool stuff from the biochemistry.
Melissa:His feedback more than anything else that we do Really makes me wish I had paid better attention in biochemistry class. I was at a hard time in my life. I wasn't a very good student at that time. Uh-huh. I've learned a lot since then.
Melissa:Wish I could go back and, like, audit that class or something because I'm thinking, I would probably have known this off the top of my head if I'd paid attention back then.
Jam:Yeah. So to this message that Kaibe sent us, it's specifically about the carbon dioxide and carbon monoxide poisoning.
Melissa:That's when I was wondering if people suffocate. I think it was in the catalytic converter episode, and I thought Yeah. When people get carbon monoxide poisonings when they sit in their car In the garage when it's closed, I wonder since there is so little carbon monoxide and more carbon dioxide if they suffocate rather than get poisoned.
Jam:Right. Right. So here's what he wrote in and said, hey. About the carbon monoxide intoxication, I just gave a lecture about it.
Melissa:How convenient. I know. Seriously.
Jam:So, basically, we have red blood cells circulating in our blood, and these cells are full of approaching called hemoglobin to have An iron ion, 2 plus or 3 plus. The iron binds to the o two and the c o two with almost the same affinity. When we breathe in air full of o two, we swap the c o two, bind it to the hemoglobin in our lungs. And the opposite happens in our tissues because they use the o two to produce energy and c o two. But what happens Carbon monoxide is that hemoglobin affinity is almost 200 fold stronger for carbon monoxide than for oxygen for o two.
Melissa:Wow.
Jam:And we breathe carbon monoxide. It doesn't unbind, so we start to slowly asphyxiate. That's why when we are in a fire, we should always stay low to not breathe in any smoke because smoke is full of carbon monoxide Due to partial combustion. You can probably explain better than I can.
Melissa:Yeah. That's the chemistry coming back.
Jam:There we go. It's why physicians should always check your throat for signs of ashes after a fire because asphyxiation with carbon monoxide is silent. People just start to lose consciousness, get sleepy. And the treatment is basically to increase your o two intake in a respirator.
Melissa:Isn't that amazing?
Jam:That's crazy.
Melissa:Gosh. The fact that he just knew that, I had taught a lecture on it. I'm so excited. That makes so much sense because I thought There's so much more carbon dioxide than carbon monoxide in that garage. Why do we call it carbon monoxide poisoning?
Melissa:I don't understand. And there it is. It's a 200 Times stronger binding effect.
Jam:Right.
Melissa:So even if there's 200 times the o two or whatever, then this Carbon monoxide is gonna be a stronger binder, and it's just gonna slowly build up and build up, and it's not gonna get Changed out.
Jam:That's crazy. And, like, obviously, maybe in the moment, we could have paused that episode and looked it up, but so cool to hear straight from an expert.
Melissa:Right.
Jam:Who clearly just gave lecture about this. Yes. He knows exactly what he's talking about. And and also here in a pretty boiled down understandable way.
Melissa:Right. And, Yeah. Exactly. I could stop and look up every time we have a question, but if I look looked up if I stopped and looked up every single thing that came up while I was Recording an episode, writing an episode, I mean, it would be unrealistic.
Jam:Yeah.
Melissa:It would take so much longer of my time to Look this up, understand what it was saying, boil it down, and then send it off. And just sent this out into Instagram messages, and it seemed like Pretty quick off the top of his head. Yep. And that's the value of having experts talk about their field. You know, I couldn't talk more about chemistry, but This is a part of my you know, this is not a part of my expertise, but it is for him.
Melissa:And so I like Hearing it actually from that context more, 1, because it's more manageable. I don't have time to look up every single thing that comes up, but 2, What a great explanation. Yeah. So I really and I wouldn't have gotten these bonus things about being low to the ground in a fire and physicians checking your throat for ashes, I probably wouldn't have learned all that.
Jam:So Yeah.
Melissa:I love it. I love hearing experts talk about what they know about. It was just so exciting. When it said the 200 folds I was like, that's it.
Jam:Yeah. That's crazy.
Melissa:So and that was a really good explanation. I loved it. So the next Question is this one made me laugh, so that's why I wanted to read it inside of jam. It's from Ebony, and she's in a video of Bella Hadid's wearing a Spray on dress. So I don't know what the event was for, but Bella Hadid went out wearing just basically like undergarments and got People around her to spray on a dress.
Melissa:And I hadn't seen this yet, but Bella or sorry. But Ebony sent it and said, I need to know the chemistry of this. Please help me. That really made me laugh. She said she'd been thinking about it for days.
Melissa:So What I thought as a chemistry off the cuff, I just I said this to Ebony, and then I went and I broke my own rule, and I looked something up for this episode. But I was thinking it looked like a spray on polymer.
Jam:Meaning that normally in q and r's, we don't look stuff up.
Melissa:Yes.
Jam:But in, like, an episode, obviously, we always There's always research.
Melissa:Oh, yes. Sorry. Yeah.
Jam:I wanna make sure
Melissa:that he
Jam:wasn't like this rule that's always the case. We never look anything up.
Melissa:No. In q and r's, I don't look things up to make it a little bit easier and so that you get a more authentic, like, oh, this is what a chemist thinks about
Jam:these things. Yep. Yep.
Melissa:So In this one, I thought it looked like a spray on polymer. So, like, if you think of when you paint on nail polish and then the solvent evaporates and it leaves behind sort of a film, It seemed like it was something similar where they were spraying polymer, like liquid polymer, And something allowed it to cross Lincoln's set on Bella Hadid's body. And so then I went and looked it up to see if that was real, and it is. There's a thing. It's actually been around for, like, 20 years called FabricCan.
Melissa:It's a spray on fabric. It's copyright. And so it really does just use spray, and it instantly creates a sprayable nonwoven fabric.
Jam:Wow.
Melissa:So it's, like, basically spray plastic or but it's more fabric material.
Jam:Interesting. That's crazy.
Melissa:A lot of our clothes are polymers. I mean, like, You always know that. Yeah. For some reason, jam has a really good handle on fabrics.
Jam:Oh, I do. That's weird. Yeah. Like, polyester is
Melissa:Yes. Polyester is a polymer. I don't know why I couldn't think of that. Yeah. So yes.
Melissa:So that was my thought. And Just looking briefly at the Fabricant website. It seems like that probably is the technology that was used. I'm assuming that there's Other types of like, maybe they didn't use exactly fabric hand, but Right. Something similar some similar technology whereas a spray on Yeah.
Melissa:Fabric.
Jam:Right.
Melissa:But my guess is that it was smaller units of something that could be polymerized. And in the spraying process. It either cross links those polymers that are already existing or sort of helps the polymer grow maybe. It does sort of like an initiation step to get the the polymer going like we talked about in the episode about super glue setting.
Jam:Mhmm.
Melissa:So I would think it was either like that where its exposure to the air and whatever else is going around causes the polymer to have this initiation step until it's all reacted, Or it's already in a polymerized form and it's doing more of a cross linking, which we talked about that in, In the episode about eggs where the strands of polymer find each other and sort of bind together to make a more sturdy structure.
Jam:Right. Right.
Melissa:So those are my guesses about what's going on at the molecular level, and I loved it. And I loved that. And he sat around then thought about it for days. It was like, help me. I need to know.
Melissa:It really, really made me laugh. And because I will get into those notes sometimes. So Yeah. Thanks, Ebony.
Jam:That is so funny. The next one is from Jessica. Jessica said, hi. My name is Jessica, and I'm currently an undergrad in chemistry. I have been listening to chemistry for your life for a few months now, and I thought I could ask a few questions.
Jam:And I'm curious about the chemistry in my own life, and that is exactly While we, Melissa Melissa, are here.
Melissa:Yes. No. You too.
Jam:I also ask questions. How does bleach work on hair, and how does dark Hair dye work on light or bleached hair. Hair dyeing is something I do for fun in my life, and it's never something I really thought deeply about. All the chemicals and contents in the dye or bleach. Thank you for all the fun podcasts.
Melissa:Okay. Here's what I know for sure, Because I follow some people who do hair dye on the Internet
Jam:Okay.
Melissa:There is so much chemistry in hair dye. Some of it that I don't even know about, obviously, because that's not my area of expertise. I'm not, like, a hair dye chemist.
Jam:Uh-huh.
Melissa:But for example, if you use certain types of Henna dye, there can be metal salts that then if you try to bleach it, The metal salt will react to the bleach, and it can burn or even cause a fire on your hair.
Jam:Yikes.
Melissa:I had no idea. So there's lots of chemistry involved, and there's probably a lot I don't know. We did do an episode on bleach though, And we did an episode about hair.
Jam:Right.
Melissa:Very early on. It was it a series?
Jam:I think we did. And I think, at least the hair, what I'm thinking about, was, like, the the shape of hair and Mhmm. Curly versus straight and that kind of stuff. And then bleach Was, I guess, mostly about clothing, but I guess it would apply.
Melissa:It would definitely apply. So my thought is it's probably something similar To how bleach works just in real life is that basically it's breaking pigment molecules that give your hair its color.
Jam:Mhmm.
Melissa:And when that is broken, then there's maybe room to deposit new color on. I think that there's a lot of color theory in there that makes it a lot more complicated, but that's just my thought. Chemistry off the cuff, I didn't do any researching on this question, but my thought is The bleach for hair works very similarly, which is why also they it looks sometimes damaged if you bleach it too much.
Jam:Right.
Melissa:Because it can Break those the pigments in your hair, which literally is causing damage to it, but that gets rid of the color. And then When you deposit new things on, I assume it can kind of, like, grip on. But I know grip onto the hair, meaning the molecules can bind where there Seems like people said, well, that's a cosmetic deal. We don't really care and sort of pushed it off to the side. Both times I looked into hair.
Melissa:It was very complicated to get a good overview. And I think I think the episodes we did on that was one about the shape and then what happens when our hair gets Mitch. So you might think those were interesting, and then you might see what you can find. There are people in TikTok who are hair dye specialists will share about some of the chemistry of that. So I listened to that and thought, is there a way I can go verify this in academia too?
Jam:But
Melissa:I haven't been able to yet. But I do think people who dye hair are very good at like, they if they're good at their job, they have to be aware of Chemicals. Right. And how chemicals act and interact and yeah. So very impressive.
Jam:Yeah.
Melissa:So that's my hair dye spiel. It's basically I don't know, but I have a guess. And that's chemistry off the cuff For you, Jessica.
Jam:Nice.
Melissa:Maybe you could I don't know if you know this, but you can be a cosmetic chemist. So if you like hair dye and you like makeup, There are jobs in industry that in makeup industry where people need chemists to formulate safe products for people. So look into that.
Jam:Nice. We have a few more questions before we do that. Let me just
Melissa:Jim's gotta get a refill on that coffee.
Jam:Refill in the coffee, and a good time to To also plug our coffee hour, which doesn't have to be literal, but if you're one of our the top tier Patience for our Patreon. We are doing a monthly coffee hour. We get to hang and drink coffee, tea, whatever your drink of choice virtually, and hang out, catch up, and learn about each other and stuff, and it'll be super fun.
Melissa:Wow. That was really smooth. I did not know Jam was gonna plug that just Yeah.
Jam:I just kinda decided.
Melissa:It just felt right.
Jam:You were like, you're doing your kimchi off the cuff. I was like, what what can I do off the cuff? I could do coffee off the cuff. You know?
Melissa:Coffee off the cuff. Yeah. You definitely can. Should, at our coffee hour, every time you give us a fun fact about coffee that people didn't already know probably.
Jam:I could definitely do that. I I may run out, but I don't know. Maybe not. We could try it for a while and see what happens.
Melissa:Okay. Excellent.
Jam:We could maybe open it up with that so that I don't forget. But, so definitely check that out. Patreon.com/camp for your life. Okay. Back to the questions.
Jam:This question is one that I don't think Melissa's gonna be interested in at all.
Melissa:True. Kate
Jam:Kate specifically asked about ceviche, which is like
Melissa:Which I'm having for dinner tonight.
Jam:Yeah. Melissa Mason have this, like, Every night, basically.
Melissa:No. What? Not every night?
Jam:The New York Times I've heard mostly say the phrase, we're having ceviche tonight is many times. Okay? So Kate asked, a question I have is about ceviche. How does the lemon juice, quote, unquote, cook or cure the fish?
Melissa:Okay, Kate. Well, for this, I'm gonna tell you, go all the way back to one of my favorite episodes we've ever done where Jim came up with one of the best analogies I think he's ever Come up with the episode about eggs.
Jam:Oh, right. Right.
Melissa:Such a good one. And we talk about how, You know, a lot of meats and eggs are made up of protein, and protein can be denatured, which basically means protein's a polymer that's all folded in on itself, And it gets unfolded and loses its specific shape. So the nature of the protein has changed, so denatured, and that is A lot of the cooking process. And then there's also sometimes cross linking, ironically, which we already talked about, of polymers as well, which is why it sometimes turns from clear to Solid or translucent to opaque. So the same thing happens when other things denature proteins.
Melissa:So Very acidic environments like lemon juice can denature proteins as well. And that is why the lemon juice is cooking the fish as it's proteins.
Jam:Got it.
Melissa:I will say because we don't live on the coast, and I I'm not 100% confident about the food that we eat, the shrimp that we eat in our ceviche, We do a quick boil. It's called a parboil. Uh-huh. We turn the water on, get it boiling, turn it off, and put the shrimp in there just for, like, 2 to 3 minutes Uh-huh. And then put it in the lemon or lime juice to further, quote, unquote, cook, like Got it.
Melissa:Tenderize and everything. Uh-huh. But because we're worried about any other parasites or anything else in there, that parboiling sort of helps alleviate that fear. So We don't only use the lemon juice. We also do a parboiling method just for food safety in our very landlocked area.
Melissa:Right. Right. So I've gotten food poisoning from shrimp cocktail before, and I never never wanna experience it.
Jam:Yeah. That sounds like the kind of thing that you only need to experience once.
Melissa:Yeah. I'm pretty I'm pretty scared about fish and raw fish because of that experience. Ironically, shrimp cocktail, I don't think is even raw. But
Jam:Right. Right. Right.
Melissa:Yeah. Never again. It was the it was terrible. I slept on the bathroom floor. Rough.
Melissa:So, that's how we do it. But that's the chemistry behind it. Is it just the acid denatures the proteins?
Jam:Nice. Interesting. This is a super cool username. So Megasaurus Rex. My son loves dinosaurs, so I love that.
Jam:Said, sent this to us That she listens on her 3 hour round trip commute to school, and it's a nice break between studying o
Melissa:chem. Wow.
Jam:Oh my gosh. So you fill your your steady breaks with more chemistry?
Melissa:I know. That's exactly what I thought. I was like, shout out Megasaurus Megasaurus Rex. That's very impressive. But also, I was gonna say, be sure to take breaks sometimes.
Melissa:But I really think that This like, listening to something that puts the science in context makes it way more fun to study it, so I kinda get it. Also, you know, take some breaks where you're, like, not putting things into your brain too. Like, go on a walk and just look at nature, like a mind massage for yourself. Sit quietly in your room. You can have non stimulating breaks too.
Melissa:But also I wanted to shout out. I hope OChem's going well for you. If you have questions, let me know. I have some OChem resources online too, so you could check those out. I love fellow OChemers.
Melissa:You know?
Jam:Nice. Cut from the same cloth. Yeah. This is a slightly longer message, but we got this cool message from A chemistry professor
Melissa:That's right.
Jam:Named David. He's in Florida. And here's what he said. Listen to your back catalog. I want to correct the mistakes that I've noticed.
Jam:I always tell my students that I'm going to make mistakes, so please let me know what I do. As well as comment on things I found interesting or when I learned something new or anything else. I don't know the best way to do this, however, because I have a lot of thoughts, and I'm so excited to talk about chemistry. But I'm so far behind with where you all are now. Would you 2 even be interested in hearing thoughts from your very first episode still?
Jam:If you are, should I send an email per episode? Should I send a Big long email with a couple episodes worth of comments. David.
Melissa:Okay. Well, I really like that for a lot of reasons. Because I feel like, Well, 1, I love the idea of always correcting mistakes, and David clearly comes with the with the same approach that we do of, like, I'm going to make a mistake. It's just a matter of when.
Jam:Right.
Melissa:And we've tried to always have that attitude. If we see a mistake in what we've done, we try to as soon as possible. And if you really think about it, you know, we started this podcast when I was just, like, about a year into my PhD, and I already had my master's degree. So, you know, I've learned so, so much from them. I'm sure there are things I would go back and listen and think, Oh gosh.
Melissa:I wish I hadn't done that. And there are even things I've learned, you know, about the way that we personify molecules and things like that That they can be beneficial, but they also come with pitfalls. So to be really careful and warn your students about the, you know, bigger picture. There's all kinds of things that I've learned in my professional life over the course of this podcast. So I always want to know and improve on what I'm doing, and that is, we've always set a mark good science.
Melissa:If you can take new information in, process that information, and when it's based in good evidence, Make changes to the way you're doing things, that's a mark of good science. Because we can't know everything, but the best thing we can do is incorporate good evidence based practices into our work.
Jam:You know? Right.
Melissa:So I definitely wanna hear about whatever mistakes I made a way back when. Now we might not get to all of them. Right.
Jam:Yeah.
Melissa:And we may have already addressed some of them in, future q and Rs. But if you notice something, David or anyone else, Please feel free to shoot us an email. Even if I don't respond, I read all of them. Yeah. And we wanna hear it however works for you.
Melissa:You can combine all your thoughts into 1 long message and send it away or, you know, a few episodes at a time or whatever it is, but we definitely wanna hear about it. So You he asked so nicely, but then I thought that was probably a good thing to remind all of our listeners of is we wanna hear Any corrections you have, any thoughts you have, as long as you send them with good spirits and good intentions, that's what we wanna hear.
Jam:So Yeah. Much chemistry related question that, It's a little bit sad, but here's what he said. I'm making my way through all the episodes. I'm curious. Did cryptozoology, the coffee shop, Ever open back up.
Jam:And now what he's referencing if you're if you're not sure what he's talking about was this coffee shop that I talked about back during the pandemic That, was my favorite coffee shop here in the town we live in in Denton, Texas, and that it closed during the pandemic. Yeah. And it was, like, one of my Things of the week or whatever Mhmm. That week at the end of the episode that they'd closed. So, David, I'm sorry to sad to report that it never opened back up.
Jam:The owners Were they're they're a married couple, and they, you know, were just pretty heartbroken about closing it, but they decided to move on from the world of Owning a coffee shop, and they also decided to start a family. And they were, like, owning our own business at the same time, Not not the best thing. So I think it all kinda turned out for the best in in one sense. It was tragic, but My to my knowledge, the last I heard from them, they are doing okay. Denton is, still, like, mourning the loss of Having such a good coffee shop like that, but thankfully, we do have other good coffee shops in town.
Melissa:My personal favorite, if you're ever in town, is The Mug. I think they have the best Latte in all of Denton.
Jam:Nice.
Melissa:There's a latte called the Michigander. Michigander. It's basically Michigan.
Jam:Yep. ShoutOut Michigan.
Melissa:Yeah. ShoutOutMichigan. It's sweetened with maple syrup, which we've also done episodes on that.
Jam:Right. Right.
Melissa:And it's just so smooth.
Jam:Mhmm.
Melissa:Oh, it's really good. So if you're ever in Denton, swing by the mug, get yourself a Michigander. Yep. And you'll thank you can thank me later.
Jam:Yes. They have 2 locations. 1 is a coffee stand. It's the original one, And then the other one is actually inside of a little brunch place, and you can get that drink there. And the reason it was called the Michigander is because the owner of the mug, our friend and neighbor, Amy, is from Michigan.
Jam:Yeah. And so little homage.
Melissa:It's good in Michigan Maple syrup too, which maybe makes it even better.
Jam:Oh, yeah. It's legit. It's real stuff.
Melissa:So, yes, love that place. So that was a good question and a good place, I think, to wrap it up. So thanks, David, for asking that, and thanks to all of our listeners who have written in with questions, corrections. We really, really appreciate that. And, normally, at this time, we would go through and thank all of our followers on Ko fi.
Melissa:We still have a few over there. So we're gonna shout those people out, and then, of course, we're gonna thank our Patreon supporters like we do every episode in our closing notes.
Jam:People who've supported us on Kofi over the past month have been Derek l, Melissa. Different Melissa.
Melissa:Yeah. Not me. I support us in other ways.
Jam:Kevin, Brian k, Jacob t, and a mystery anonymous supporter. You know who you are?
Melissa:Yeah. Thank you so much to our supporters. We would not be able to do this without you, and we also would not be able to do this without our Patreon supporter. So those people are Nicole c, Timothy p, Bree m, Chris and Claire s, Hunter r, Steven b, Avishai b, Chelsea Christina g, thank you for everything you do to make chemistry for your life happen and to make chemistry accessible and available for even more people.
Jam:We're so thankful for all of you for supporting us, for believing in the show, and for caring about sharing chemistry with people. And, we yeah. We we could not do this out of you guys. This episode of Commitment For Your Life was created by Melissa Cleany and Jim Robinson. Hope you like to give a special thanks to E Robinson who reviewed this episode.
