Hey. I'm Melissa.

I'm Jam.

And I'm a chemist.

And I'm not.

And welcome to chemistry for your life.

The podcast helps you understand the chemistry of your everyday life.

Jam, happy Thanksgiving.

Yes. Happy Thanksgiving. By the time people are hearing this, we are on Thanksgiving Day.

Yeah. That's right. It's Thanksgiving Day, so happy Thanksgiving to all of you. Happy United States Thanksgiving. It's not Thanksgiving for everyone everywhere, but it is for us here in the States.

Yes. Yes. Isn't that kinda weird? It's like one of those things that is so easy to forget us being in the US and just not realizing that, oh, yeah, everywhere else Has their own thing. They don't have to do what we do.

They can

they got pulled up. Other places go straight into Christmas right after Halloween, and that's what I'm doing this year too. So I don't care about Thanksgiving. It's a COVID Thanksgiving. Nothing is exciting this year.

Oh, man.

But we do have one exciting thing.

Very much so.

We've got our friends and family here with us, Jam's other Original, the first podcast cohost, Jason.

Guess Jason Kress is here, and There's a few reasons why, but I guess we'll let Jason introduce himself first, and then mostly you'll tell us what we're learning today. Hi.

I'm Jason. Hello, friends.

Yay. You're welcome, Jason.

Thanks. Honored to be here. Honored to be first in your hard gym. Yeah. So, I, yeah, started a podcast with Jam called Podcasts For Your Life.

Started back in 2017. It was a blast, And we're kind of on an indefinite hiatus, just due to, like, family stuff and the season of life that we're both in, but, with Melissa. So you might have heard my voice before if you That's right. Listen to that. With Melissa, so you might have heard my voice before if you

That's right.

Listen to that. Yeah. We

put that out on our feed also, and so you guys might have Accidentally played that and then realized there was wasn't chemistry. And if you kept listening, then you definitely heard all 3 of us talking about books. And so This is the other half of that crossover that didn't happen until now. And Jason actually has another podcast also. Do you wanna tell us, like, a quick little thing about that, Jason?

Yes. I produce and host another podcast called as a meter of fact with CoServ. CoServ is a an electric and gas distribution company in North Texas. So if you live in the area, you may have heard of them. You might even have them for your energy Provider.

But, yeah, we talk about some fun stuff, a little bit of science, a little bit of local stories, a little bit of other fun antics, And, we try to keep it light, so it's really easy to kind of dig into electricity and gas and all the science behind it, but we're like, we know how to make sure make sure that we're making this, easy to understand for, like, your average person versus the, the technical folks. So Absolutely.

Wow. That is so cool.

Yeah. And that's, like, very much in the vein of what we try to accomplish here, so that's that's cool. It's cool to have you on for multiple reasons.

Thanks. Glad to be here.

Well, Jason, we're so excited to have you here, and I love the sound of that other podcast and all the information about electricity. Electricity is wild to me. So I think that that would be really fun one to listen to. And just to warn you listeners, for our occasion with our special guests. There's a little bit more talking, so this might be a longer episode than normal.

But we thought it might be okay because it's Thanksgiving, and Maybe you wanna go on a walk to get rid of all the delicious food you ate, a safe social distance walk outside, Or maybe you're driving to see someone to a very small social distance safe gathering. So if that's the case, we've given you a little bit more to listen to than normal Today, we thought it would be fun for a special occasion to do that. So Yep.

Or if you're not going anywhere for Thanksgiving and then you're like, Wanna hang out with us? Then here we are. You're hanging out with us for longer than than normal.

Yeah. It's like you've got Some friends hanging out with you. I'm not doing much for Thanksgiving at all this year. I think I'm just babysitting my nephews, so I'm definitely with you guys who aren't doing anything. So what we're gonna talk about, it's sort of on the theme of Thanksgiving, sort of not.

It's food. It's the chemistry Of eggs.

Chemistry of eggs. One of the wonders of the world.

Specifically, what happens when you cook eggs? Why does it go from slimy, clear, whatever to white solid something?

Gosh. Great question. Man, I What a mystery. I this this question got asked to you a while ago, and I Really wanted Jason to be part of this episode because we did an episode about eggs for Podcast For Your Life, where we wonder about things we don't have any answers. And then we also did an episode about breakfast, I think.

And Mhmm. A lot of egg talk happened. And another reason why so that made me feel like, Jason's gotta be part of this. Most of my recorded egg conversations egg related conversations include Jason. He is a really experienced breakfast chef, if that's a phrase.

Thank you. And he has Single handedly made me the best omelette I have ever had in my entire life.

Oh. That's high praise.

Yeah. And I don't even really love eggs. So he kind of converted me and made me fall in love with this food all at once. And it set the bar really high, and so I don't really wanna get omelettes places if I can't have any, like, expectation that it might be kind of as good as Jason's omelette.

You can pay me $10 for an omelette. That's fine. Like, I'll make you at any time.

Hey. Hey. I really should. I mean, like, it's been probably a year and a half Or if not more since you made that for me. And so actually, probably two and a half years almost.

It's probably two and

a half years since I've had it, so that was probably the last time.

Now, Jason, do you have a secret, or is it just intuition and scale just comes natural?

I'm just really good at following recipes. Piece.

I think

that's what it comes down to. That's my that's my secret because it was. It wasn't my original recipe. It was a recipe from some Fitness, diet, and it's just an omelet with, like, Parmesan cheese, tomatoes, and basil, a little bit of garlic.

Yeah. That sounds amazing.

Kind of

like, it's like a margarita omelette almost. So kinda cool. I actually and what's funny is about omelettes, I do enjoy them, but I actually prefer my eggs with a runny yolk, like across the board. So I'm look looking forward to learning about why they taste so good and why they're so, weird as at the same time.

I've been really into these scramble bowls with some potatoes and cheese and eggs that are just Slightly runny lately, so I'm with you, Jason.

That's hot pile. I think that's what it's called. Right?

Yes.

I have no idea.

That's what we talked about in the, I think eggs or breakfast episode was oh, hash browns, actually. We've had a lot of breakfast related episodes for Podcast For Your Life, but Hot pile is one of the phrases I use for that kind of breakfast.

I didn't realize how much we talked about breakfast. Okay. Wow.

Okay. Well, let's talk about the chemistry of eggs. And cooking eggs is really chock full of chemistry and, I would say, biochemistry. Just to give a little caveat, This is a chemist version, not a biochemist version, so it's coming from that perspective. But before we get into eggs, I want you guys both to think about There's a scene in Lord of the Rings where Saruman is breeding those weird goblin things, the nasty orcs

that are worse than the regular ones.

Yep. And 1 is, like, curled up in what looks like a weird egg sack of some kind Uh-huh. And he bursts out, And it's so gross.

Yes.

Okay. And then he presumably goes and joins the rest of the army, And now he, just like all the other weird orcs that come out of those gross little sacks

Mhmm.

Are part of a new unit that is now an army.

Yes. Yes. I like this analogy so much.

That is exactly what happens when we hard boil eggs, sort of. Woah. So I want you to have that memory in your mind. And now pause, and we're gonna talk about the chemistry of it. Okay?

Okay. You've seen Lord of the Rings. Right, Jason?

Yeah. Yeah. I'm just trying I'm wow. Yeah. There's a lot to swallow.

That's a tough

thing to swallow.

Do you remember that scene that scene that I'm talking about?

Okay.

That scene is deeply disturbing to me, so it came very quickly to my It's

getting great to my brain from a young age for sure. Nice.

So eggs have a lot of protein in them. And in their natural state, the egg white, and I think to some extent, the yolk, although there's more going on in the yolk, is basically like a solution with just a bunch of proteins being sort of suspended in it. And what a protein is, if we're breaking all the way down to the basics of a protein, They are a really long chain of atoms, super long chain of atoms folded and scrunched up into a ball K. Or into a smaller shape.

Mhmm.

So, technically, they're a long chain of repeating smaller units, And those smaller units are known as amino acids.

I think I remember, like, a little bit of that from biology for forever ago.

Yes. Probably so. And amino acids, that sounds like a big scary word, but it's basically just, there are a few different variations on them, but they're a type of molecule with 2 functional groups next to each other. It's an amine group and an carboxylic acid group. And we've talked about functional groups before.

You can go back and listen to them. It doesn't matter a ton. Just know that they have these specific functions, and all amino acids have those present, and there are other things also on them.

K.

So amino acids bind together, so we have small repeating units of amino acids that are bonded together to make 1 long chain. Does that sound familiar? Like, maybe something else we've learned about possibly?

Yes.

Does that sound familiar to you, Jason?

No. Okay.

So it sounds like it's a big thing made up a lot of a lot of small things

or Yep.

A big molecule made up of Small molecules, which would be a polymer?

That's right. It's a polymer.

Oh, nice.

Teens Are polymers? It's 1 long chain made up of a bunch of small repeating units.

Okay. Sweet.

So it's a polymer. So we've talked about polymers a lot. Jason, I feel like you've maybe been around for some of these. I don't know a 100%. So if you haven't listened to any of our episodes, this is your 1st time, or if you just want a refresher on polymers, some episodes where we go in-depth on what polymers are is the Teflon episode.

The cast iron episode, we talk about it a lot in plastics, and we even talk about it in The episode about how diapers absorb liquid. So polymers are everywhere. But in this case, the polymer has A lot of intermolecular forces. And all intermolecular forces are, we've talked about that a lot in the past as well. All intermolecular forces are is there just are the forces that attract molecules towards each other without being a full bond?

Does that make sense? You guys tracking with me?

Yes.

Great. So in this case, these intermolecular forces, I would almost call them molecular, because they're within the same molecule, will be attracted to each other, and it can fold in on itself. Similar to what we talked about what happens with curly hair.

Mhmm.

So it can fold in on itself and make Spirals, like, it can make spirals like a spring Or that pasta that's all spirally. You know? Uh-huh. Or it can make what's called pleats where it just goes back and forth kinda like zigzags. It can fold in on itself, and then it can fold in on itself even further to where it's almost crumpled up like a little ball.

Is. And that I know. It's kind of crazy Because there's a lot more that goes into it. There's they call that initial folding in where it makes those spirals a Secondary structure, the bonds of the molecules themselves are primary structure, and then you also have tertiary and quaternary of how they fold in on themselves and maybe interact with other polymers.

Wow. Yikes.

Yeah. So there's a lot that goes on. But if you can have in your mind the simplified version of the long polymer chain, Maybe twist it into a spiral and then crumpled down in on itself a little bit more. I think that's gonna be a good picture of a protein in your mind. Okay.

So I kind of think about if you have a string of spaghetti, and you know how cooked spaghetti can kinda stick to each other, Can stick to itself. So if you have a crumpled up ball of spaghetti all stuck to self. You have 1 strand of spaghetti. You twist it, and then you crumble it down. That's sort of like your protein.

K. It sounds a little bit like those, toys where there's, like, a dinosaur inside of a pill, and It, like, is all scrunched up, but it, like, does expand with water. You know? Yeah. That's a good analogy.

That's good. That's a good analogy in your mind. Yeah. So what happens when heat is applied, actually really similar to those scrunched up dinosaurs, is that there's enough energy when you apply heat, when you're cooking something, energy gets put in, and there's enough energy to Take apart the intermolecular forces, but not the actual bonds in the polymer itself. So that Crumpled up chain of a polymer starts to stretch itself out into a long, Instead of crumpled up, a long free chain, like a full strand of spaghetti.

Got it. Got it.

That process of breaking a protein open almost of letting it stretch out into its String form, instead of its crumpled form, is known as denaturing a protein. Oh,

I've heard that that word before, but didn't fully know what that meant. That sounds violent.

It does. I think they use denaturing because it doesn't technically break the bonds that make up the polymer chain. So it's not like it's destroying the molecule completely, But by breaking those intramolecular forces, the form of the protein is totally changed, and so its function is totally changed. So it's no longer able to act on its nature. So I think they call it denature because its abilities have changed.

Interesting.

So that's the part where I imagine the gross orc guy all in his weird egg, and he breaks out of it. That's in my mind what happens to the protein. It breaks out of its crumpled up shell, and it stretches out.

Okay. Got it. Okay. Now it's kind of connecting.

So so eggs are orcs?

Eggs are orcs. Yes. So what you have inside your egg whites is a bunch of teeny tiny orcs in their own individual nasty egg yolk sack things that that that's in that That

makes it more appetizing.

Yeah. Yeah.

So once all these are stretched out, what happens is these stretched out proteins start to interact with each other, and they form what's known as an aggregate. And I tried to find the molecular definition or the molecular process that caused it to aggregate. There was not a lot of information on it. My suspicion is that it's just more intermolecular forces. When they're stretched out, then they start to come into contact with other stretched out proteins, and then they have intermolecular forces between the stretched out strands.

And that is what forms The matrix that looks like a solid substance. Instead of everything being crumpled up and it's all its individual selves, All of these proteins have gotten stretched out, and they're interacting with each other, and they become a solid unit or mass known as Aggregation. It's aggregated to make that solid unit. And that is a part where I imagine all the arcs go and form an army as 1 unit. The individuals become 1.

So they start to appear a lot less gooey And a lot more solid.

Yep.

Just like, yeah, just like orcs. Wow.

Just like orcs. I mean, the individual orcs don't change that much, but I imagine a bunch of orcs all by themselves in those little individual eggs is not gonna be super useful, but when they become an army, they've changed completely.

Yeah. So this process

only happen when the eggs are heated or cooked, Or is this just what happens if you were to, like, just to break an egg?

So I actually looked into that some, and I think you can denature proteins also with acids or some other things that will break the intermolecular forces. You basically just need energy or something that will interrupt And denature the protein. I don't know a lot about denaturing proteins though because that is very much biochemistry and out of my sphere. I took a class on biochemistry in college, and I learned actually about most of this from my biochemistry textbook, but I have not dug into proteins beyond that Ever.

That's a good question. I didn't think about that. Like, if there's a way to do the same thing without Using heat, and then you could, like, instantly cook eggs cook eggs?

I think you would need some kind of energy or something that would interrupt those Intermolecular forces. That was a good question. So that's it. That's what happens when we cook egg whites. The individual proteins stretch out, and then they basically come together To make a solid mass instead of being all individual units.

You said the yoke's a little bit more complicated, but is There are at least some level of that also happening, and that's why if you obviously just cook an egg for a long time, both the yolk and the egg white will both become like a solid sort of thing?

Yes. I believe so. I actually think there's a higher concentration of protein in the egg white or in the egg yolk. Think there's a higher concentration of protein, but I think there's other stuff going on, including some pigments That make it really yellow, and we talked about that on the fall leaves episode.

Yeah. Dang. Interesting.

Yeah. Wow.

That's what happens when you cook eggs. You're denaturing proteins like a regular everyday biochemist.

So I guess this wouldn't really address

there's so

many different ways to cook eggs that kind of give a different consistency to the eggs. Mhmm. But other than just the fact that they all use heat And can that energy allows it to denature the proteins, but it doesn't really tell us exactly why. Like, there's The consistency of eggs can be just so different from other times, I guess?

I think that has to do with the way the heat is able to move through the egg, actually. I mean, this is all off the cuff. I don't have a degree in heat transfer or eggs. But

If you get a degree in eggs, I mean, that would be way cool.

I think if you hard boil eggs, it's a high enough temperature, and you do it for long enough that it is able to really expose the whole egg, whereas sometimes you'll do it at a lower temperature, and it will slowly the heat will slowly move from the in. You know? I think it's it's the transfer of heat and how long you go and whether or not it's able to completely move through or not, I would suspect is the reason. The different methods of cooking come out different ways.

Yeah. Gosh. Interesting. I'm just like there's a lot of things that are kind of going through my head right now that are it's just fascinating to me because then I'm thinking about, like, obviously put eggs in a lot of recipes and things that you bake and all that stuff where that is happening, but it's All mixed in everywhere, and other reactions are happening on of course. But, like, the benefit of that change that's happening to the eggs when it's being cooked is then added to every, you know, cake we bake and all these things.

And there is some stuff I have not Fully looked into this, but I think there is something about the denaturing of proteins and the matrix that forms when you Heat and whip egg whites, and that's what allows it to hold on to the air. But I I only looked into classic cooking of an egg, Not any of the other ways of messing with an egg.

Yeah.

I briefly saw that and thought, no. No. No. I'm saving that for another episode.

Yeah. Because there's so much there's so much that eggs do. Like, we have, like, a Great British Bake Off cookbook,

and Yes.

There's just, like there's always, like, a different way to beat the eggs for a specific recipe. It's like, what? Why can't I just do the same? Just

mix it all together?

And, yeah, like, the egg whites, egg yolks, like, how long you beat the eggs.

It's it's fascinating.

Eggs are very versatile, things. They're a versatile group of molecules. I'll say that. They are very impressive at how they those orcs, man, they've moved on past, Like, fighting for Sauron, and they're doing some crazy stuff in the kitchen. So props to them.

Alright. Well, Jason, Do you wanna try to take a stab at jam's normal job and tell that back to me in your own words?

About what

eggs are pressure for your first for your first time on our show, but I I believe in you because you have a history of podcasting about eggs.

Thanks. Yeah. Very experienced. Alright. I'll take a crack at this even though it feels a lot like, I'm back in College.

Quiz.

Take a crack at this. Do you know that?

Take a crack at it got me good.

Man, I

don't even try out with those fuzzy. I think that eggs are a dense group of proteins that are Somehow also polymers, which explains a lot of their, interesting makeup. And, basically, what happens when the egg is cooked is the long chain of orcs Expands and spreads out, and then they all kinda link arms together and stick together in this one cohesive thing.

That is great. That was perfect.

Yeah. That was great. I think

I can take the rest of the day off. Alright.

That was good. Very succinct. I liked it.

I I thought of a, analogy maybe to add to that even though we don't really need 1. But that I thought especially for anyone who maybe hasn't seen Lord of the Rings, That

Oh, yeah.

Might be at least a little bit relatable to all of us. But I feel like I'm amazed at how Jason summarized that so fast. A lot of the

He's he's gunning for your job, Jim.

Yeah. A lot of my explanations back are so Lengthy, and I'm hemming and hawing about like, if I'm getting this right and trying to think of a dumb analogy or whatever. But I definitely don't summarize it that well, normally.

I'm I'm generally pretty good about keeping things succinct in general, so It's not, it's not about my knowledge of chemistry at all, actually. I'm actually more afraid that I leave something out like, Yeah. Well, you missed something very important. Good try, though.

I was thinking that the as you're talking about the proteins being this, like, long string that is then tangled up and rolled up Kind of in on itself. To me, that sounded like the most relatable thing I have in my life like that is cables. So you've got your chargers. You've got your phone charger, your computer charger, your, you know, headphones, whatever else you got. And if you, I think we'd all agree the ideal situation is to have those each all wrapped up on their own in a way that is keeps it with itself.

So if you have a little cable tie or something, that I think we'd all agree. And if you don't have time to do that, that is perfect scenario. Yeah. So imagine that you have a large, container full of individually wrapped up and clasped Cables.

Mhmm.

You got some headphones in there. You've got some chargers for your phone. You got a, You know, computer charger, you've got extension cord in there for good measure. You know, just everything you could think of. And then imagine some way

that you could just pump into that container, that storage container, some energy of some kind that just

Automatically unclasps all the cable ties and forces them all to unroll. And then you know how this happens when you go look through your storage container of cables. They are all tangled into a mess that is not so unlike Yeah. The tangledness that sounds like the egg experience once their proteins Stretch out. I mean, this is basically every person's Christmas and holiday decorations experience when you go get those out of the attic.

Truth.

I like Christmas lights.

Yeah. They really are. Because if you have if you have all of those Rolled up separately, it's much easier to move and take it out, and it's no problem. But then when they're all interconnected, it is one mass just like an egg white. You know, an egg white is all Easy to move and very malleable.

And then when it becomes 1 tangled up mess, it's very stuck

in Mhmm.

That shape. That's a really good one. The only thing I would change on yours, Jam, would be they're probably all the same kind of cord. So I think a bunch of Christmas lights would be more accurate because it's the same protein, I think, over and over. So but that was a good one.

Both of those were really good. I like that.

Jam's was a seasonal one.

Yeah. Yeah. And the organized among us are like, no. No. No.

I don't that doesn't happen. I that doesn't happen. Eggs don't happen in my briefcase or backpack Because I keep my cables organized. I think a lot of us are like, no. No.

I pretty much always have some egg ness happening in my bag.

Oh, a 100%. Right now, my headphones are tangled up with my computer charger. It's brutal. But on my old computer, I had this really nice thing that would organize the cable Oh, yeah. Beautiful.

Yeah.

Yeah. Yeah.

Cool. Well, that's everything I have for you guys today. You did a great job of summing that up. That was really fun.

Thanks.

Normally, we wrap it up by saying something happy about our week, but instead, I'm gonna go fully cliche and do the same thing we did last year and instead talk about each of share something that we're thankful for before we wrap it up.

Nice.

Okay, mom. Sounds good.

Yeah. I'm definitely the mom of this group, Except, ironically, I'm the only one that doesn't have a child.

Yeah. Alright. Before you jump in, I need to have a disclaimer about that. So My mom does ask this question at Thanksgiving every year, and, my wife hates it. She's always like she's kinda like a deep thinker.

Takes her a while to think about things, and so for her, it's like, she's like, I don't wanna have these deep questions, you know, After a a big meal, plus, I need time to think about this, and it's kind of like, you know, the whole combination of being put on the spot and stuff. And You

need to come her on the drive down To be thinking

hard then. She always knows it's coming. It's like, babe, they're gonna ask the question. We

you just pull it out and read it.

She stands up, and she's like, what I'm thankful for is life. Thank you.

Yeah. So Well, Jason, do you wanna start us off as as someone who's well practiced in answering this question?

Sure. Yeah. This year and maybe this week, I think I'm especially thankful for dental care.

Oh. I

went to the dentist for the first time in Probably a year because, you know, 6 months was, like, you know, somewhere in March or something, so I couldn't go back then. So it's been a while. And Just the fact that, like, we have that is really cool. Just the science behind good dental hygiene and how a lot of jobs do cover that is Mhmm. Is a gift.

And for dentists that are knowledgeable, it's pretty cool. So yeah. So thank you for helping me keep all my teeth to all the dentists I've ever had.

That's great. That's a really good one. And lots of chemistry and dental dental care, so good job.

That's a good one. I like that you had a specific one that Wasn't something I mean, we all have a lot of the same answers sometimes, I think, but I like that you had something on your mind that was, like, this week kinda thing. Feel like I'm gonna have to go kinda the cheesy route. This is our 1st Thanksgiving time, since having a kid. And so I think I just feel especially kind of reflective over my kid is around 5 months old now, and he It's been flying by, and so I've been in a kinda reflective mood this this week thinking about that and just feeling really thankful, but also, like, oh, no.

It's going by too fast. But I think my wife and I have just been really thankful to get to have him. He's great. We just feel so so gifted to get to be entrusted with this kid for a little while and that we just both get to spend a lot of time with him more than I think would be normal. I think a lot of people are working from home right now because of COVID, but both my wife and I, our schedules are kinda strange enough to where we both get to spend time with, our son a lot.

And so I I've just been really feeling thankful for that, and I think that's something that I'll, as uncertain as many of life's Things are I think I'll always look back on this season of life and be glad that that that our life was arranged this way even if it's not this way forever. And it's kind of cool to try to think of that in the moment. There's a lot of times I think we get to another stage of life, and we look back and then realize that that state is great, But just such a bummer. And so I'm trying to be like, okay. Now this stage is great, and it might not always be this way.

And so I'll try to Pretend like in the future, looking back on this stage, you'd be like, oh, yeah. That was so nice.

Yeah. That's a good thought process. It's, like, trying to be present in the moment and really appreciate it while it's happening.

Yeah. Yeah. And even even though it can kinda feel ordinary sometimes, Which makes it hard to realize that something's actually special.

Yeah. Definitely.

Well, I

think I'm gonna go cheesy too Because, you know, it's been a really hard year for me, and I think you can easily say that for every single person. But this is especially hard with My mom getting cancer, and it's basically been this entire calendar year, has just been pretty hard. Yeah. And The thing that made it not as awful as it could have been was my friends. You know?

Just The idea that having really good friends can make really hard times less awful. And and sometimes you can even laugh and experience joy in the midst of real pain and hardship. And Even though sickness and death are are somewhat ordinary in that a lot of people experience them, it can Feel really like your world has changed forever, and I think having friends just really helped me remember what was Good in life when things just felt really dark. You know? They they brought the light back in.

There's a Harry Potter quote, I think, that says Happiness. What? It's like light can be found. Oh, dang it. I can't remember it.

Something about remembering to turn on the light. But I just think that's what my friends did for me over the past year was helped me remember to turn on the light and see the good in in the world even when things felt really dark and bad. So I think I'm gonna say that that's my thing that I'm really thankful for that really impacted me over the last year was my friends just being present and bringing joy and being so good and kind to me when they really went above and beyond when they didn't have to, so I'm really grateful for that.

Yeah. Dude, yeah. That's awesome.

And we're really thankful for Jason coming and hanging out with us.

Mhmm. Thanks.

Yeah. Thanks for having me.

We're also really thankful for our listeners. We're so thankful that we get to do this podcast, that We get to live well, I get to live my science communication dreams. I'm not sure that Jam had science communication dreams before,

But

that we're getting to do the things that we love doing and that you guys are excited about it and learning about chemistry, it means so so much to us, and we're just really Thankful.

And thank you, Melissa, for teaching, Jason and I, about the mystery of eggs. And this Question was actually asked a while ago by a listener, Sam f, who is also an avid listener of Podcasts For Your Life. And so it's kind of all come full circle. So ideas like this, questions like this are so great. And so please send us Your questions and ideas, something that you interact with every day.

You know, eggs are so every day, and they can kinda seem boring. But Sam f thought to ask, But what chemistry is going on there? And, obviously, there's way more than BCI. So send us your questions or your thoughts, At Gmail, Twitter, Instagram, Facebook at chem for your life. That's chem, f o r, your life, to share your thoughts and ideas.

If you'd like to help us keep our show going and contribute to cover the cost of making it, pick up some of our merch at our merch store on bonfire.com/store /chem for your life. That's kodashfi.com/chem for your life. If you're not able to donate, you can still help us by subscribing on your favorite podcast app and rating and writing a review on Apple Podcasts. That also helps us to be able to share chemistry with even more people.

This episode of Chemistry For Your Life was created by Melissa Colini and Jam Robinson, and we'd like to give a special thanks to our guest, Jason Kress. References for this episode can be found in our show notes or on our website. Jam Robinson is our producer, and we'd also like to give a special thanks to Em Quaple and A Kiwisong who reviewed this episode. This episode is dedicated to listener of both Chemistry For Your Life and Podcast For Your Life, Sam Ng, who had the idea for today's episode. Congratulations on getting married, Sam, and thanks for being an awesome friend and a consistent listener.

Amen.