What's up Folks? Are you doing well? This is our new post and there are some daily life chemistry hacks for you all. So lets get stared.
1. Chill Your Beer:- You want to drink a chilled beer right now but the beer is too hot, so here’s a quick tip to get those beers down to blissful frosty goodness in no time at all. Take a bucket and fill it with water. Then, add a whole bunch of salt. Go ahead, just twist the lid off the salt-shaker and dump it all in there. Then, when the salt is dissolved in the water, add a whole lot of ice. Swish it around, stick your beers in there and they’ll be chilled in under 20 minutes. When salt molecules are dissolved in water, they have the ability to significantly reduce its freezing point. Normally, when water freezes at 0°C, its molecules begin to crystalize and form ice. Salt molecules interrupt this development, which means the water will cool lower than its normal freezing point. With beer cans fully submerged, the entire surface area is covered by freezing cold water, which means it will cool faster than just being on ice. Enjoy your drink.
2.Gnat a Problem:- Fruit flies have been buzzing around the kitchen and you’ve come to realize that there are few and far things in this life as annoying. It’s time to make a change and move on to a fruit fly free existence. Here’s what you do. Take a small dish and pour a little bit of apple cider vinegar in it. Then, add a couple drops of dish soap. Put the dish near the fruit fly fiasco, and wrap the top tightly with saran wrap. The final step is to poke several holes in the saran wrap lid, to keep the flies from flying out when they enter. Those little guys are very much attracted to the scent of vinegar. This is because their larvae feed on bacteria that grow in fermenting environments. Then that addition of dish soap breaks the surface tension of the vinegar. So in other words, when a fly steps into the trap and checks out the vinegar, it falls right in, rather than being propped up by the surface tension of the vinegar.
3. Holy Burgers:- You want to be the grill master of year, but you can’t seem to get your burgers right. Either they’re too pink in the middle, or you’ve gone overboard and burnt them to a crisp. Good news for you, we’ve got a technique for the prefect burger, without any health risks. When you squish your patties together, poke a quarter-sized hole right in the middle. When you grill this style of patty, it will cook evenly throughout. Every tiny bit of ground beef in that patty may have potentially been exposed to germ and bacteria. So when cooked, you got to get everything up to a safe 160 degrees Fahrenheit. As your grilling your burgers the browning patties are going through a tasty chemical transformation known as a Maillard reactions. When food is heated a reaction occurs between sugars and amino acids that gives cooked food its color and its excellent flavor. So by poking those holes in the patties, you open up the center of the burger for more equally spread heat, which means that they’ll cook faster inside, without the unnecessary charring outside. And the best part, is the hole will close up when it’s fully cooked.
4. Stink Sponge Syndrome:- There’s no doubt about it, you’ve gotta keep those dishes clean, but half the time you wonder to yourself what’s the point when your kitchen sink smells like mildew all the time. That sponge of yours reeks, and it’s time to do something about it! Here’s a quick fix. Double up your sponges. Use one for the first half of the day, and the other for the second half. After every time you use a sponge, it’s important to thoroughly rinse it with water and let it dry before future use. With two sponges, you can always be certain to start with a dry sponge. You see, when your sponge stinks, it’s due to certain odorous chemicals that are produced by bacteria that thrive in wet environments. If you do your best to keep the sponge dry, chances are high that you won’t suffer from Stinky Sponge Syndrome any longer.
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