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Northern Nebraska | It is actually. Most professional chefs think salt make water boil faster because when they put it in nearly boil water the French style it bubbles profusely. The bubbles are just from adding nucleation sites. Not because the salt lowered the boiling point enough to notice.
We are all guilty of observation bias. That our experience must be correct, but we are usually incorrect on the mechanisms at play and that's why we need the scientific method.
Edited by Hilltop Husker 7/24/2024 07:42
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Everybody talks about ivermectin
