3 ms·
Most people don't use it correctly anyway. You're supposed to soak your hands so they're dripping, rub together and let it evaporate. You see most people just u
by dghughes 8y ago
Most people don't use it correctly anyway. You're supposed to soak your hands so they're dripping, rub together and let it evaporate. You see most people just using a small dot on their palms.
I've also read about a certain rare bacteria that thrives on a food additive. I cant recall what it was but I remember it was really expensive to make the suddenly a new methods made it cheap. The bacteria rose as the cost of the additive went down.
- dubyah 8y agoC. difficile & trehalose?
- dghughes 8y agoYes it seems it was C. difficile. I was on mobile and it was tedious to look. But now I did a search and the article I linked below mentions "virulent strains of the bacterium Clostridium difficile". A brief snippet >Trehalose is an extremely stable sugar, resistant both to high temperatures and to acid hydrolysis thanks to the glycosidic bond linking its two glucose units. This makes it valuable for high temperature food processing, since it doesn’t lead to browning as part of the Maillard reaction. Speaking of Clostridium difficile. >...they can grow on this sugar while others cannot.’ https://www.chemistryworld.com/news/food-additive-may-have-given-deadly-bacterium-its-chance/3008488.article https://www.chemistryworld.com/news/food-additive-may-have-g...