4 ms·

I've never thought about it this way. Being very much not a chemist or biologist, are there any decent sources for reactivity of... commonly ingested things? Or

• Balgair 6y ago
  Reactivity is really hard to measure. You'd have to specify the pressure and temperature first. Fine enough, human body fever temps to freezing, and then maybe a few atm to vacuum. Then the really hard part comes in: you have to specify the reagents. Water, saline, air, ok. But the carcinogens really come in on all the ways the human body mixes with everything. You got all the enzymes, the buffers, the solutions, the biles and secretions, the hyper complex bio-chem that is a single pancreatic cell, etc. I don't think such a matrix would be possible to report out without having a complete understanding of every human's biology in all it's strange wonderful forms.