ornery_chemist

Hey look, it's a kürzlich aufgebauter vom Aufbauprinzip verbauter Bau

Edit: also, the configuration is referring to silver for those curious. Not my first choice, but whatever floats OP's boat (Baute?) I suppose.

It doesn't work as well spoken, though? Pretty sure Police is pronounced something like po-lee-tseh.

Also, I think you might have swapped a police with Police: "Police police, (whom) Police police police, police Police police."

The intended joke is that hypervalent iodine compounds like Dess-Martin periodinane flip between different oxidation states like you often see for transition metals. As an example, the mechanism usually drawn for oxidations by DMP is similar to those drawn for PCC/Jones reagent, where the electrons removed from the substrate are "banked" at the metal center. Obviously, redox chemistry is not at all limited to transition metals, but I am often surprised at iodine's propensity to engage in it. A lot of research over the past decade or two has also developed redox catalysis with these reagents, reactivity which is commonly (though again not always) the purview of transition metals.

Iodine is a transition metal I will die on this hill.

δ 8.52 - 0.91 ppm (m, 56 H). e z

Nah fam, people like that are the reason we had to evacuate the dorms every month or so in the middle of the night during the winter months.

That and idiots making toast. Not sure how people routinely fucked that up so badly.

What about ChemE then? They're both. Sort of. Okay maybe they're not chemists, but... chemistry-adjacent.

$6.49 from Giant near Philly today, and somehow still sold out. Severe inventory issues...

So I found this website that lists specific heat capacities for various foods, and while it doesn't list "snacks", dry foods values seem to range from 0.3 to 1 cal•g^-1^•K^-1^ = 0.0003 to 0.001 Cal•g^-1^•K^-1^. Assuming no phase change (i.e., melting) and otherwise temperature-invariant heat capacity, the energy required for heating a 100 g snack from freezer temps (-18 °C) to body temp (37 °C) is 1.65 to 5.5 Cal. More realistically, we can compare to eating an ambient-temp (20 °C) snack; that difference is only 1.1 to 3.8 Cal... in either case, the difference is negligible, generally < 1% of the calorie count of the snack itself.

And yet the f block is missing entirely. Oh, the sacrifices we make!

6th period onward looks a little funny...

Ikr, I hate when people draw too many bonds to the OH in formic acid. However, that annoyance is secondary to the new contender for HAC's position as the stupidest abbreviation for acetic acid.