/ck/ - Food & Cooking

i slipped on something on the floor while taking something out of the oven and slammed the top of my right forearm with the rail the upper most rack would sit on and it instantly seared its pattern into my arm
luckily the only scar it's left are mental scars that made me super autistic about safety

so basically theres some chemical reactions going on which are sped up with heat and pressure, between the remnants of
the anti-caking agent
>Ca2SiO4
the anti-fungal agent
>Na2S2O3.xH2O
the potassium iodine
>KI
the eggshells
>CaCO3


so bone ash
>Ca5(OH)(PO4)3
is made of two things
Calcium oxide
>CaO
and Phosphorus pentoxide
>P2O5
both of which have caustic as shit reactions

>p2o5
>Phosphorus pentoxide itself is not flammable. Just like sulfur trioxide, it reacts vigorously with water and water-containing substances like wood or cotton, liberates much heat and may even cause fire due to the highly exothermic nature of such reactions. It is corrosive to metal and is very irritating – it may cause severe burns to the eye, skin, mucous membrane, and respiratory tract even at concentrations as low as 1 mg/m3
>CaO
>Because of vigorous reaction of quicklime with water, quicklime causes severe irritation when inhaled or placed in contact with moist skin or eyes. Inhalation may cause coughing, sneezing, labored breathing. It may then evolve into burns with perforation of the nasal septum, abdominal pain, nausea and vomiting. Although quicklime is not considered a fire hazard, its reaction with water can release enough heat to ignite combustible materials

it's like all of our bones would just burst into flame if we added water
>but you don't have any phosphorous to make this reaction
egg whites have small amounts of phosphorus, but yolks have nearly 20 times the phosphorous egg whites have.
if there is a god damned bit of egg in here I could accidentally start a fire or something, just by letting the salt get too wet.