Temperature vs. Nutrients


#1

Assume water source is stove-melted snow. Ambient air is below freezing. Water is immediately mixed with Soylent Powder and consumed. How hot can the water get (boiling?) before nutrient damage occurs in this scenario?


#2

Hopefully at least 98.6°F I guess :slight_smile:


#3

Is this gonna be on the final exam?


#4

And at what altitude?


#5

Pop quiz, hotshot. .


#6

For both sea level and 15,000’ AMSL.


#7

It would depend on the nutrient in question. They denature at different temps. That’s why Coffeest has no vitamin A and C.


#8

The nutrients in question are the ones in 1.6.


#9

Each of the 26 micronutrients in 1.6 will denature at a different temperature.


#10

There’s a bomb on a bus, if the bus goes 50 bomb is armed, drops below 50 bomb blows up, what do you do - WHAT DO YOU DO?


#11

Wait for the next bus?


#12

Actually this apparently isn’t the case. Apparently it stems from the use of cocoa: https://www.reddit.com/r/soylent/comments/5e10tj/has_coffiest_been_reformulated_since_they_found/da8wp64/


#13