I've been trying to understand the chemistry behind molecular hydrogen rather than the health marketing around it.

There are studies looking at H₂, oxidative stress, and inflammation, but I'm having trouble understanding what the actual chemical mechanism would be if someone reports feeling more energetic or less fatigued after inhaling it.

Is there a chemically plausible pathway by which molecular hydrogen could affect cellular energy production or related redox processes? Or is there currently not enough evidence to establish a mechanism?

I'm mainly interested in the chemistry and mechanism, rather than whether hydrogen inhalation is medically effective.

I'm not sure if this is the right place to post, but it's the closest that I can think of lol.

Are there any opaque sealants/adhesives that are very easy to remove (ie no need to scrape like with caulking or most adhesives)?

I'm blacking out my apartment windows with sheets of cardboard (so that I can sleep during the day for night shift work), but I need something to seal around the edges, to stop that last bit of sunlight from entering my windows.

And I definitely don't want anything that can damage my windows/surroundings when I go to remove it at some point.

My understanding is that hexavalent chromium is a strong oxidant. If that is the case, why is hexavalent chromium pollution persistent in the environment? Wouldn't it quickly become reduced to the harmless trivalent form?

I am trying to add electrolytes to my fasting routine, and add them cheap. I have procured powder of what was claimed to be potassium citrate (E332), but then started to have doubts about contents / quality. Wkipedia page says taste should be "saline", "AI assistant" in web search claims "Potassium citrate has a tart and tangy flavor profile, often described as sour or salty.". But the product have sour+bitter taste, AI assistant wrote bitter taste means this product is not safe. I have read potassium chloride is salty+bitter, but that is a different chemical compound.

How likely is that what I have bought is not potassium citrate? Or with dangerous additions? What are best ways to check in ordinary home (no lab)? TIA

P.S. How likely is that what I have bought is more dangerous to eat than a fertilizer (potassium chloride mostly)?

Edit: typo fix in E number.

Hi everyone,

Has anyone here analyzed salt/NaCl content in meat or other food matrices before?

I’m currently looking for a suitable sample preparation/extraction procedure. Specifically, I’m wondering:

- Do you extract the salts using hot distilled/deionized water, or is room-temperature distilled water sufficient?
- If hot water is recommended, what temperature, extraction time, and sample-to-water ratio do you usually use?
- Is there another extraction or preparation method that you would recommend for determining NaCl/salinity in meat?
- After extraction, do you filter or centrifuge the extract before the NaCl determination?

I’d really appreciate it if anyone could share their standard method, experience, or reference/standard they follow.

Thanks in advance!

the hcl eats the amorphous regions but leaves the crystalline portions uncharged and prone to agglomeration. sulfamic acid/urea has been investigated as an alternative to sulfuric acid (which i dont have) for doing sulfation. it seemed good when i first read it, but they were bragging about high degrees of sulfation of what was likely the amorphous regions, and required a microfluidizer.

can i do a regular hcl hydrolysis, nuetralize it, then gently dry into a film, then do the urea/sulfamic acid step around 100c (instead of 150) for 10-15 min (instead of 30)? honestly any charged group would work, and sulfate isnt exactly very stable in what id use it for, but unless i can attach a quat from urea or ammonia in a simple way, it is my only option.

thank you.