Food Science ← → Published February 21, 2016 Email a link to a friend (Opens in new window) Email Share on Facebook (Opens in new window) Facebook Share on Threads (Opens in new window) Threads Share on Bluesky (Opens in new window) Bluesky Share on Reddit (Opens in new window) Reddit Share on LinkedIn (Opens in new window) LinkedIn Share on Mastodon (Opens in new window) Mastodon Share on Tumblr (Opens in new window) Tumblr Share on Telegram (Opens in new window) Telegram Share on X (Opens in new window) X
![FoxTrot by Bill Amend - "Food Science" published February 21, 2016 - Jason: Yuck. They always put too much NaCl on the fries. Definitely a good pH level on this salad dressing. Lots of hydrogen ion activity. I hope they made the cobbler with [diagram] and not [diagram]. Hey, molecular gastronomy's a legit thing! Look it up! Eileen: You guys seem normal. Can i sit here?](https://foxtrot.com/wp-content/uploads/2019/05/ft160221-foxtrot-funny-comics-bill-amend-food-science-nacl-hydrogen-ion-activity-jason-fox-elileen-school-lunch-2048x960.jpg)
