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May 7th, 2016, 10:41 PM
#1
Your Ghost Host
Do you have that video? Everything I'm finding is showing the phosphoric acid reacting with milk proteins and has nothing to do with the chemical coloring. The phosphoric acid is what gives soda its "bite". Chemical colorings are typically non-reactive.
We are so much more complicated than our names.
*Team Night Sky*
Por favor, manténgase alejado de mi chocolate.
If you're not here to party, get out of the teacup.
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