The pedantic chemist in me can’t let me upvote this meme. It’s too forced. The “NaCHO” isn’t even the empirical formula.
Yeah, if you ignore the ratios, “NaCHO” represents every sodium salt of an organic compound containing only carbon, hydrogen, and oxygen. There are many of these compounds:
Sodium acetate? “NaCHO.”
Baking soda? “NaCHO.”
Bar soap? “NaCHO.”
The image says any cheese…
This is false.
There are two main categories of cheese, Acid and Rennet.
If the cheese is made with Rennet, it will melt, and sodium citrate will make it smooth and creamy.
If the cheese is made with acid, then it will never melt. It will burn first. Think Feta or similar.
The exception is very long aged cheeses. They don’t melt all that well, even though they’re made with Rennet.
Every Rennet cheese is aged, if only a few weeks, acid cheeses will spoil if aged.
