StarTalk Radio: "Things You Thought You Knew – Red Hot, Blue Hot"

Host: Neil deGrasse Tyson
Co-host: Chuck Nice
Air Date: February 10, 2026

Episode Overview

In this lively and comedic episode, Neil deGrasse Tyson joins co-host Chuck Nice to debunk some common misconceptions about molecules, color temperature, and what really happens when food “goes bad.” Blending science, relatable humor, and thoughtful explanations, they challenge how we think about everyday things—from drinking water, to setting up lights for a photo, to the mysterious shelf life of a Twinkie.

Key Discussion Points & Insights

1. How Small are Molecules?

[02:09–14:41]

• The Immensity of the Microscale:

  • Neil asks Chuck to contemplate the number of molecules in a glass of water versus all the cups of water in Earth’s oceans. The answer surprises: “There are more molecules of water in that cup than there are cups of water in all the world's oceans.” (Neil deGrasse Tyson, 06:11)
  • This leads to the realization that, over time, you inevitably drink molecules passed through countless people and animals throughout history, including notable figures:
    “Every glass of water you drink contains molecules that passed through the kidneys of Abe Lincoln, of Genghis Khan, Joan of Arc. Pick your favorite historical character.” (Neil deGrasse Tyson, 07:41)
  • The same concept applies to the air:
    “There are more molecules, air molecules, in a breath of air you take, than there are breaths of air in all of the Earth's atmosphere.” (Neil deGrasse Tyson, 08:11)

• Avogadro’s Number & Perspective:

  • They discuss Avogadro’s Number (6.022 × 10²³) to represent the staggering number of molecules in a mole of substance.
    “It’s 100 times bigger than the number of stars in the observable universe.” (Neil deGrasse Tyson, 14:20)

• Notable Moments:

  • Chuck’s comic discomfort:
    "You've made it so I am never again going to drink water." (Chuck Nice, 07:45)
  • On the challenges of understanding extremes:
    “This is a problem when you are dealing with extremes... our own physiology's ability to come to terms with things that fall far outside of our life experience.” (Neil deGrasse Tyson, 14:41)

2. Red Hot vs. Blue Hot: The Science of Color Temperature

[17:32–29:16]

• Physics of Thermal Radiation:

  • Neil explains how objects emit light at different temperatures, progressing from infrared (invisible) to red-hot (coolest visible heat), white-hot (hotter), and finally blue-hot (hottest).
  • “A red hot object is the coolest of all hots... hot things are blue. Medium temperature things are white. Cooler things that are still glowing are red.” (Neil deGrasse Tyson, 20:45 & 19:29)
  • Chuck’s realization:
    “Damn. Sorry, red. Dad.” (Chuck Nice, 20:54)

• Artistic Interpretation & the Temperature Paradox:

  • The artistic and photographic communities label blue lighting as "cool" and red as "warm," which annoys Neil since, in physics, it's the reverse.
  • “If you're gonna be numerical about whether something is warm or cool, do you have permission to leave the artists behind?” (Neil deGrasse Tyson, 23:17)
  • “Increase the color temperature of the lamp so that the scene it's illuminating is cooler.” (Neil deGrasse Tyson, 23:52)
  • The Sun, commonly thought of as yellow, is technically white at about 5,600K:
    “The sun is freaking white.” (Neil deGrasse Tyson, 24:14)

• Everyday Examples:

  • Electric stoves, arc lamps in printing, and even water coolers reinforce these color associations in society—even if they're technically wrong.

• Memorable Humor:

  • Neil on drinking water from color-coded spigots:
    “I can't tell you how much of my life I've wasted staring at twin spigots on a water cooler, figuring out which one is the cold water.” (Neil deGrasse Tyson, 28:23)
  • Chuck on updating language:
    “I'm changing red hot to white hot from now on... Blue hot is my newest thing. I'm going blue hot all the time.” (Chuck Nice, 25:34 & 25:50)

3. When Food Goes Bad: Microbes, Chemistry, and the Quantum

[31:16–45:19]

• Biological Spoilage:

  • Normal food spoilage involves microbes (bacteria, mold) multiplying as food ages and is exposed to warmth.
  • Smell evolutionarily saves us:
    “If you enjoyed the smell of rotting food, that is a genetic branch that's headed for extinction.” (Neil deGrasse Tyson, 34:09)
  • “There's bacteria on the food all the time. It's just a matter of how much is there.” (Neil deGrasse Tyson, 32:25)

• Role of Temperature:

  • Biological and chemical processes accelerate as temperature rises—about doubling in rate for every 10°C—explaining why refrigeration dramatically prolongs shelf life.
    “Chemical and biological processes double their rate every 10 degrees Celsius.” (Neil deGrasse Tyson, 35:29)
  • Pasteurization and ultra-pasteurization explained by microbe elimination levels.

• Ultimate Food Preservation & The Quantum Twist:

  • Remove all microbes, vacuum-seal, and chemically sterilize for near-perfect preservation—a necessity on long-duration space missions.
  • But even then, food degrades—due to quantum tunneling, which eventually breaks down chemical bonds in proteins, changing texture even in perfect isolation:
    “Given enough time, quantum physics degrades the texture of the food. So your meat will still be meat in five years, but you’ll start noticing, 'It's not real meaty.'” (Neil deGrasse Tyson, 39:42)
  • Crystals (like salt and sugar) represent stable low-energy states:
    “Crystals have the lowest energy of that molecule. So it’s just weird, knowing physics and chemistry, to see this [cult-like fascination with crystals] unfold.” (Neil deGrasse Tyson, 42:21)

• Notable Humor:

  • Chuck on depression-era food wisdom:
    “Mom, this thing is moving... ‘That ain’t nothing but a little mold.’” (Chuck Nice, 31:41)
  • Neil on salt:
    “When you go to buy salt, are you checking the freshness date on the salt?” (Neil deGrasse Tyson, 42:41)

• Fun Fact:

  • Tabasco doubled its sales by simply making the bottle’s opening bigger! (44:09)

Notable Quotes & Memorable Moments

• On drinking history:
  “Every glass of water you drink contains molecules that passed through the kidneys of Abe Lincoln, of Genghis Khan, Joan of Arc.” (Neil deGrasse Tyson, 07:41)
• On numbers beyond imagination:
  “It's 100 times bigger than the number of stars in the observable universe.” —on Avogadro's number (Neil deGrasse Tyson, 14:20)
• On red-hot vs. blue-hot:
  “A red hot object is the coolest of all hots…hot things are blue.” (Neil deGrasse Tyson, 20:45, 19:29)
• On scent and survival:
  “If you enjoyed the smell of rotting food, that is a genetic branch that's headed for extinction.” (Neil deGrasse Tyson, 34:09)

Key Timestamps

| Segment | Timestamps | |------------------------------------------------------|---------------| | Molecules & Shared Atoms in Water/Air | 02:09–14:41 | | Avogadro’s Number & Scale of Microworld | 12:37–14:41 | | Color Temperature: Red Hot, White Hot, Blue Hot | 17:32–29:16 | | Artistic vs. Scientific Use of Color in Photography | 21:17–29:16 | | Microbial Food Spoilage | 31:16–36:56 | | Chemical & Quantum Food Decomposition | 37:45–41:56 | | Crystal Stability & "Forever" Foods | 42:00–43:48 | | Tabasco Sauce Fun Fact | 44:02–44:22 |

Episode Tone

The episode is full of humor, fast banter, and pop culture references, balanced by Neil’s characteristic clarity and insight. Chuck’s running jokes and reactions provide comic relief, making complex science approachable and memorable.

Final Thoughts

StarTalk's “Things You Thought You Knew – Red Hot, Blue Hot” combines science demystification and everyday wisdom with personality. Whether pondering microscopic molecules, debating color temperature lingo, or considering how to survive an apocalypse with shelf-stable food, Neil and Chuck skillfully bridge the gap between cosmic perspective and the familiar realities of daily life.

As always: Keep Looking Up!