Roth
Pining for the Mountains
There's a definite taste difference when dabbing off of different surfaces, such as titanium, quartz, SiC, sapphire, and ruby.
My question is what exactly causes these taste differences?
I know the different surfaces all have different thermal properties, but are those thermal properties what cause the difference in taste? If so, what is the specific mechanism that causes the differences? Does it have to do with the microscopic texture/shape of the dab surface itself, ie nucleation points/etc?
Hoping someone can drop some knowledge on me. Been curious about the underpinnings of the mechanics of what's going on when we dab.
Thanks!
My question is what exactly causes these taste differences?
I know the different surfaces all have different thermal properties, but are those thermal properties what cause the difference in taste? If so, what is the specific mechanism that causes the differences? Does it have to do with the microscopic texture/shape of the dab surface itself, ie nucleation points/etc?
Hoping someone can drop some knowledge on me. Been curious about the underpinnings of the mechanics of what's going on when we dab.
Thanks!