NEBRASKA SCIENCE FESTIVAL ALL MONTH LONG AND ON FOUR FIRST NEWS. WE’RE SHOWING YOU THE BEHIND THE SCIENCE BEHIND THINGS. YOU MIGHT NOT THINK OF. SO I WENT BEHIND THE SCENES AT VOLCANIC PEPPERS IN BELLEVUE TO LEARN THE SCIENCE OF MAKING HOT SAUCE. CREATING MAGIC MOMENTS FOR PEOPLE THAT LOVE SPICY FOODS. YOU KNOW, THAT’S WHAT IT’S ALL ABOUT FOR US. SO THIS IS OUR. IT’S CALLED NUMBER FIVE. ZESTY ALEPPO SAUCE. HE’S GONNA MIX UP THE SAUCE AND TAKE A TEMPERATURE. SO OUR FIRST CRITICAL TEMPERATURE POINT IS BASICALLY 190. IT HAS TO GET UP TO A CERTAIN TEMPERATURE BE HELD AT THAT TEMPERATURE, AND THEN WE CAN FILL THE BOTTLES. SO IT’S IMPORTANT THAT YOU GET TO A CERTAIN TEMPERATURE TO, TO KILL ANY MICROORGANISMS THAT COULD BE EXISTING IN, IN THE INGREDIENTS. IS THAT THE RIGHT TEMPERATURE? YES. NOW WHAT HAPPENS THIS IS GOING TO RELEASE THE SAUCE INTO THE LINE. ONCE WE FILL IT, WE INVERT IT. AND THAT’S GOING TO KILL ANYTHING THAT MIGHT BE LIVING ON THE LID OR THE NECK OF THE BOTTLE. IN RECIPE DEVELOPMENT, ONE OF THE THINGS THAT IS VERY IMPORTANT ABOUT WHAT WE DO IS, UH, MEASURING EVERYTHING BY WEIGHT. SO IT GIVES US A LOT MORE ACCURACY SO THAT WE CAN THEN REPLICATE THE BATCHES CONSISTENTLY. SO THE PH, THE ACIDIFICATION OF THE INGREDIENTS IS ANOTHER CRITICAL POINT IN OUR PROCESS. AND THEN IT MOVES ON DOWN THE LINE AND AND APPLIES A LABEL. A LOT OF IT A DECENT AMOUNT OF IT IS SCIENCE. YOU WANT THE SCIENCE TO BE THERE, BUT THEN SOME OF IT IS ART PRACTICE. CASS MAKE SOME SMALL BATCHES, LEARN WHAT FOODS WORK TOGETHER AND KIND OF GO FROM THERE. IT WAS SO COOL TO SEE A LOCAL PLACE AND, YOU KNOW, SEE THEM MAKE ALL THE HOT SAUCE. A LOT OF SCIENCE THAT GOES INTO IT. MY NOSTRILS WERE CLEAR. THE SMELL LIKE, I AIN’T GOT NO ALLERGIES TODAY.