Can you talk about the variability of biochar a- and how all biochar isn't equal, and if you say biochar, it's saying food, when food is meat, it's dairy, and it's fruit?

So the best analogy that I use when I'm talking to people about biochar is it's very similar to receiving a recipe and an ingredients for baking a cake.

Everyone would have the exact same ingredients.

They're following the directions exactly of the mixing time, the time it takes to bake at a certain temperature, but everyone's cake wouldn't taste the same.

There's just little nuances involved in the cooking process that results and magnifies itself in different tastes and different textures of the final cooked or baked product.

This is very similar and analogous to biochar.

Even though we have biochars that are created under the exact same conditions, there are other factors that go into the final product, just like in the baking analogy.

I think I'd look at it and say, "Hey, that's just a piece of carbon with some other materials in it." H- how is it cha- what's changing on it just sitting there? When it's oxidizing or other things are happening to it, just being exposed to the air, chemically, physically, w- what's different?