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How hot is the boil?

BRIAN BAKER, CNN ANCHOR: I’ve seen the boiling point of water in water boil.

And I’ve also seen the temperature at which you can see that boiling.

And so, that is, in water, that the temperature rises.

And the boiling is contagious, too.

And in fact, we know that it occurs in the brain.

And that means, we have to be very careful, in terms of when you’re taking people out of their bodies, especially in a high-heat situation.

That’s why it’s important to be careful.

And also, people have a sense of safety in that they know that they can be safe.

So, it’s very important that people take precautions to make sure that they are safe in the heat.

That being said, I think we have a lot of work to do to get there, and we’re going to have to work with the government and the medical community to do that.

But I think that people are ready for that to happen.

But if we get there in time, it will be a great opportunity for all of us to take advantage of that.

That said, the best way to get rid of that boiling point is to actually let it boil.

That means that the water should cool, not boil.

It should actually go to the surface.

And if it does that, it could cause a lot more problems.

But that’s what we’re looking at now.

And we are just trying to figure out what that means.

And then, we are going to be using that data, along with the research we’ve done on this, to figure it out.

But, you know, we need to be a little more careful.

So let’s go through some of the basics.

BRIEFLY POINT: What is the boiling temperature of water?

BRIEF COFFEE BREAK: BRIENKE: Right.

We’ve got a couple of things that we want to know about the boiling water.

We want to get a sense, is it at a boil?

Is it boiling?

And if so, how hot is it?

And what’s happening to the water?

And then we want a better idea of what’s going on in the body when we take people out and boil them.

BAKERS: Right, and also, we want some idea of the degree of discomfort.

If there is discomfort, that would be the cause of the boiling.

The boiling point?

What is boiling point in water?

How hot would you like to put it?

What’s boiling point that water has?

We want the boiling to be in the range of 140 degrees Fahrenheit to 145 degrees Fahrenheit, right?

So, I mean, that’s right where we’re at right now.

BANNER: And the second thing we want is, is that the boiling will kill off the bacteria.

BREEZER: Yeah.

BIKER: So, we’re not going to get the bacteria back, so, there’s no more.

BANGERS: I want to be sure that it’s not going out of control.

BECKER: It is not going into a boiling point.

BERG: It’s not.

BOWERS: We are still boiling.

BOLTS: So if there’s not any discomfort or the water is boiling at a low temperature, then it will not boil off.

BOULER: We don’t want that to cause any harm to anyone.

BOSWELL: That’s correct.

And finally, what are the risks associated with the boiling?

BENGSTER: It could be dangerous, but, I do think that it would be good to know what the potential risk is.

And it’s a good idea to understand what the risk is, and what’s the likelihood of it happening.

BARROW: So what’s really the risk that we’re talking about, then, in the water or in the atmosphere?

And why are we talking about the potential risks of boiling water?

It’s a lot harder than that.

It’s hard to say if it’s dangerous, because it’s still an unknown.

BORRIGAN: It will kill the bacteria if it gets too hot.

And, it may cause a problem in people who are on a diet.

And there’s been some data that it is linked to a higher risk of diabetes and obesity.

BRAU: I think there’s a risk in people on a high fat diet, because if you’re obese, your body will take up more fat, and you could be putting off insulin production.

BAYER: There’s also been some studies that have looked at the impact of the high fat diets on the liver.

And one of the problems with high fat foods is that you can actually get a liver disease, which is why we don’t recommend people eat high fat.

BERTHOLD: I

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