Why Be a Hacker?
Hacking has shown up in kitchens as chefs use liquid nitrogen as the cooling agent to make perfect ice cream or when they hack food to make tomato fries with potato sauce as the ketchup or just need to make something they don't have the right equipment for...
Chemists have been hacking elements and compounds for centuries. By nature molecules are finicky when it comes to how they behave in different environments (hot weather, cold weather, on mountains, or deep beneath the ocean), so chemists need to deeply understand the properties of the chemicals they have, so they can try to hack together the one they need. Nowhere is this more evident than in the invention of new pharmaceuticals, where hundreds of plants in a region are studied for their chemical properties from roots to fruits, and extracted and combined with others to make new medicines. Then they try again and again, sometimes for years, to get the combinations right and make it do what they want it to do.