Displaying episodes 31 - 60 of 171 in total
Batteries. The mysterious little cylinders that have powered our essentials and fun for decades. How in the world do they work? What's the chemistry that's going on inside, and how does it power our electronics? Let's find out.
In this month's bonus episode, Melissa and Jam respond to comments and questions about dyes, onions, soaps, candies, eggs, salt lamps, cheese, and more!
Seriously what the heck is cheese? It's a question we've all wondered, but most of us only ever know that it's from milk—but what else? How do we turn milk into cheese? What's going on at the chemical level? And why do cheeses taste different from each other? Let's find out.
What do roosters' combs and cows' eyeballs have that our skin needs? Let's add another chapter to the chemistry of skin care. Today we explore a special and unusual acid that has some surprising and unique abilities when used in skincare applications.
Well there's more to sunscreen than we thought. Like some super recent not so great info, about something called benzene. This is another example of the unfortunate dark side of chemistry. Check it out and make sure to check the list of safe sunscreens in the references below!
Here's another bonus episode dedicated to teaching a specific chemistry experiment you can do at home. This month, we see how to make the internet popular concoction called elephant's toothpaste.
Ok we all get it, they save our lives, and they aren't just a really good Radiohead song. But HOW? Most of us never even need to experience airbags, which is great. But for those of us who do, how do they do their very important job so perfectly and impressively? There's more to airbags than you'd expect, unless you're a chemist and already know this stuff in which case you might not be impressed and that's sad.
In this month's bonus episode, Melissa and Jam respond to comments and questions about bug bites, histamine, jellyfish, hair, coffee, and Harry Potter.
For episode 100, it's finally time for a TEST. Jam has been learning chemistry every week for 100 weeks, but what does he know? What does he remember? Let's put it to the test. Follow along with us and see how many questions you get right!
The ads are everywhere. Trying to convince us to buy something to prevent or undo the wrinkles and skin damage that comes with aging. But can those products really do anything for us? Is it even chemistry? Or is it all just a bunch of hooey? Let's find out.
Could histamine and antihistamines do more than just affect our allergies? Actually yes. Today we discuss new and recent research in the world of histamine, and believe us, there's some really cool stuff.
Here's another bonus episode dedicated to teaching a specific chemistry experiment you can do at home. This month, we see what happens when we crack Lifesaver mints in the dark. Trust us, it should raise your eyebrows.
Most of us know the feeling. But what are we actually experiencing when we experience allergies? How does being around plants and pollen make us all sniffly? Why does this beautiful season have such a dark side? Let's find out.
In this month's bonus episode, Melissa and Jam respond to comments and questions about color changing markers, electron energy level analogies, forensics, grass, chocolate, and more!
What's the chemistry of a jellyfish sting? Why do they feel so different from other stings? And what can we even do when we get stung? And what about the popular urine theory, does that help anything? Let's find out!
Venus flytraps: The plants that have fascinated and freaked many of us out since we were kids. How do they do what they do? Most plants just kinda sit there and soak up water and sunlight, but not Venus flytraps. How do they sense flies? How do they trap them? How do they eat them? Oh also, is it chemistry? Let's find out.
What is that iconic smell? The smell that screams spring and summer? The smell so distinct, and yet so mysterious. Why does freshly cut grass have that smell? Why is it so strong? Could it be chemistry?
Now it's time to dive into one of chocolate's biggest mysteries. Which, depending on where you live, has been something you've wondered for a long time, or you've never even known it was a mystery. Why is chocolate different in the United States? Is it on purpose? If so why? Is there a benefit? Is it because companies in the U.S. are cheapskates? Or is it because they're innovative? Let's find out!
Here's another bonus episode dedicated to teaching a specific chemistry experiment you can do at home. This month, we see what happens when we combine chocolate and gum. Yep, you read that right. And yes, it's a little gross.
You know how when you were a kid, you'd sometimes find some old, forgotten halloween chocolate? But the chocolate would look a little white, and if you risked eating it, it would taste weird? Well we're not ashamed to say we've experienced this even as adults, but this time we're taking a close look at this strange mystery. Why does it happen? How long does it take? Why does it affect both the look and the taste? Let's find out.
In this month's bonus episode, Melissa and Jam respond to comments and questions about leaves, labs you can do at home, electrophilic aromatic substitution reactions, pancakes, easter candy, and more!
Well you've probably never heard of chocolate, and you've almost certainly never eaten it. But if you had you might wonder, what the heck is this? How do they make it? And why does it taste so gosh darn good?
It's of the most puzzling (and heartbreaking) mysteries. Why does cilantro taste so good to some of us, but taste so bad to others of us? Is it in our heads? Or is there a chemical explanation for it? If so, what is it? And can it be fixed?
This question comes from a word-working listener of ours. Ebonized wood is a process that turns wood black... without burning it! But how? What's the chemistry behind it? Is it cool? Yes, yes it is cool.
Here's another bonus episode dedicated to teaching a specific chemistry experiment you can do at home. This month, we see what happens when we combine crayons, paper, and water.
Remember those markers that would *magically* change colors when you marked over them with the right marker? Well while it seems very magical, it's actually chemistry! What a surprise. So how does it work? What's going on at the molecular level? Is it still as cool as it seemed when we were kids? Yes.
In this month's bonus episode, Melissa and Jam respond to comments and questions about gunpowder, our wellbeing, food colors, hair colors, merch, and more!
Jams, jellies, preserves, marmalade. So many kinds of fruit spreads, but how are they made? How do they go from fruit to gooey spread? How are they delicious? What the chemistry here, and how has it been going on long before we understood it?
We all know that maple syrup is one of Canada's most popular gifts to the world, but what really is it? Why do maple trees (and other trees) even have sap? And is there any chance that there's cool surprising chemistry things going on in there? Well you'll have to listen to find out.
Well here in Texas, we just suffered through an intense freeze. And many a plant became a casualty of the cold, but why? What's going on at the molecular level that causes freezing temperatures to be bad for many plants? And is talking about this even chemistry? Let's find out.