Reactions

You might have seen this wacky experiment in a chemistry class or on late-night TV. Dropping a mixture into some hydrogen peroxide produces a huge foamy flume. But what’s actually causing that big mess? Turns out it’s a great illustration of a key concept in chemistry: catalysts. In this week’s video, Reactions teams up with chemistry professor Matt Hartings, Ph.D., to explain the Elephant Toothpaste experiment (with the help of our awesome new high-speed camera).

Pond scum is usually just a nuisance, but it can become dangerous. Check out the chemistry behind these harmful algal blooms.

We're hitting the road in California. Check out our first stop at Carbon, a 3-D printing startup in Silicon Valley. Join us as we learn why Carbon believes it’s poised to kick off a new era of 3-D manufacturing.

We're hitting the road in California. Check out our first stop at Carbon, a 3-D printing startup in Silicon Valley. Join us as we learn why Carbon believes it’s poised to kick off a new era of 3-D manufacturing.

It’s a legendary piece of playground lore: If you swallow a piece of gum, it stays stuck in your stomach forever. So was your elementary-school buddy right? This week, Reactions looks at the mechanics and chemistry of digestion in order to settle the myth.

Photographer Ernie Button showed us that dried whiskey droplets are a captivating and unusual sight to behold, especially compared with the more familiar coffee ring. Speaking of Chemistry caught up with Ernie and the Princeton researchers who investigated whisky’s unique drying behavior to learn about the chemistry that controls it and how that information could help the paint and coatings industry.

The use of homeopathic remedies have gone on for nearly 200 years, but so has the progress of science. And that progress has shown us that the foundations of homeopathy are bunk. Watch to find out more!

After April showers, we get May flowers — just in time for Mother’s Day. Sadly, after a few days, that wonderful bouquet may start wilting. Thankfully, Reactions has picked out the best science-backed tips to maximize the freshness of your cut flowers.

Many people have turned to over-the-counter teeth-whitening treatments, while some have made a trip to the dentist. This week, Reactions looks at the chemistry of a brighter smile.

In this episode, Sophia Cai chats about the chemistry of your why natural hair color turns white, and how scientists may be able to slow that graying down.

We know poisonous snakes are dangerous, but what exactly makes venom so powerful? Evolutionary biology tells us why venom is useful for snakes, but chemistry tells us how venom works. This week, Reactions sheds some light on the proteins in venom, as well as its potential medical uses.

It’s one of the most popular beverages in the world, and many of us rely on it to stay awake every day. But not every cup of coffee is created equal. From the bean to the brew, science can help you get the perfect cup. This week, Reactions goes on a quest for better coffee through chemistry. Special thanks to William Sefton and Cait Lowry at The Coffee Bar - http://www.thecoffeebardc.com/.

You use it everyday, hopefully twice, but do you know how toothpaste works? In another installment of our Reactions Q and A series, we talk about what gets your chompers clean. Plus, many of you have asked what we look like, and what we do around here, so we answer that question too! Thanks for subscribing and keep the questions coming in the comments.

Reactions viewer Peter Sterckx asked us, "Why do metal things corrode?" Great question. It's number two in our Reactions Q and A series. And did you know that metals actually PREFER to be rusted? Believe it. And while you're believing it, be sure to leave your questions in the comments and we will try to get to them all!

Why do wasps become more aggressive after you kill one of the hive members? The answer is the same reason why you should be wary of bees that smell like bananas. This week, Reactions answers viewers’ chemistry questions like these with some short and sweet chemistry.