Summary: Perfect for science teachers, parents and kids with big curiosities, Bytesize Science is an educational, entertaining podcast for young listeners from the American Chemical Society, the world’s largest scientific society. Available every Wednesday morning, it translates scientific discoveries from ACS’ 36 journals into intriguing stories for kids of all ages about science, medicine, energy, food and much more.
If you’re firing up the barbecue for a summer cookout, you don’t want to miss this week’s Reactions video. We’ve got chemistry knowledge that will impress your guests like, “why is red meat red?” You’ll also learn about the amazing Maillard Reaction that turns that red meat into delicious grilled brown. We also settle, once and for all, the age-old debate of gas vs. charcoal.
Whether it's rock, hip-hop, classical or deep house, everyone has a favorite kind of music. But why do we love to throw on the headphones and get lost in the beat? It turns out that chemistry plays a big role in your favorite tunes. Watch this week's Reactions episode, featuring a special appearance from BrainCraft's Vanessa Hill, to find out why.
It’s been around for decades and it’s probably in your diet soda – for a little while longer anyway. PepsiCo announced recently it was removing the artificial sweetener aspartame from its Diet Pepsi products in the U.S. starting in August. The company cited consumer concerns about the chemical’s safety. So this week, Reactions answers the question, “Is aspartame safe?”
With Caitlyn Jenner’s recent transition in the news, more attention is being paid to the transgender community. A big part of gender transition is hormone replacement therapy (HRT). This week, Reactions talks about the chemistry of HRT and what happens when the body undergoes major shifts in estrogen and testosterone — two very powerful hormones.
Dogs! Woof Woof! They're so nice and fun. Bark Bark! They’re our best four-legged friends, and they’re the stars of many an Internet video. No, not cats. A cat is never really your friend. This week on Reactions, we’re talking dogs. We investigate the chemistry behind Fido’s amazing sense of smell and why wet dogs stink. And have you ever noticed that dog food smells gross? There’s a reason for that.
Kitchen know-it-alls beware! We’re going to fact check all those health warnings you’ve grown up with. We all want to take care of ourselves, but some of these myths can actually get in the way of good healthy decisions. On that note, let’s shatter some food myths!
Kitchen know-it-alls beware! We’re going to fact check all those health warnings you’ve grown up with. We all want to take care of ourselves, but some of these myths can actually get in the way of good healthy decisions. On that note, let’s shatter some food myths! Myth #2 is one we've been wanting to put on ice for a while. (See what I did there). Some say using frozen vegetables means losing some nutritional value. But are those some that say right? Take a look, and check out the other food myth videos.
Kitchen know-it-alls beware! We’re going to fact check all those health warnings you’ve grown up with. We all want to take care of ourselves, but some of these myths can actually get in the way of good healthy decisions. On that note, let’s shatter some food myths! The first one is one we've heard a lot: microwaving your food zaps the nutritional value. Watch to find out why that's a lot of malarkey.
This week, Reactions takes on New York City’s bagel supremacy. Many agree that the Big Apple has the best bagels in the world, but many also disagree on why. Some say it’s the tap water, others say it’s the dough, and a few say it’s purely attitude. We dive into the chemistry of these tasty breakfast treats with the help of a top chef.
More than 25 million people rely on Adderall™ and other similar drugs to help treat narcolepsy, depression and attention deficit and hyperactivity disorder (ADHD). But how does amphetamine, the active ingredient in Adderall™, work? This week, Reactions explains how amphetamine helps you focus.
Whether they’re in a big bowl of guacamole or scooped on top of your salad, avocados enjoy a special place in our hearts and stomachs. On top of being tasty, avocados are a noted superfood with a number of fantastic health benefits. This week, Reactions has mashed up some fantastic avocado facts, as well as some cooking tips from the pros.
Science fans, assemble! The world’s top superhero team is back to save the world in “Avengers: Age of Ultron.” And these superheroes use some super science to help them keep the bad guys in check. This week, Reactions looks at the chemistry of the Avengers, including Tony Stark’s suit, Captain America’s shield and Black Widow’s super-fast healing. For more on Superhero science, check out Jim Kakalios' book, The Physics of Superheros: http://amzn.to/1dobcl4.
April 22, 2015 marks the 100th anniversary of the first large-scale use of chemical weapons in modern warfare. Some of the best minds in chemistry at that time, including a Nobel Prize winner, used their knowledge of science to build humanity’s new weapons of mass destruction. This week, we take a sobering look at the chemistry behind the modern world’s first chemical weapons. Check out all of Chemical and Engineering News’ fantastic coverage of the anniversary here: http://chemicalweapons.cenmag.org.
Ever run out of your go-to cleaning product and you’ve got a mess that you just can’t leave alone? Have no fear, chemistry is here. Our latest Chemistry Life Hacks video explains how to make your own glass cleaner, keep red wine from staining your carpet and why spit, yes spit, can also be a great cleaning product.
Since ancient Greek times, philosophers and scientists have tried to figure out what an atom looks like. For a couple thousand years, humans could only speculate on the structure and other properties of the smallest unit of matter. It wasn't until the 1980s that chemists could see individual atoms. Bestselling author Sam Kean takes us through the nearly 2,400-year quest to see the atom in a new episode of our "Legends of Chemistry" series.