Reactions

Since ancient times, scientists have tried to peak inside the living body. Chemist George de Hevesy’s work in this area transformed medicine. His discovery of radioactive tracers earned him a Nobel Prize. He also foiled the Nazis along the way.

Winter weather can mean treacherous driving across much of the country. Road crews spread rock salt all over the highways and byways, but why? This week, Reactions breaks down the chemistry that keeps the roads safe when bad weather hits.

More bottles of Champagne are popped during the holiday season than at any other time of the year. This week we take a look at what chemically separates a Champagne from just another white wine.

You heard it from your mom over and over again. "Eat your carrots, they'll help you see better!" So is it true? We teamed up with chemist Chad Jones, host of the Collapsed Wavefunction podcast, to crack the carrot case wide open. Check out Chad's podcast and blog here: http://www.thecollapsedwavefunction.com/.

You may have heard of deadly poisons like arsenic, cyanide and even the devilishly hard to detect polonium 210. But did you know even drinking water could kill you? We had Deborah Blum, Ph.D., author of the totally awesome book “The Poisoners Handbook,” explain how H2O can be deadly in the right dose. Deb's book is definitely worth a read. Pick it up here: http://bit.ly/ACSPoisons The book was also made into a great series on PBS: http://bit.ly/PoisonTV.

There’s probably a box of it in your fridge or cupboard, and it has a million uses: baking soda. Reactions is back with volume four of its popular Chemistry Life Hacks series, with tips on how to de-skunk your dog, clean your kitchen and supercharge your washing machine. Check out the latest in the series that’s one-part MacGyver, one-part Mendeleev.

The season of giving is often also the season of over-indulging at the dinner table. As Thanksgiving approaches, Reactions takes a look down at our stomachs to find out what happens when you overeat. Put on your “eating pants” enjoy the video and don't forget to subscribe!

They are seemingly the most popular thing on the Internet, the subject of millions of videos and hundreds of memes: cats. Now we've got answers to some of the biggest kitty questions out there: Why does catnip make most cats go crazy? How does kitty litter clump? And what does it mean when your cat rubs against your leg? It all comes down to some key "meow-lecules".

Throughout the history of science, many major discoveries came accidentally. Sometimes they came from recognizing potential in an unexpected product or waste. Other times, discovery came out of pure desperation from a seemingly dead-end experiment. Here are some of those happy accidents that ended up changing the world.

As Carl Sagan famously said, “We are made of star stuff.” Whoa. It’s a mind-boggling thought, but what exactly did he mean? Nov. 9th is Sagan’s birthday. To celebrate, Reactions teamed up with the American Association of Chemistry Teachers (AACT) and best-selling author Sam Kean to explain the chemistry behind this iconic quote. Watch the video to find out how many of the elements that make up you (and everything else) were forged in the nuclear cores of stars billions of years ago. Join AACT here: http://www.teachchemistry.org. Get Sam’s book the Disappearing Spoon here: http://www.amazon.com/The-Disappearing-Spoon-Periodic-Elements/dp/0316051632.

It's a spooky question, but it doesn't have to be: what happens to your body when you die? Even after you depart, there's a lot of chemistry that still goes on inside you. We teamed up with mortician and author Caitlin Doughty (@thegooddeath) to demystify death and talk about what happens postmortem. Check out Caitlin's awesome new book "Smoke Gets in Your Eyes" here: http://bit.ly/Ootgdacs.

Ever wonder why your favorite sweets taste, well, sweet? Whether they’re made with sugar or artificial sweeteners, it all comes down to chemistry, and a very special shape known as the "sweetness triangle". Let Darcy Gentleman, who has a Ph.D. in chemistry and snappy dressing take you through the science of sweetness. Special thanks to Professor Matt Hartings of American University for his help with this episode.

Whether it’s a plain cheese, a deep-dish stacked with meats or a thin-crust veggie delight, there’s just something about pizza that makes it delicious. There’s a lot of chemistry that goes into everything from dough to sauce to toppings to, of course, cheese. There’s also a very specific chemical reaction at work on every single slice, no matter what toppings you choose. It's called the Maillard Reaction, and it's what causes the browning of the dough and toppings, as well as the release of some delicious compounds.

It’s happened to many of us: Half asleep in the morning, you finish brushing your teeth and reach for your daily glass of orange juice. After taking a big swig, you spit it back out, making a face like you’ve just chewed on a lemon. Turns out, a specific chemical in your toothpaste is responsible for that nasty taste. This week, Reactions explains why toothpaste and orange juice don’t mix.

There’s nothing worse than reaching for a cold beer, taking that first sip and realizing your beer’s been skunked. Skunking is a chemical reaction that causes an awful, bitter taste. This week, Reactions explains why beers get skunky, and what you can do to keep your brews from going bad. Quick answer: it's all about light. Keep your beer in the dark, you won't have to worry about skunking.