Here's what looks like a weird publishing decision: the American Chemical Society seems to have blocked search engines for its publications. Try it: type "JACS" into Google, and you'll no longer get the journal's page showing up in the search results. Show More Summary
A recent episode of the American Chemical Society series Reactions excellently explains the three ways (occlusive, humectant, emollient) by which moisturizers work to effectively repair dry skin. Occlusives are the old school moisturizers and they work in the simplest way possible. They form a barrier over the skin that water can’t penetrate, stopping evaporation and […]
From the American Chemical Society: With temperatures falling along with snow, we’re smack in the middle of winter. While you wait out the winter months, we’ve got advice on keeping your windshield fog-free, getting unstuck from the snow and even how to make your own hand warmer. Show More Summary
Reactions by the American Chemical Society has a video detailing a series of life hacks–and the chemistry behind them–designed to help alleviate certain winter-related problems, from dry skin to getting a car stuck in the snow.
A recent episode of the American Chemical Society series Reactions explains the chemistry behind how salt melts ice. The episode also explains the limitations of salt, alternatives like sand and other chemicals, and also the environmental downsides of using salt.
From the American Chemical Society: 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. [Reactions] The post The Chemistry of Champagne [Science Video] appeared first on Geeks are Sexy Technology News.
Just in time for New Year's, The American Chemical Society has a great video about the science that makes your bubbly so...bubbly.Technically, champagne is only champagne if it's made from grapes from Champagne (France). But sparkling wine in general gets its oomph by way of a second fermentation. Show More Summary
From the American Chemical Society: 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. Show More Summary
Chemist Chad Jones of The Collapsed Wavefunction podcast appeared in a recent episode of the American Chemical Society series Reactions to answer the question “Do Carrots Make You See Better?” In the episode, Jones explains the World War II origins of the myth that eating a lot of carrots improves eyesight as well as the chemistry of […]
Apache, Dow Chemical and Marathon Oil are among the members of the American Chemical Society’s Green Chemistry Institute’s newly formed roundtable to identify opportunities for the oil and gas industry to use green chemistry and engineering in hydraulic fracturing. The ACS GCI Hydraulic Fracturing Roundtable is open to new members; to be considered a founding […]
The American Chemical Society has collected lots of experiments you can use to help your holidays merrier.
Sure, the physical size and stretchiness of your stomach has a lot to do with why you probably feel like a turkey-filled Macy's Day balloon right now. But the American Chemical Society's Reactions series wants you to know that a lot of it also has to do with chemicals—and not just the oft-demonized tryptophan, either. Unbutton your pants and join us for some science!
Another from the American Chemical Society’s informative videos, this one is perfectly timed for those of us who celebrate Thanksgiving…
A recent episode of The American Chemical Society series Reactions explains the chemistry behind what goes on in our stomachs after we eat too much. Just in time for all of the Thanksgiving feasts that will be consumed this week. The season of giving is often also the season of over-indulging at the dinner table. […]
The American Chemical Society have produced several interesting videos about the chemistry of everything from caffeine to peeing in the ocean. Now they’ve listened to what the internet really wants to know about: cats.
Host Darcy Gentleman, Ph.D. shares a series of accidental chemical discoveries that changed the world in a recent episode of the American Chemical Society series Reactions. Some of the discoveries include a cheap purple dye, an artificial sweetener, and non-stick coatings. Show More Summary
A recent episode of The American Chemical Society series Reactions explains astronomer Carl Sagan’s famous quote “We are made of star stuff,” by explaining how the different elements on the periodic table are forged by stars, and how those elements came to form us. submitted via Laughing Squid Tips
Just in time for Halloween, it's time to talk about death. The American Chemical Society has a great video (above) on the chemical processes that distinguish the dead from the living. Cellular death is probably the grossest (but also the most interesting) part of the process: Without oxygen, your cells lose their steam. Show More Summary
From The American Chemical Society: “Fear is the expectation or the anticipation of possible harm… We know that the body is highly sensitive to the possibility of threat, so there are multiple pathways that bring that fear information into the brain,” explains Abigail Marsh, Ph.D., associate professor of psychology at Georgetown University. Marsh’s research focuses […]
The latest episode of the web series Reactions (previously) by the American Chemical Society explains the science of why sweet things taste sweet. The episode features chemist Darcy Gentleman, who explains how sweet molecules fit into taste receptors in our mouths. Gentleman also explains that the commonly used artificial sweetener aspartame is more closely related to meat […]