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 […]
I have it on good authority that pizza is made from Chris Evans kisses and God’s daydreams, but the American Chemical Society has another (slightly more credible) explanation.
The American Chemical Society’s web series Reactions (see previously) explains the delicious amounts of chemistry found in pizza during their latest episode. From the cooking of the tasty pizza dough to the bubbling melted cheese, there are plenty of chemical reactions that take place before the first slice even hits your mouth. Whether it’s a […]
This week, Slate is hiring an account executive for Slate Audio, while Washington Post Express is seeking a managing editor. American Chemical Society needs an art director, and FierceMarkets is on the hunt for an editor-in-chief. Get...Show More Summary
A recent episode of The American Chemical Society series Reactions (see previously) explains why toothpaste makes orange juice taste terrible. It all has to do with sodium lauryl sulfate and the way our tongues process taste. It’s happened to many of us: Half asleep in the morning, you finish brushing your teeth and reach for your daily glass of […]
From the American Chemical Society: 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. […]
The phrase "skunked beer" is no misnomer: As the American Chemical Society tells us, the molecule that gives skunky beer its stankitudinous flavor is almost identical to the one found in skunk spray. But how does it get in your beer? And how on earth do you keep it out? Read more...
The American Chemical Society’s web series Reactions (see previously) explains why beers become skunked and how we can go about stopping it on their latest episode. 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 […]
The American Chemical Society Society’s web series Reactions (see previously) explains the chemical processes through which leaves change color in a recent episode. A recently published chart by Compound Interest also shows the different compounds that give autumn leaves their color.
From the American Chemical Society: The iPhone 6 is almost here and the pre-orders are piling up. But what do you really know about the insides of the iPhone 6, or any smartphone for that matter? We’ve found the chemical elements lurking inside a smartphone with help from our friends at the Compound Interest blog. […]
The American Chemical Society’s web series Reactions (see previously) explains the chemistry that goes into building the iPhone 6 (see previously) and making it work in a recent episode. The iPhone 6 is almost here and the preorders are piling up. But what do you really know about the insides of the iPhone 6, or any smartphone for […]
Ever wonder what that mini monolithic-shaped computer you carry around in your pocket is made of? Hot on the tail of Apple’s iPhone 6 announcement, the American Chemical Society has produced a video titled “What’s in your iPhone?” that delves into some of the chemical elements used to make smartphones. Check it […]