Chemistry For Your Life

#018

This week Melissa and Jam explore the chemistry of aluminum foil. Why doesn’t it feel hot when we take it out of the oven? How does it cool down so quickly? We harken back to a previous episode …

#017

This week Melissa and Jam explore some of the chemistry behind cooking. What happens when you sear a steak? What's going on when you toast toast? Why do so many foods turn golden-brown when coo…

#016

This week Melissa and Jam explore the chemistry of onion tears, the emotional reaction we all have, against our will, when cutting onions. Grab some tissues, this one's gonna burn.

References fr…

#015

This week Melissa and Jam explore a Halloween-themed topic, perfectly-timed for the fact that our episode air date happened to land on Halloween exactly! Can you change the color of fire using o…

This week Melissa and Jam explore the chemistry of artificial/alternative sweeteners. What are artificial sweeteners? How can something be sweet but not packed with calories? Are we cheating? Did we …

This week Melissa and Jam explore the chemistry of not being burned by the big, ominous, flaming ball of radioactive insanity that lights up our skies each day. Did you know that to some people, radi…

This week Melissa and Jam continue in the category of "sticky" things by exploring how geckos stick to walls. How do they do it? Is it magic? Is it like spider-man? Is it intermolecular forces?

Refer…

In this episode, Melissa and Jam explore the complex, but highly familiar and relatable concept of stickiness. It started as a lighthearted question from the end of "Why didn't Jam's pot ever boil?" …

Question and Response #02

We've received even more questions! Melissa and Jam take more listener questions regarding topics from across the first 9 episodes, attempting to clarify some things and div…

Baking powder? Baking soda? I mean they're both white powders with the word "baking" in it. How different could they be? Well, one can cause miniature kitchen volcanos and the other does what? Listen…

Remember that one time (in episode 6 "Why do we put lids on pots to boil water") when Jam had a situation where his big pot of water would never boil? And he (quite ironically) took a lot of heat for…

Melissa finally explains to Jam how microwaves work after making him wait for an entire week. What the heck is going on inside microwaves? How does it do it's thing and make our food tasty? Is it mag…

Melissa and Jam discuss the curious habit of putting a lid on a pot in order to boil water. Does it help? Does it speed things up? If so, why?

Find us on Instagram, Twitter, and Facebook @ChemForYour…

Question and Response #01

Melissa and Jam take listener questions regarding the topics from episodes 1 and 2, Soap and Specific Heat, attempting to clarify some things and dive a little bit deeper. T…

Continuing the conversation from last week's margarine episode, Melissa and Jam talk about some of the possible unexpected results of hydrogenation, including trans fats.

We also announce the winners…

Melissa and Jam discuss margarine and what the heck it is, and how it's different from butter, and if it is actually made in the "country" in a "crock" or not.

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Melissa and Jam discuss the difference of temperatures, aka specific heat.

Find us on Instagram, Twitter, and Facebook @ChemForYourLife.
Email us at [email protected]
And check out our chill,…

Today Melissa and Jam talk about the chemistry of soap, and how it does its magical work.

Find us on Instagram, Twitter, and Facebook @ChemForYourLife.
Email us at [email protected]
And check…

A podcast that helps you understand the fascinating chemistry hidden in your everyday life.

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