Chemistry For Your Life

#085 Rebroadcast

Well here in Texas, we just suffered through an intense freeze. And many a plant became a casualty of the cold, but why? What's going on at the molecular level that causes freezing …

#180

Depending on where you live, you may use Fahrenheit or Celsius to measure temperature, but how did these measurements come about, why are they different, and seriously, who is Kelvin?

Reference…

Bonus Episode: Question and Response 52

In this month's bonus episode, Melissa and Jam respond to your comments and questions about metals, kombucha, learning styles, condiments, and more!

Reference…

#179

Over the past few years infrared thermometers have started being EVERYWHERE. So as we've cracked open the conversation on thermometers we've got to find out, how do infrared thermometers work? …

#074

This time of year, it's a common occurrence, something so common that we might not even wonder about it anymore. But really, why do we see our breath in the air when it's cold? We see steam fro…

#178

Thermometers tell us what temperature something is. But how do the thermometers know what the temperature is? Who tells the thermometers? Or rather, how do thermometers accurately gauge what th…

Bonus Episode: Question and Response 51

In this month's bonus episode, Melissa and Jam respond to your comments and questions about PFAS/forever chemicals, the periodic table, chemistry and engineer…

#177

Yogurt, sometimes known as thick milk. But what is it really? What happens at the molecular level, how does it become yogurt? And while we're at it, what is sour cream? Let's talk about these d…

#104 Rebroadcast

Seriously what the heck is cheese? It's a question we've all wondered, but most of us only ever know that it's from milk—but what else? How do we turn milk into cheese? What's going…

#176

We're in the portion of the year where cinnamon finds its way into many things we eat and drink: our pies, our tea, our coffee, our wassail, our candles, etc. But what is cinnamon really? What'…

Bonus Episode: Question and Response 50

In this month's bonus episode, Melissa and Jam respond to your comments and questions about mosquitos, kombucha, coated cookware, and more!

Thanks to our mo…

#175

MSG! The ingredient many of us reference but few of us know anything about. What is it? Why does it make things taste so good? What's in it? Is it bad for us? If not, why does everyone think it…

#016 Rebroadcast

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.

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#174

For many folks in the US, today is a day where we eat Turkey! And many times the factoid/rumor makes the rounds that eating turkey makes you sleepy... but does it? Let's get into it, and fair w…

Bonus Episode: Chemmunity Style

For this month's bonus episode we don't have questions, so we're recording an episode in the style of our secret supporter-only podcast. Check it out and enjoy an ext…

#173

What is freeze-drying? How can something be both frozen and dried? How does it differ from just freezing, or just drying? And is it just for astronauts? Let's get into it!

References from this …

#020 Rebroadcast

This week Melissa and Jam explore the chemistry of water and intermolecular forces. Why does it form into droplets? Why can you fill a glass of water just above the rim and it not s…

#172

What is freeze-drying? How can something be both frozen and dried? How does it differ from just freezing, or just drying? And is it just for astronauts? Let's get into it!

References from this …

Bonus Episode: Question and Response 49

In this month's bonus episode, Melissa and Jam respond to your comments and questions all about PFAS aka Forever Chemicals!

References

1. https://www.health.s…

#171

What ways do you like to learn? Have you ever thought that you're more of a visual learner? Or what about an auditory learner? Why do you think that? What if we told you that whatever way you p…