Chemistry For Your Life

#170 So is there any hope of destroying forever chemicals? Once we've made these super resilient molecules, can we finally figure out how to unmake them? And if so, how? Well the good news is yes, they can be destroyed, and the methods are fascinating. References from this Episode https://www.chemistryworld.com/news/how-to-put-an-end-to-forever-chemicals-and-annihilate-pfas-pollution/4016018.artic...

Bonus Episode: Question and Response 48 In this month's bonus episode, Melissa and Jam respond to comments and questions about shoes, freeze-drying, water filters, botox, and more! Thanks to our monthly supporters Ciara Linville J0HNTR0Y Jeannette Napoleon Cullyn R Erica Bee Elizabeth P Sarah Moar Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva Venus Rebholz Lyn Stubblefiel...

#169 Time for some action. This week on our "forever chemicals" aka PFAS series, get ready to talk about what we can do about PFAS. Can we get rid of them? Can we filter them? Destroy them? Once and for all? Let's find out. References from this Episode https://www.epa.gov/pfas/meaningful-and-achievable-steps-you-can-take-reduce-your-risk https://www.epa.gov/sciencematters/reducing-pfas-d...

#045 Rebroadcast The continuation of the unexpected cookware chemistry saga: cast iron. This week, Melissa and Jam discuss multiple aspects of cast iron chemistry. What is cast iron? Why do some people love it so much? How does it work? Is it better than other cookware? If you haven't listened to our two teflon "prequel" episodes, click here!   References from this episode Let's Settle T...

#168 Continuing our series on "forever chemicals" aka PFAS, we explore how we got into this situation. Where did PFAS come from? Why were they made? Were there any signs of PFAS being a problem early on? Let's investigate. References from this Episode https://www.chemistryworld.com/podcasts/ptfe/3005920.article?adredir=1 https://www.teflon.com/en/news-events/history https://www.ncbi.nlm....

Bonus Episode: Question and Response 47 In this month's bonus episode, Melissa and Jam respond to comments and questions about silicone, coffee, pizza stones, hotdogs, and more! Thanks to our monthly supporters Ciara Linville J0HNTR0Y Jeannette Napoleon Cullyn R Erica Bee Elizabeth P Sarah Moar Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva Venus Rebholz Lyn Stubblefield J...

#167 Have you heard of "forever" chemicals? Or PFAS, or PFOAS, or Teflon, or a bunch of other associated names and labels? Or have you ever used nonstick cookware, or a modern rain coat, or the countless other items that use PFAS today? Well if you couldn't tell by the questions, it's almost certain that you have interacted with PFAS in your life. What are they? Why are they everywhere?...

#041 Ok! So now that you know how teflon works (see last week's episode if you missed it), now it's time to discuss the equally important question: is it safe to use?? Are there any potential side-effects to using it? Can scratching teflon cause it to have an affect on our food, or even worse, on us? If there are potential dangers to teflon, is there any way to avoid them? Help! This week, Melissa...

#166 At some point, silicone snuck onto the scene and found its way into many of our kitchens. It seems kinda like rubber, kinda like plastic, but somehow different. But how? Is silicone better, worse, or just different? What's going on at the molecular level, and can that tell us why silicone started replacing many kitchen utensils? References from this Episode https://www.rsc.org/periodic-table/...

Bonus Episode: Question and Response 46 In this month's bonus episode, Melissa and Jam respond to comments and questions about rubber, cold brew coffee, crystals, greenhouse gases, and more. Thanks to our monthly supporters Ciara Linville J0HNTR0Y Jeannette Napoleon Cullyn R Erica Bee Elizabeth P Sarah Moar Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva Venus Rebholz Lyn S...

#165 Fiber. Dietary Fiber. Fiber optic internet. We all probably know that fiber is good for you, good for digestion etc. But why? Also what is fiber really? Why do some foods have it and others don't? Is it actually helpful for digestion? If so, why? Let's find out! References from this episode https://pubs.acs.org/doi/10.1021/jf101021s https://www.ncbi.nlm.nih.gov/books/NBK234933/#:~:text=Dietar...

#087 Rebroadcast Jams, jellies, preserves, marmalade. So many kinds of fruit spreads, but how are they made? How do they go from fruit to gooey spread? How are they delicious? What the chemistry here, and how has it been going on long before we understood it? References from this episode https://www.chemistryworld.com/podcasts/pectin/3005903.article https://www.nationalgeographic.com/culture/artic...

#164 Something some common and useful in our everyday lives, from gloves to toy balls, what even is rubber? What makes it rubber, and what makes it different and unique from other substances? Also, where does it come from? Let's find out. References from this episode https://www.chemistryworld.com/podcasts/rubber/3005929.article https://www.scientificamerican.com/article/stretch-it-how-does-temper...

Bonus Episode: Question and Response 45 This month we have a special bonus episode. To celebrate reaching 1,000,000 downloads, we hung out with a bunch of podcast listeners on YouTube Live and answered questions and had a blast. Check it out if you missed it! Thanks to our monthly supporters Ciara Linville J0HNTR0Y Jeannette Napoleon Cullyn R Erica Bee Elizabeth P Sarah Moar Rachel Reina Letila Ka...

#163 We've talked about mosquitos many times around here, why they bite us, how they find us, how to prevent them from biting us, etc. One thing that's struck us is that research about some of those big questions is ongoing and always evolving. And we just came across some super new research about why mosquitos bite some people more than others, you won't want to miss this! References from this ep...

#052 Rebroadcast This week, Melissa and Jam continue the topic of mosquitos (If you missed last week's, listen to it first). It's time to answer the age-old, every-summer question. Why do some people get bitten by mosquitos more than other people? Or maybe, does this really happen in the first place? If so why? What factors do mosquitos look for, compare, and choose by? Let's get to the bottom of...

Bonus Episode: Question and Response 44 In this month's bonus episode, Melissa and Jam respond to comments and questions about butter, popcorn, vinegar and baking soda, being a dad, and more! Thanks to our monthly supporters Ciara Linville J0HNTR0Y Jeannette Napoleon Cullyn R Erica Bee Elizabeth P Sarah Moar Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva Venus Rebholz Lyn...

#162 Here's another summer topic, if you live in a somewhat warmer climate area, you've undoubtedly notice that cars can get insanely hot during the summer. We live in Texas, and cars can get so hot that it's dangerous. What the heck is going on there? We all know this to be the case, but why exactly? Let's talk about it. References from this episode https://www.acs.org/climatescience/climatescien...

#026 Rebroadcast This week, Melissa and Jam discuss part of an often requested topic: carbonation. Does it have a taste? Like why does carbonated water taste different than flat water? And what is carbonation in the first place? Does it give you unusually long life? How is it so refreshing? We answer some of those questions. References from this episode The Taste of Carbonation - Jayaram Chandrash...

#161 Summer's here, blockbusters are coming out, people will be headed to the movies, and nothing goes better with a movie... than popcorn. At least that's how we feel around here. But what even is popcorn? Are the kernels just like regular corn? How do they pop to become popcorn? What even is the stuff we're eating? Can someone please tell me what's going on?? Let's dig in. References from this e...

Bonus Episode: Question and Response 43 In this month's bonus episode, Melissa and Jam respond to comments and questions about coffee in thermoses, yeast, intermolecular forces, plastic wrap, and more! Thanks to our monthly supporters Ciara Linville J0HNTR0Y Jeannette Napoleon Cullyn R Erica Bee Elizabeth P Sarah Moar Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva Venus Re...

#160 Recently we talked about how butter is made from cream, but how is whipped cream made from cream? What is whipping? How does whip cream get foamy and stay foamy? What's happening at the molecular level? Let's find out. References from this episode The development of structure in whipped cream https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1130&context=foodmicrostructure https://on...

#004 Rebroadcast This week Melissa and Jam talk about some of the possible unexpected results of hydrogenation, including trans fats.   Thanks to our monthly supporters Ciara Linville J0HNTR0Y Jeannette Napoleon Cullyn R Erica Bee Elizabeth P Sarah Moar Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva Venus Rebholz Lyn Stubblefield Jacob Taber Brian Kimball Emerson Woodhall...

#159 Can you spread it? Can you melt it? Can you bake with it? Can you cook things with it? You butter believe it! But what is butter? Or rather, whatter is butter? How do we turn cream into butter, and what is happening at the molecular level? Let's find out. References from this episode https://www.canr.msu.edu/news/they_did_what_to_your_milk https://www.compoundchem.com/2018/06/02/milk/ Biochem...

Bonus Episode: Question and Response 42 In this month's bonus episode, Melissa and Jam respond to comments and questions about freezing point depression, super-heated water, what salt does to yeast, video games, and more! Thanks to our monthly supporters Ciara Linville J0HNTR0Y Jeannette Napoleon Cullyn R Erica Bee Elizabeth P Sarah Moar Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips...