Up Next
Back to Show
Reactions
Frying Your Way to Better Chicken
Season 4
Episode 20
Reactions is exploring the chemistry behind fried chicken today. We're looking at the science of heat transfer, hydrolysis, convection, polymerization and more! The deliciousness of fried chicken all comes down to that chemistry.
Sign up now for inspiring and thought-provoking media delivered straight to your inbox.
Support Provided By
7:26
We explore the sugar molecules in breast milk that make it so difficult to recreate.
8:12
We find out what it is and push its limits.
7:25
What’s the chemistry behind those smells, and why do they make us so happy?
4:45
The answer is yes! In this episode, we explore why.
6:10
Spoiler Alert! It's because of the ammonium nitrate.
8:34
Sam and George suffer for science to find the best cure.
4:00
Sam and George experiment with this tea to play with its spectacular colors.
3:54
We break down the Mars-like haze and how climate change is involved.
3:47
We explore why margaritas have such an effect on the body when making it.
12:31
We get into how this tiny molecule holds up so much of our modern world.
14:13
We break down what a battery is and how they’re actually all around us.
12:24
We talk about how this can affect us all the way down here on Earth.