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Why is Olive Oil Awesome?

Why is Olive Oil Awesome?

Season 4 Episode 17
4:34
Why is the Statue of Liberty Green?

Why is the Statue of Liberty Green?

Season 4 Episode 18
3:45
Dragon's Blood Could Save Your Life

Dragon's Blood Could Save Your Life

Season 4 Episode 19
3:58
Frying Your Way to Better Chicken

Frying Your Way to Better Chicken

Season 4 Episode 20
4:55
7 Wine Facts & Myths

7 Wine Facts & Myths

Season 4 Episode 21
7:36
The Smell of Durian Explained

The Smell of Durian Explained

Season 4 Episode 23
5:21
What Makes Rubber Rubbery?

What Makes Rubber Rubbery?

Season 4 Episode 25
4:26
What Makes Smartphones Explode?

What Makes Smartphones Explode?

Season 4 Episode 26
3:13
The Delicious Chemistry of Sushi

The Delicious Chemistry of Sushi

Season 4 Episode 27
5:43
Better Pancakes Through Chemistry

Better Pancakes Through Chemistry

Season 4 Episode 28
4:38
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How Do Anti-Wrinkle Creams Work?

Season 4 Episode 16

Skin can stay firm and stretchy thanks to protein fibers called collagen and elastin in the tissue beneath the surface. But environmental factors like smoking or ultraviolet rays from the sun can produce free radicals that damage skin cells’ ability to make more of these supports. Anti-wrinkle products claim they keep the skin surface fresh and rejuvenate these cells, but is it legit?

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The End of Haber Bosch
13:50
Discover the single most important chemical reaction on Earth, and why we need to kill it.
What is Amorphous Ice?
9:38
This week Reactions dives into something truly out-of-this-world: amorphous ice.
Lab-grown, Plant-based, Real – What Is The Chemistry Of Meat
15:51
Are we about to re-define meat? If so, what is meat?!
But HOW Does Carbon Dioxide Trap Heat?
11:48
How do carbon dioxide molecules trap heat in our atmosphere?
EU’s Ban On Tattoo Ink: Breaking Down the Chemistry
10:37
Why has the European Union banned certain colors for tattoos?
Why Are Electric Vehicle Fires So Hard To Put Out?
12:29
Can we solve electric vehicle fires before we fully understand what’s happening?
How a Chemist Makes the Softest Bread You'll Ever Eat
15:58
Fluffy, delicious bread results when starch gelatinization and flour chemistry combine!
Why Calcium Hydroxide + Corn is Key to Understanding Western
12:35
Join George (and, occasionally, Andrew) as they chart corn’s epic chemical journey.
74,963 Kinds of Ice
10:46
We explore and learn anywhere between the 20 and 74,963 kinds of ice.
Time to Strike Antifreeze Off Your List of Usable Poisons
10:34
For years it was used in homicidal poisonings. We learn what made it so dangerous.
What Science Says About Brining Your Bird
12:40
We explore brining and whether or not it makes a different when cooking the turkey.
Some Sugar Free Gummy Bears Are Laxatives. No, Really.
15:23
We dive into the science to figure out how to make gummies without the side effects.
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