Skip to main content

Up Next

The Chemistry of Red Heads

The Chemistry of Red Heads

Season 4 Episode 6
2:40
What's the Best Way to Cook Pasta?

What's the Best Way to Cook Pasta?

Season 4 Episode 7
4:23
How Do We Tell Temperature?

How Do We Tell Temperature?

Season 4 Episode 8
4:49
What is Bicycle Day?

What is Bicycle Day?

Season 4 Episode 9
4:32
What Do Electrolytes Actually Do?

What Do Electrolytes Actually Do?

Season 4 Episode 11
2:26
How Is Whiskey Made?

How Is Whiskey Made?

Season 4 Episode 12
4:01
The Leidenfrost Effect

The Leidenfrost Effect

Season 4 Episode 13
4:01
Chemistry Life Hacks: Food Edition

Chemistry Life Hacks: Food Edition

Season 4 Episode 15
4:55
How Do Anti-Wrinkle Creams Work?

How Do Anti-Wrinkle Creams Work?

Season 4 Episode 16
4:33
Why is Olive Oil Awesome?

Why is Olive Oil Awesome?

Season 4 Episode 17
4:34
Back to Show
Reactions

Vertical Farming

Season 4 Episode 5

This week Reactions is checking out the chemistry that makes vertical farms possible. As humans learned to farm, we arranged plants outside in horizontal fields, but we can now stack those fields vertically. Moving plants indoors has many benefits, but the choice of lighting can make or break the cost of a vertical farm and affect how long it might take for urban agriculture to blossom.

Only Available with Passport Starting
Support Provided By
Season
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.
Is DNA the Future of Data Storage?
18:01
There are a few obstacles to overcome before we get there.
Why Does Salt Change the Taste of Everything?
13:15
Come along on George’s epic journey into the wilds of salt science!
How Roundup Kills Weeds (And How Weeds are Fighting Back)
9:41
Weeds are building a defense against today's herbicides.
Carbon Structures from Pencils to Jetpacks
17:15
We explore how far carbon structures are from revolutionizing the world.
Active loading indicator