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Why Is Snake Venom So Deadly?

Why Is Snake Venom So Deadly?

Season 3 Episode 19
3:48
What's The Best Way To Whiten Teeth?

What's The Best Way To Whiten Teeth?

Season 3 Episode 20
3:59
How Can You Make Flowers Last Longer?

How Can You Make Flowers Last Longer?

Season 3 Episode 21
3:09
Does Homeopathy Work?

Does Homeopathy Work?

Season 3 Episode 22
4:44
Why Do Onions Make You Cry?

Why Do Onions Make You Cry?

Season 3 Episode 24
2:18
Elephant Toothpaste

Elephant Toothpaste

Season 3 Episode 25
3:00
How Do Sparklers Work?

How Do Sparklers Work?

Season 3 Episode 27
2:23
Is Fluoride in Drinking Water Safe?

Is Fluoride in Drinking Water Safe?

Season 3 Episode 28
3:14
How Does Fluorescence Work?

How Does Fluorescence Work?

Season 3 Episode 29
3:23
How To Make a Fluorescent Flower

How To Make a Fluorescent Flower

Season 3 Episode 30
1:41
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Reactions

What Makes Coffee So Good?

Season 3 Episode 18

This week Reactions uncovers the chemistry in your morning cup of coffee. There's an incredible amount of science that goes into your beans, dark or light roasts and the entire brewing process.

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Season
Why are Mosquitos So Obsessed with Me?
9:13
Mosquitos really do prefer some people over others, and this Reactions ep explains why!
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.
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