Skip to main content

Up Next

Why is Pizza So Good?

Why is Pizza So Good?

Season 1 Episode 30
3:17
Why Do Things Taste Sweet?

Why Do Things Taste Sweet?

Season 1 Episode 31
2:41
We Are Made of "Star Stuff"

We Are Made of "Star Stuff"

Season 1 Episode 33
4:16
The Chemistry of Cats

The Chemistry of Cats

Season 1 Episode 34
3:14
What Happens When You Eat Too Much?

What Happens When You Eat Too Much?

Season 1 Episode 35
2:32
How Much Water Can Kill You?

How Much Water Can Kill You?

Season 1 Episode 36
4:34
Baking Soda Life Hacks (CLH Vol. 4)

Baking Soda Life Hacks (CLH Vol. 4)

Season 1 Episode 37
2:41
Do Carrots Help You See Better?

Do Carrots Help You See Better?

Season 1 Episode 38
2:32
How is Champagne Made?

How is Champagne Made?

Season 1 Episode 39
2:58
Back to Show
Reactions

Why Does Beer Get Skunked?

Season 1 Episode 28

There’s nothing worse than reaching for a cold beer, taking that first sip and realizing your beer’s been skunked. Reactions explains why beers get skunky, and what you can do to keep your brews from going bad. Quick answer: it's all about light. Keep your beer in the dark, you won't have to worry about skunking.

Support Provided By
Season
The Bioconcrete Revolution (maybe)
8:21
Reducing the carbon footprint of concrete and cement by relying on biology.
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.
Active loading indicator