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The Truth About Peanut Allergies

The Truth About Peanut Allergies

Season 3 Episode 13
2:41
Why Are Synthetic Drugs So Dangerous?

Why Are Synthetic Drugs So Dangerous?

Season 3 Episode 14
3:32
Why Do Wasps Attack?

Why Do Wasps Attack?

Season 3 Episode 15
5:00
Why Does Metal Rust?

Why Does Metal Rust?

Season 3 Episode 16
1:54
What Makes Coffee So Good?

What Makes Coffee So Good?

Season 3 Episode 18
4:54
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
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Reactions

Why Does Food Make Your Mouth Water?

Season 3 Episode 12

Reactions takes a look at the science behind why food makes your mouth water. There's a lot of chemistry in that saliva of yours. In this episode, 2015 ACS Chemistry Champions contest winner Hadi Fares explains the chemical mechanisms behind dinnertime drooling.

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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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