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Which Of These Mushrooms Could Kill You?

This week Reactions is taking a look at the science and chemistry of why things taste sweet. Ever wonder why your favorite sweets taste, well, sweet? Whether they’re made ...

This week Reactions is taking a look at the science and chemistry of why things taste sweet. Ever wonder why ...

This week Reactions is taking a look at the science and chemistry of ...

Which Of These Mushrooms Could Kill You?

There are tens of thousands of mushroom species out there, and some of them could kill you. Today we’re going to test how well you can separate the perfectly safe from the perilously poisonous, and dive into the chemistry behind what makes seemingly identical species so different. Subscribe! bit.ly/ACSReactions Facebook! facebook.com/ACSReactions Twitter! twitter.com/ACSReactions Instagram! www.instagram.com/acsreactions/ Credits: Producer: Elaine Seward Writer: Samantha Jones, Ph.D. Scientific Consultants: Leila Duman, PhD Brianne ...

There are tens of thousands of mushroom species out there, and some of them could kill you. Today we’re going to test how well you can separate the perfectly safe from the perilously poisonous, and dive into the chemistry behind what makes seemingly identical ...

There are tens of thousands of mushroom species out there, and some of them could kill you. Today we’re going to test how well ...

Why Does Beer Get Skunked?

This week Reactions is taking a look at the science of why does beer get skunked? Skunking is a chemical reaction that causes an awful, bitter taste. There’s nothing worse than reaching for a cold beer, taking that first sip and realizing your beer’s been skunked. This week, 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, ...

This week Reactions is taking a look at the science of why does beer get skunked? Skunking is a chemical reaction that causes an awful, bitter taste. There’s nothing worse than reaching for a cold beer, taking that first sip and realizing your beer’...

This week Reactions is taking a look at the science of why does beer get skunked? Skunking is a chemical reaction that causes an awful, ...

Why Is Pizza So Good?

This week Reactions is talking about the science of pizza. Delicious chemistry! Whether it’s a plain cheese, a deep-dish stacked with meats or a thin-crust veggie delight, there’s just something about pizza that makes it delicious. There’s a lot of chemistry that goes into everything from dough to sauce to toppings to, of course, cheese. There’s also a very specific chemical reaction at work on every single slice, no matter what toppings you choose. It's called ...

This week Reactions is talking about the science of pizza. Delicious chemistry! Whether it’s a plain cheese, a deep-dish stacked with meats or a thin-crust veggie delight, there’s just something about pizza that makes it delicious. There’s a lot of chemistry that ...

This week Reactions is talking about the science of pizza. Delicious chemistry! Whether it’s a plain cheese, a deep-dish stacked with meats or a ...

Why Do Things Taste Sweet?

This week Reactions is taking a look at the science and chemistry of why things taste sweet. Ever wonder why your favorite sweets taste, well, sweet? Whether they’re made with sugar or artificial sweeteners, it all comes down to chemistry. Let Darcy Gentleman, who has a Ph.D. in chemistry and snappy dressing take you through the science of sweetness. Special thanks to Professor Matt Hartings of American University for his help with this episode. The Candy Store and ...

This week Reactions is taking a look at the science and chemistry of why things taste sweet. Ever wonder why your favorite sweets taste, well, sweet? Whether they’re made with sugar or artificial sweeteners, it all comes down to chemistry. Let Darcy Gentleman, who ...

This week Reactions is taking a look at the science and chemistry of why things taste sweet. Ever wonder why your favorite sweets taste, well, ...

Do Carrots Help You See Better?

This week Reactions is checking out the science of carrots and if they can actually help you see better. Chemistry can tell us if this age old tale is true, or just a myth. You heard it from your mom over and over again. Eat your carrots, they'll help you see better! So is it true? We teamed up with chemist Chad Jones, host of the Collapsed Wavefunction podcast, to crack the carrot case wide open. Check out Chad's podcast ...

This week Reactions is checking out the science of carrots and if they can actually help you see better. Chemistry can tell us if this age old tale is true, or just a myth. You heard it from your mom over and over again. Eat ...

This week Reactions is checking out the science of carrots and if they can actually help you see better. Chemistry can tell us if this ...

How Is Champagne Made?

This week Reactions is serving you a nice flute of Champagne science. This week we take a look at what chemically separates a Champagne from just another white wine. Local Forecast - Elevator provided by Jamendo And find us in all of these places: Subscribe! bit.ly/ACSReactions Facebook! facebook.com/ACSReactions Twitter! twitter.com/ACSReactions

This week Reactions is serving you a nice flute of Champagne science. This week we take a look at what chemically separates a Champagne from just another white wine. Local Forecast - Elevator provided by Jamendo And find us in all of these places: Subscribe! ...

This week Reactions is serving you a nice flute of Champagne science. This week we take a look at what chemically separates a Champagne from ...

Craft Beer Chemistry

This week Reactions is looking into craft beer chemistry. Ahh, science has never tasted so delicious. It’s been around for centuries but it seems like beer has never been more popular. Microbreweries are cranking out special stouts, IPAs, lagers and pilsners. And the flavors and aromas of each of those brews all come down to chemistry. This week, in honor of St. Patrick’s Day, Reactions takes on craft beer chemistry. [CORRECTION: The beta acid structure at 1:18 and 1:32 is ...

This week Reactions is looking into craft beer chemistry. Ahh, science has never tasted so delicious. It’s been around for centuries but it seems like beer has never been more popular. Microbreweries are cranking out special stouts, IPAs, lagers and pilsners. And the flavors ...

This week Reactions is looking into craft beer chemistry. Ahh, science has never tasted so delicious. It’s been around for centuries but it seems ...

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