Reactions

Science and Nature Series / 11 Seasons

Reactions is a show that uncovers the chemistry all around us. We answer the burning questions you’ve always wanted to ask, blending the worlds of science and every-day life.

9m 47s

Tardigrades

S5 E37 / 3m 12s

It can survive drying out, extreme heat and cold, and even exposure to vacuum. The humble tardigrade can be found practically anywhere there’s enough water for it to live, and quite a few places there isn’t. This weird, ugly-cute little guy’s secret comes down to chemistry.

Can Silver Nanoparticles Combat Your Stink?

S5 E34 / 2m 52s

Some clothing makers try to harness the antibacterial power of silver to combat the smell of sweat from your workouts -- now with added nanotechnology. This week on Reactions, we ask: does it work?

How Plastic Recycling Actually Works

S5 E31 / 3m 1s

What happens to plastic bottles when you recycle them? Do they get made into fresh bottles, or do they become something else? This week on Reactions, learn why it's easier to turn bottles into workout shirts than it is to fully recycle the plastic.

Yellowstone and Their Steaming Acid Pools of Death

S5 E28 / 2m 59s

Yellowstone National Park’s hot springs have incredible geochemistry thanks to being part of an actual volcano. But why are they so different, and why are some more dangerous than others?

3 Most Useful Kitchen Gadgets - Are They Worth It?

S5 E26 / 3m 12s

Do you really need a slow cooker, rice cooker, sous vide immersion circulator, and a pressure cooker all sitting around your kitchen taking up counter space? Depends how you intend to use them -- and on the chemistry of how food gets cooked.

Why Does Stinky Cheese Stink?

S5 E25 / 4m 57s

Some cheeses, like Epoisses, are so legendarily stinky they’re supposedly banned on public transit in France. It’s the chemistry of washed-rind cheeses that makes them such a smelly food.

Hydrangeas and the Science of Do-Overs

S5 E24 / 4m 10s

We tried to use chemistry to change hydrangea flowers from red to blue. It didn’t work the first time, so we tried again. Science: It’s all about the do-over. Because experiments aren’t just for fun -- the whole point is to learn something about the world around us!

Surströmming: The Secrets of this Stinky Swedish Fish

S5 E23 / 7m 54s

Surstromming, Swedish for sour herring, is legendary for its powerful stink. But it's all a result of the chemistry of preserving food. This week on Reactions, we learn about the world's smelliest food with help from the people who know it best.

Are We Breathing Caesar's Last Breath

S5 E21 / 5m 24s

Are you breathing air molecules that were once exhaled by Caesar, Joan of Arc, or Madame Curie? And why did Albert Einstein try to break into the refrigerator business? We talked to writer Sam Kean, author of science books like Caesar’s Last Breath and The Disappearing Spoon.

How Seashells Are Made

S5 E20 / 3m 43s

If you know that seashells are made of basically the same stuff as chalk, you might have wondered why chalk is crumbly but seashells are super tough. This week on Reactions, we explain: The secret’s in the biochemistry.

The Ultimate Donut Battle: Cake vs. Yeast

S5 E19 / 4m 32s

There’s nothing weirder than biting into a cake donut when you’re expecting the texture of a yeast donut. It’s all fried dough, right? This week on Reactions, we talk about how chemistry makes these two foods so different.

Chameleons Are Masters of Nanotechnology

S5 E18 / 3m 48s

What do chameleons have to do with nanotechnology? These color-changing lizards are some of nature’s wackiest animals, all because they’re masters of pigment and light. This week on Reactions, learn all about the chemistry of chameleon color.

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