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

Dragon's Blood Could Save Your Life

S4 E19 / 3m 58s

In this episode, We are looking at chemistry in bizarre places that could save your life. The science within the blood of the Komodo dragon or in a horseshoe crab can help with antibiotic resistance. But it doesn't end there, so we're taking a closer look at other wild places in nature that we've found fantastic drugs!

Why is the Statue of Liberty Green?

S4 E18 / 3m 45s

Did you know the Statue of Liberty wasn't always green? When France gifted Lady Liberty to the U.S., she was a 305-foot statue with reddish-brown copper skin. Her color change is thanks to about 30 years’ worth of chemistry in the air of New York City harbor. Get an education on the chemistry of how this monumental statue transitioned from penny red to chocolate brown to glorious liberty green.

Why is Olive Oil Awesome?

S4 E17 / 4m 34s

Whether you sop it up with bread or use it to boost your cooking, olive oil is awesome. But a lot of chemistry goes on in that bottle that can make or break a product. Take the “extra virgin” standard: Chemistry tells us that a higher free-fatty-acid content leads to a lower grade, less tasty oil. And those peppery notes are thanks to antioxidants that contribute to olive oil’s healthy reputation.

How Do Anti-Wrinkle Creams Work?

S4 E16 / 4m 33s

Skin can stay firm and stretchy thanks to protein fibers called collagen and elastin in the tissue beneath the surface. But environmental factors like smoking or ultraviolet rays from the sun can produce free radicals that damage skin cells’ ability to make more of these supports. Anti-wrinkle products claim they keep the skin surface fresh and rejuvenate these cells, but is it legit?

Chemistry Life Hacks: Food Edition

S4 E15 / 4m 55s

Our latest episode brings chemistry to the kitchen, and features science-backed tips to cook rice with fewer calories, get extra juicy chicken (when you don't have time to marinate) and keep sliced fruit from browning too quickly. Watch the video and find out how to use chemistry to give your food a flavor boost.

Does Peeing on a Jellyfish Sting Make it Stop Hurting?

S4 E14 / 4m 55s

Sure, jellyfish look pretty serene, but we all know the evils that come from a run-in with those tentacles. You’ve probably heard the rumor that peeing on a jellyfish sting can make the pain go away, but does this icky old wives tale stand up to science?

The Leidenfrost Effect

S4 E13 / 4m 1s

Have you ever seen a drop of water navigate a maze? It’s possible thanks to a weird phenomenon called the Leidenfrost Effect. Understanding Leidenfrost — first described more than 200 years ago — helped engineers make more efficient steam engines. These little levitating water droplets are a big deal -- this could also help prevent future nuclear disasters.

How Is Whiskey Made?

S4 E12 / 4m 1s

There's all sorts of science in this delicious drink. Since water and ethanol, along with tasty flavors, have different boiling points, they can be separated by carefully heating the mash that starts off every whiskey. Each distillery carefully protects their still design, engineered to create their signature liquor.

What Do Electrolytes Actually Do?

S4 E11 / 2m 26s

Sports drink commercials love talking about them, but what are electrolytes, why do we need them, and what happens if we don’t have enough? Electrolytes are salts that, once in our bodies, help our cells move water around. They also enable the nerve impulses that keep our hearts beating, our lungs breathing and our brains learning. But we can also lose them — for example, by sweating.

How Do Worms Turn Garbage into Compost?

S4 E10 / 4m 49s

How is it that these detritivores – literally dirt eaters – turn what humans find inedible into beloved compost? After the biology and physics of swallowing and “chewing”, like us it’s all chemistry for digestion. But earthworms have an extra enzyme that allows them to munch through cellulose, the ultimate fiber of that makes tree bark a non-starter in human diets.

What is Bicycle Day?

S4 E9 / 4m 32s

Reactions is celebrating Bicycle day with some psychedelic science. The chemistry behind LSD has an interesting story. Chemist Albert Hofmann first discovered the psychedelic effects of Lysergic Acid Diethylamide, or LSD-25. we're talking the chemical history of LSD, so get ready to turn on, tune in, but don't drop out... you might just learn something.

How Do We Tell Temperature?

S4 E8 / 4m 49s

There's a lot of chemistry that goes into thermometers. But how do thermometers in the kitchen or doctor’s office work? Thanks to the laws of thermodynamics, thermometers respond to heat moving from hot to cold as a means of measuring temperature. Clever physical chemists and engineers have taken temperature tools from the simple, but still useful, lined glass thermometers to digital readouts.

What's the Best Way to Cook Pasta?

S4 E7 / 4m 23s

That's right--there's science behind perfectly cooked pappardelle. Pasta noodles contain only three ingredients: eggs, water and flour. Cooking pasta chemically changes how the proteins and starches interact, making the noodles sticky and springy. Therefore, what you do — or don’t do — to the cooking water can change the edible result. This video serves up food-chemistry informed pasta pro-tips.

Vertical Farming

S4 E5 / 4m 28s

This week Reactions is checking out the chemistry that makes vertical farms possible. As humans learned to farm, we arranged plants outside in horizontal fields, but we can now stack those fields vertically. Moving plants indoors has many benefits, but the choice of lighting can make or break the cost of a vertical farm and affect how long it might take for urban agriculture to blossom.

How Does Cooking Affect Nutrients in Veggies?

S4 E4 / 4m 21s

Vegetables are chock-full of essential vitamins and minerals, but how should you eat them to get the most nutritious bang for your buck? For one -flash-frozen green beans kept for months have up to three times more vitamin C than week-old beans kept in the fridge. And did you know that oil-based dressing and avocados can help you absorb more nutrients from that kale salad.

What is Your Snot Saying?

S4 E2 / 2m 40s

We explore the science behind your snot. There's a lot of chemistry going on in your phlegm. This germ-fighting goo contains cells and chemical compounds that help us power through a cold. You can also think of mucus as a traffic light for your health - what turns up in our used tissues can be a useful clue about the inner workings of our immune systems.

The Universe in a Cup of Coffee

S4 E1 / 4m 33s

This week Reactions delves into the surprisingly complex chemistry behind coffee. The science runs deep in this one. The chemistry of the universe is, in a way, in your morning cup of coffee — from the evolution of caffeine as a defensive chemical weapon in plants to the swirling eddies of milk and coffee fueled by diffusion, Brownian motion and other phenomena.

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