Reactions

For the Fourth of July and for all of you firework lovers out there, here’s an up close, slow motion look at the chemistry of how sparklers work.

The Speaking of Chemistry California road trip continues as we scope out some cutting-edge, flexible electronics at Stanford University.

Why does fresh, hot toast have a more complex flavor than plain bread? Why does cooking raw food in general result in mouthwatering smells and a rich taste? The answer lies with the Maillard reaction, also known as the “browning reaction.” By delving into how this process works, Reactions helps you get the most deliciousness out of your cooking.

You might have seen this wacky experiment in a chemistry class or on late-night TV. Dropping a mixture into some hydrogen peroxide produces a huge foamy flume. But what’s actually causing that big mess? Turns out it’s a great illustration of a key concept in chemistry: catalysts. In this week’s video, Reactions teams up with chemistry professor Matt Hartings, Ph.D., to explain the Elephant Toothpaste experiment (with the help of our awesome new high-speed camera).

Pond scum is usually just a nuisance, but it can become dangerous. Check out the chemistry behind these harmful algal blooms.

We're hitting the road in California. Check out our first stop at Carbon, a 3-D printing startup in Silicon Valley. Join us as we learn why Carbon believes it’s poised to kick off a new era of 3-D manufacturing.

We're hitting the road in California. Check out our first stop at Carbon, a 3-D printing startup in Silicon Valley. Join us as we learn why Carbon believes it’s poised to kick off a new era of 3-D manufacturing.

It’s a legendary piece of playground lore: If you swallow a piece of gum, it stays stuck in your stomach forever. So was your elementary-school buddy right? This week, Reactions looks at the mechanics and chemistry of digestion in order to settle the myth.

Photographer Ernie Button showed us that dried whiskey droplets are a captivating and unusual sight to behold, especially compared with the more familiar coffee ring. Speaking of Chemistry caught up with Ernie and the Princeton researchers who investigated whisky’s unique drying behavior to learn about the chemistry that controls it and how that information could help the paint and coatings industry.

The use of homeopathic remedies have gone on for nearly 200 years, but so has the progress of science. And that progress has shown us that the foundations of homeopathy are bunk. Watch to find out more!