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You could call digestion a disassembly line. Your body takes whatever morsel of food you give it, breaks it down, wrings out all the nutrients it can, and discards the waste. It's an amazing example of chemistry in action, and it happens 24/7. Our body relies on three major types of food: carbohydrates, fats and proteins. In this latest episode of ChemMatters, find out how the body breaks down these big three food groups and puts their nutrients to use.

This Sunday, an estimated 58 percent of Americans will order pizza for Super Bowl parties around the country. To celebrate Game Day classics like pizza, cheese dips and nachos, we went to Wisconsin -- the American dairyland that produces 35 percent of the country's cheese -- to find out the chemistry behind cheesemaking. Featured in the video is John Lucey, Ph.D., director of the Center for Dairy Research at the University of Wisconsin-Madison. Lucey explains how food scientists use analytical chemistry techniques to test the levels of fat, protein and flavor compounds in cheese to ensure a tasty, nutritious product. Like the New England Patriots and New York Giants teams on the TV screen, cheese also has to pass "performance tests" — not for its time on the 40-yard dash, but to ensure that cheese has the perfect amount of melt and stretch for those Super Bowl XLVI pizzas and other treats.

Phytochemicals, or plant chemicals, are found in a wide variety of fruits and vegetables, each one with an associated color. Did you know that blueberries get their blue hue from a chemical called delphinidin? Did you also know that that same chemical is a known cancer fighter? Find out more about why phytochemicals are so beneficial to your health in this video featuring Linda Van Horn, professor of preventive medicine at Northwestern University's Feinberg School of Medicine and discover why it's a healthy decision to eat a rainbow of fruits and vegetables!

Hydrogen peroxide is constantly breaking down into water and oxygen, though it isn’t the most exciting reaction to watch. But add a little dish soap and a catalyst called potassium iodide, and suddenly you get the eruptive, awesomely messy reaction known as Elephant’s Toothpaste!

Just in time for those New Year’s Eve toasts, check out our latest video on the chemistry of champagne! If you like the video, subscribe to our YouTube channel and leave a comment!

Why do people have different reactions to the same food? One person may love chocolate while another may find it too sweet. Some people love cheese while others find it totally nasty. Uncover the chemistry behind the taste and smell of food, and find out how scientists apply this knowledge to develop artificial flavors.

Does tryptophan really cause the bleary-eyed daze after a Thanksgiving meal? Check out our latest videos uncovering the chemistry behind Thanksgiving.

 In This video, Bytesize Science debunks the long-held holiday myth that a compound in turkey known as tryptophan makes people especially drowsy after a Thanksgiving meal.

What happens when you combine luminol and hydrogen peroxide? In this video, UW Madison graduate, Jay Sekhon brightens, enlightens, and illuminates our knowledge of a phenomenon known as chemiluminescence. Special thanks to the guys and gals of Alpha Chi Sigma for spreading the chemistry word!

To kick off our new series of Bytesize demo videos, we went to the guy who literally wrote the book on chemistry demos: University of Wisconsin-Madison Chemistry Professor and 2012 ACS President Bassam Shakhashiri, author of the popular “Chemical Demonstrations” textbooks. Check out the first Bytesize Demo to see a stunning “chemical oscillating reaction” that changes from a beautiful amber color to a very dark blue and back again (and again and again).

Just in time for Halloween, we’ve scared up two new episodes that highlight the chemistry behind candy. Featuring Richard Hartel, Ph.D., professor at the University of Wisconsin-Madison, the video demonstrates how the molten liquid candy cools to form a glass and how the sugar crystal structure of candy corn gives this Halloween favorite its’ characteristic creamy texture. Check both of the videos out, but be warned — you’re probably going to get a sweet tooth.