Reactions

From chocolate powder mix to the milk, check out these science-inspired life hacks will help improve your cold weather cup of hot cocoa.

Reactions is taking science to the skies to see what happens in the chemistry behind chemtrails, or more accurately, airplane contrails.

How do you recover gold that’s been dissolved in acid? How do we know the half-life of uranium? We take on your burning chemistry questions.

Learn more about CuriosityStream at https://curiositystream.com/reactions (CODE: reactions) Cows burp up a lot of methane thanks to the chemistry of their digestion. And since methane is a greenhouse gas, our beef and dairy have huge climate change consequences. This week on Reactions, we cover the gassy science of cow guts.

There’s a sweet smell in the air after it rains, whether it’s a spring shower or a summer storm. This week on Reactions, we explain the chemistry of petrichor, the smell of rain.

These black preserved eggs don’t look like food, but in this episode we’ll show how chemistry turns century eggs into a Chinese comfort food.

We all love detective TV shows, like CSI Miami and Magnum P.I. In this episode, we’ll show what really happens in forensics science lab.

In this video, we look at the chemistry of gallium, the science behind the holes in the periodic table, and the history of how the elements fell into place.

Reactions tackles the keto diet fad that never dies—The science that goes on with cutting out carbohydrates.

Bakers on TV are always talking about gluten, like it’s some kind of monster hiding in your bread. So is it gluten good, or bad for you?