Cocktail Chemistry Quest With Science Friday And OMSI
On Friday April 5, we’re brewing up trouble in Portland, Oregon with a chance to taste and learn about the science behind spirits.
On Friday April 5, we’re brewing up trouble in Portland, Oregon with a chance to taste and learn about the science behind spirits.
12:06
Why a brush with the deadly substance isn’t always fatal.
7:25
Researchers have found that Saturn’s moon Titan could have the right chemical conditions to create precursors to life. Plus, what a goat’s gaze has in common with puppy behavior.
9:40
A “bionic leaf” combines advanced catalysts with engineered bacteria to produce hydrocarbon fuels from light, water, and carbon dioxide.
8:18
Scientists work to understand the chemistry and benefit of firefly flashes.
Allen Bard might be known for pioneering research in electrochemiluminescence, among other contributions to science, but he counts his students as his proudest achievement.
38:12
A look at highlights from this week’s American Chemical Society conference.
Use household materials to investigate and explore your ability to smell an odor, then compare and contrast results to determine if some individuals have a better sense of smell than others. Observe the Maillard reaction and how different odor molecules are released into the air.
Chef Wylie Dufresne, the owner of New York City restaurant wd~50, experiments with food, literally. He has lab notebooks detailing what certain chemicals do to certain dishes. One of his signature dishes is a spin on eggs Benedict: he found that creating the plate’s centerpiece–a cube of fried hollandaise sauce–required a lot of scientific testing. Science Friday stopped in at Dufresne’s kitchen to see how he prepares the dish.
17:03
In her new book, Dr. Arielle Johnson explains how and what we taste with chemistry.