Researchers are using magma trapped in crystal structures to study the life beneath volcanoes. Plus, modern fake flavors owe more to the chemistry of the past than their real fruit counterparts.
Most artificial flavors don’t taste like their real fruit counterparts, but why? The answer lies in both history and chemistry. Plus, researchers question the safety of drugs fast-tracked by the FDA.
17:16
Today’s fake flavors owe more to the chemistry of the past than their real fruit counterparts.
Use chemistry to write a secret message on marshmallows that can only be revealed by toasting them!
We dive into the world of cheese, from the microbes that help make it, to the chemistry that gives processed cheese its properties. Plus, some of the week’s science stories.
In this episode, we dive into the world of cheese, from the microbes that help make it, to the chemistry that gives processed cheese its properties. Plus, two ophthalmologists focus on your eye questions.
17:23
A dairy scientist unwraps the history of processed cheese, and the simple chemistry that DIY chefs can use to make it at home.
With 30 years of experience, Orazio Carciotto has learned that mastering the flavor and texture of this silky smooth cheese requires a deft (and burn-resistant) hand and a mastery of milk curd chemistry.
There’s chemistry in the air…here’s a look at animal mating behaviors, wine psychology, and more romantic science.