05:43
Hard Cider Science
For cidermaker Alejandro del Peral, the process is “about 50 percent chemistry, and the other 50 percent is art.”
05:43
For cidermaker Alejandro del Peral, the process is “about 50 percent chemistry, and the other 50 percent is art.”
Making a hard cider is about 50 percent chemistry, and 50 percent is art.
Why do eggs turn out brighter with a little vinegar? Investigate how different acids affect egg dyes in this kitchen chemistry experiment.
In this activity from the American Association of Chemistry Teachers, students simulate an oil spill and test different materials’ abilities to “clean” the oil spill.
15:01
Techniques from physics and chemistry can help scientists and art historians sniff out art forgeries.
21:44
Culinary scientist Ali Bouzari dips into the chemistry behind condiments, from hot sauce to mustard.
20:39
Marinade myths, charcoal chemistry, and the elusive “smoke ring”—the science behind barbecue and grilling.
6:10
Popular wine jargon such as “breathing,” “corked,” and “wine tears” gets translated into chemistry you can understand.
Gavin Sacks of Cornell University translates popular wine jargon such as ‘breathing,’ ‘corked,’ and ‘wine tears’ into chemistry you can understand.
The organic chemistry professor helps the Emmy-winning series make scientific sense.