Introduction

#166

At some point, silicone snuck onto the scene and found its way into many of our kitchens. It seems kinda like rubber, kinda like plastic, but somehow different. But how? Is silicone better, worse, or just different? What's going on at the molecular level, and can that tell us why silicone started replacing many kitchen utensils?

References from this Episode

1. https://www.rsc.org/periodic-table/element/14/silicon
2. https://www.chemistryworld.com/podcasts/silicones/3005950.article 
3. https://edu.rsc.org/soundbite/silicon-and-silicones/2021259.article
4. https://pubs.rsc.org/en/content/articlelanding/2020/qo/d0qo01075h
5. https://europepmc.org/article/med/2204381
6. https://pubmed.ncbi.nlm.nih.gov/22575024/ 
7. https://www.thelancet.com/journals/ebiom/article/PIIS2352-3964(22)00521-7/fulltext 

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