Chemistry For Your Life

Question and Response 65 Melissa and Jam delve into a variety of interesting chemistry-related questions sourced from Reddit. They explore why farts stop smelling over time, the non-oily nature of Castile soap, why cookies and candies remain safe to eat at room temperature, and the mechanics behind rice cookers. They also discuss how opening a bottle can freeze its contents and offer reassurance to a chemistry Ph.D. student worried about forgetting basic chemistry knowledge. The episode is filled with insightful explanations, humor, and chemistry support, answering the everyday scientific queries of curious Reddit users. 00:00 Introduction and Reddit Questions Overview 01:44 Where Does a Fart Go? 04:01 Why Cookies and Candy Don't Spoil Quickly 07:31 How Do Rice Cookers Work? 10:52 Why Does Opening a Bottle Freeze the Contents? 15:16 How is Castile Soap Not Oily? 17:18 Forgetting Basic Chemistry as a PhD Student 24:35 Conclusion and Listener Engagement Thanks to our monthly supporters Julie S Heather R Autoclave Chelsea M Dorien V Scott B Jessie R Ciara L J0HNTR0Y Jeannette N Cullyn R Erica B Elizabeth P Sarah M Rachel R Letila Katrina B Suzanne P Venus R Lyn S Jacob T Brian K Emerson W Kristina G Timothy P Steven B Chris and Claire S Chelsea B Avishai B Hunter R ★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

#207 Melissa and Jam explore why gasoline doesn't freeze in extremely low temperatures while water and other substances do. They delve into the concepts of intermolecular forces, polarity, and how impurities can affect the freezing and melting points of substances. The discussion includes a comparison of the behavior of different substances at varying temperatures, and a light-hearted conversation on favorite liquids that can exist in both liquid and solid states. They also hint at upcoming merchandise related to the topic. 00:00 Introduction and Setting the Scene 00:43 Why Gasoline Doesn't Freeze 03:10 Chemistry Behind Freezing and Melting 06:43 Intermolecular Forces Explained 15:44 Practical Implications and Fun Facts 20:46 Listener Questions and Closing Remarks References from this episode: Thanks to our monthly supporters Julie S Heather R Autoclave Chelsea M Dorien V Scott B Jessie R Ciara L J0HNTR0Y Jeannette N Cullyn R Erica B Elizabeth P Sarah M Rachel R Letila Katrina B Suzanne P Venus R Lyn S Jacob T Brian K Emerson W Kristina G Timothy P Steven B Chris and Claire S Chelsea B Avishai B Hunter R ★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

#011 Rebroadcast Why is honey sticky but salt isn’t? What’s the difference between things that stick and things that just feel sticky? In this episode, Melissa and Jam dive into the chemistry behind adhesion, cohesion, and the forces that make substances cling to surfaces (and to our fingers). They explore intermolecular forces, viscosity, and why some things are nearly impossible to separate once they’re bonded. Plus, Jam shares a hilarious mix-up of words, and Melissa breaks down why this topic turned out to be trickier than expected! Topics Covered: • The difference between adhesion and cohesion • Intermolecular forces: the unseen power behind stickiness • Why some things feel sticky while others are just stuck • How temperature and viscosity affect our experience of stickiness • Why hydrogen bonding plays a key role in making substances cling • Listener-submitted answers on the “scientific word for sticky” Thanks to our monthly supporters Julie S Heather R Autoclave Chelsea M Dorien V Scott B Jessie R Ciara L J0HNTR0Y Jeannette N Cullyn R Erica B Elizabeth P Sarah M Rachel R Letila Katrina B Suzanne P Venus R Lyn S Jacob T Brian K Emerson W Kristina G Timothy P Steven B Chris and Claire S Chelsea B Avishai B Hunter R ★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

#206 Melissa and Jam address a listener's question about the FDA's reliability in approving products. They discuss the intersection of chemistry, government, and society, focusing on FDA's role in regulating food and drugs. The episode includes a deep dive into the historical thalidomide tragedy, the improvements in the FDA's approval process since then, and the nuances of trusting FDA-approved products. Through personal insights, they emphasize the complexities and challenges faced by the FDA in ensuring public safety. 00:00 Introduction: What is the FDA Up To? 00:18 Listener's Question: Trusting FDA Approvals 01:11 Deep Dive: FDA's Role and Responsibilities 03:35 Case Study: Cold Medicine and Phenylephrine 04:18 Thalidomide: A Historical Lesson 10:11 The Role of Frances Kelsey 13:44 FDA's Evolution and Current Challenges 23:22 Conclusion and Final Thoughts References from this episode: https://www.uchicagomedicine.org/forefront/biological-sciences-articles/courageous-physician-scientist-saved-the-us-from-a-birth-defects-catastrophe https://www.gao.gov/assets/hrd-82-3.pdf https://www.fda.gov/food/hfp-constituent-updates/fda-revoke-authorization-use-red-no-3-food-and-ingested-drugs https://cen.acs.org/food/food-ingredients/Editorial-Fewer-risky-food-colors/102/i26 Thanks to our monthly supporters Julie S Heather R Autoclave Chelsea M Dorien V Scott B Jessie R Ciara L J0HNTR0Y Jeannette N Cullyn R Erica B Elizabeth P Sarah M Rachel R Letila Katrina B Suzanne P Venus R Lyn S Jacob T Brian K Emerson W Kristina G Timothy P Steven B Chris and Claire S Chelsea B Avishai B Hunter R ★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Ask a Chemist #64 Melissa and Jam delve into intriguing chemistry questions posed by their listeners. They explore whether all salts are salty, the chemistry of gunshot residue and fingerprinting, and the reactions between chemicals and sound waves. Special guest Maison, Melissa's husband, joins to discuss sourdough starter cultures and answer sourdough-related queries. The episode concludes with insightful comments from their Chemmunity members and reassurances about their well-being amid late-night recordings. 00:00 Introduction and Episode Overview 01:45 First Listener Question: Gunshot Residue and Fingerprinting 02:46 Is All Salt Salty? 15:28 Chemistry and Sound Waves 18:28 Sourdough Questions Begin 21:32 Sourdough Myths: Stainless Steel Debate 23:36 Acidity and Metal Reactions 27:47 Sourdough and Gluten-Free Misconceptions 29:40 Starting a Sourdough Business 31:22 Sourdough Starter Names and Maintenance 33:39 Maison's Sourdough Journey 42:06 Late Night Recording Concerns 44:41 Community Shoutouts and Closing Remarks   References from this episode: https://pubs-acs-org.libproxy.library.unt.edu/doi/full/10.1021/acs.joc.1c00805 https://pmc.ncbi.nlm.nih.gov/articles/PMC7919833/ Thanks to our monthly supporters Julie S Heather R Autoclave Chelsea M Dorien V Scott B Jessie R Ciara L J0HNTR0Y Jeannette N Cullyn R Erica B Elizabeth P Sarah M Rachel R Letila Katrina B Suzanne P Venus R Lyn S Jacob T Brian K Emerson W Kristina G Timothy P Steven B Chris and Claire S Chelsea B Avishai B Hunter R ★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

#205 Jam and Melissa discuss the complexities and consequences of recent executive orders surrounding science funding. Melissa provides insight into how these changes impact university research, faculty positions, and broader society. The duo also highlights the historical context and importance of DEI in academia, emphasizing the broader implications of funding uncertainties on current and future science initiatives. 00:00 Introduction and Special Occasions 00:20 Current Issues in Science Funding 01:10 Host Background and Experience 02:19 Impact of Executive Orders on Science 04:21 Broader Impacts and DEI in Grants 14:03 Indirect Costs and University Funding 16:44 Trickle-Down Effects on Academia 27:03 Importance of DEI Initiatives 40:16 Conclusion and Further Reading   References from this episode: https://www.nature.com/articles/d41586-025-00365-z https://uscode.house.gov/view.xhtml?req=(title:42%20section:1862p-14%20edition:prelim) https://cen.acs.org/education/Racial-ethnic-diversity-US-chemistry/98/i43 Thanks to our monthly supporters Julie S Heather R Autoclave Chelsea M Dorien V Scott B Jessie R Ciara L J0HNTR0Y Jeannette N Cullyn R Erica B Elizabeth P Sarah M Rachel R Letila Katrina B Suzanne P Venus R Lyn S Jacob T Brian K Emerson W Kristina G Timothy P Steven B Chris and Claire S Chelsea B Avishai B Hunter R ★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

#047 Rebroadcast This week, Melissa and Jam explore the chemistry of rust. What even is it? Where does it come from? Is it bad? Is it reversible? Let's get into it.   References from this episode Turning Back Time: Watching Rust Transform into Iron - National Institute of Standards and Technology The Color of Soil - United States Department of Agriculture Why does metal rust? - American Chemical Society Ultra-Pure Water - National Geographic   Thanks to our monthly supporters Julie S Heather R Autoclave Chelsea M Dorien V Scott B Jessie R Ciara L J0HNTR0Y Jeannette N Cullyn R Erica B Elizabeth P Sarah M Rachel R Letila Katrina B Suzanne P Venus R Lyn S Jacob T Brian K Emerson W Kristina G Timothy P Steven B Chris and Claire S Chelsea B Avishai B Hunter R ★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

#114 Rebroadcast Tums, alka seltzer, and other antacids: they're simple, they've been around for a long time, but they're a tried and true method for helping our stomachs. But how do they work? What's the chemistry behind these unsung heroes?   References from this episode Chemistry Julia Burdge Biochemistry 4th edition by Garret & Grisham https://www.scientificamerican.com/article/bring-science-home-carbonation-time/ http://websites.umich.edu/~chemstu/content_weeks/F_06_Week10/p848.pdf https://www.acs.org/content/acs/en/education/outreach/celebrating-chemistry-editions/2021-ncw/fizz-race.html https://youtu.be/7VJ4cRWCpDw?t=1s     Thanks to our monthly supporters Julie S Heather R Autoclave Chelsea M Dorien V Scott B Jessie R Ciara L J0HNTR0Y Jeannette N Cullyn R Erica B Elizabeth P Sarah M Rachel R Letila Katrina B Suzanne P Venus R Lyn S Jacob T Brian K Emerson W Kristina G Timothy P Steven B Chris and Claire S Chelsea B Avishai B Hunter R ★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

#204 In this episode Melissa and Jam delve into the fascinating biochemistry behind sourdough bread. They explore the role of microorganisms, including different strains of yeast and bacteria, in the fermentation process. The discussion covers how these organisms contribute to the unique flavors and textures of sourdough, and addresses common questions from listeners about its health benefits, the impact of tap water, and the variability of sourdough starters. The episode combines scientific insights with personal anecdotes about sourdough baking, shedding light on why this bread is so special and why it has gained popularity. 00:00 Introduction to Sourdough Curiosities 00:50 Meet the Hosts and Episode Inspiration 01:16 Listener Questions and Sourdough Popularity 02:48 The Science Behind Sourdough 03:18 Microorganisms in Bread Making 03:43 The Role of Yeast and Fermentation 07:33 Sourdough Starters and Fermentation Process 13:02 The Symbiotic Relationship in Sourdough 16:00 Recap and Listener Questions 20:18 The Art and Chemistry of Sourdough 22:02 Challenges and Rewards of Sourdough Baking 24:46 Sourdough Microbiome and Health Benefits 31:24 Impact of Water on Sourdough 32:55 Sourdough Preservation and Final Thoughts 36:39 Community Engagement and Support References from this episode: https://www.acs.org/pressroom/reactions/library/the-ultimate-donut-battle-cake-vs-yeast.html https://www.scientificamerican.com/article/single-celled-science-yeasty-beasties/ https://www.ncbi.nlm.nih.gov/books/NBK8125/ https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/acute-impact-of-ingestion-of-breads-of-varying-composition-on-blood-glucose-insulin-and-incretins-following-first-and-second-meals/A4C860D917A29E4C784B4B2E16C8D0CB https://pmc.ncbi.nlm.nih.gov/articles/PMC3317179/#B18https://journals.asm.org/doi/10.1128/aem.68.2.623-633.2002 https://pmc.ncbi.nlm.nih.gov/articles/PMC3317179/ https://pmc.ncbi.nlm.nih.gov/articles/PMC10103004/ https://www-sciencedirect-com.libproxy.library.unt.edu/science/article/pii/S2161831322013023 https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2023.1230043/full?trk=public_post_comment-text https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2022.989421/full https://pmc.ncbi.nlm.nih.gov/articles/PMC6345887/ https://journals.asm.org/doi/full/10.1128/spectrum.01121-23 https://www.mcgill.ca/oss/article/nutrition-technology/science-sourdough-and-how-jar-microbes-could-help-keep-your-bread-fresher-longer https://youtu.be/C_mU2slhltI https://youtu.be/yp_iaxtLCZs https://www.scientificamerican.com/article/the-science-of-sourdough-how-microbes-enabled-a-pandemic-pastime/ Thanks to our monthly supporters Julie S Heather R Autoclave Chelsea M Dorien V Scott B Jessie R Ciara L J0HNTR0Y Jeannette N Cullyn R Erica B Elizabeth P Sarah M Rachel R Letila Katrina B Suzanne P Venus R Lyn S Jacob T Brian K Emerson W Kristina G Timothy P Steven B Chris and Claire S Chelsea B Avishai B Hunter R ★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Ask a Chemist #64 In this bonus edition of 'Chemistry for Your Life,' hosts Melissa and Jam tackle intriguing questions from listeners. They delve into why some people hiccup when eating carrots, the fascinating uses of poinsettias in food packaging, the role of benzene as a carcinogen, and the controversies surrounding hydrogen-rich water bottles. Additionally, they explain how catalysts work and respond to various chemistry-related inquiries from their engaged audience. 00:00 Introduction and Episode Overview 01:10 Why Do People Hiccup When They Eat Carrots? 06:18 The Dangers of Benzene in Dry Shampoo 08:07 Understanding Catalysts in Chemical Reactions 12:04 Debunking the Hydrogen Rich Water Cup 20:26 Supercritical Water and Viewer Comments 24:59 Poinsettias and pH Indicators 26:42 Conclusion and Listener Acknowledgements References from this episode https://pmc.ncbi.nlm.nih.gov/articles/PMC3504071/ https://synapse.koreamed.org/upload/synapsedata/pdfdata/0081jnm/jnm-18-123.pdf Thanks to our monthly supporters Julie S Heather R Autoclave Chelsea M Dorien V Scott B Jessie R Ciara L J0HNTR0Y Jeannette N Cullyn R Erica B Elizabeth P Sarah M Rachel R Letila Katrina B Suzanne P Venus R Lyn S Jacob T Brian K Emerson W Kristina G Timothy P Steven B Chris and Claire S Chelsea B Avishai B Hunter R ★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.