Currently on (indefinite) hiatus. An independent curation project by JakeLsewhere, featuring insightful and informative videos from all areas of the sciences and humanities. If there are any freely available programs or shows which you know of that I missed, please let me know about them.
Feathers have long been recognized as a classic example of efficient water-shedding— as in the well-known expression “like water off a duck’s back.” A combination of modeling and laboratory tests has now determined how both chemistry and the microstructure of feathers allow birds to stay dry even after emerging from amazingly deep dives.
Wasps are annoying and when they bite or sting you it hurts. So why deal with that situation at all? Let’s take care of it. Follow these instructions and rid yourself of these pesky pests for good… at least around your house…
It’s a popular topping at your local frozen yogurt store… popping boba balls. But how to do make them? Our science guy, Steve Spangler, introduces us to a kind of food science that is sweeping trendy restaurants throughout the country.
You’re probably craving ice cream to cool you down this summer. Reactions looks at the chemistry involved in making the treat creamy and sweet.
Turns out the creaminess of ice cream has little to do with cream. It’s all about the ice crystals. The smaller the crystals, the creamier the treat. We make ice cream three different ways with American University Assistant Professor Matt Hartings, and taste the difference.
What is it about cooking bacon that makes it smell so good? The Reactions team puts its nose into everyone’s favorite breakfast food. We teamed up with the Compound Interest blog to break down the science of that sweet smell.
Turns out there are about 150 volatile organic compounds that contribute to bacon’s meaty aroma, many of them hydrocarbons and aldehydes, with some nitrogen-containing compounds thrown in for good measure.
Carbs are delicious, and they give us a lot of energy. Do our tongues have a special receptor for tasting carbohydrates? Laci takes a look at a new study showing how our brain reacts when we eat carbs!
Scientists have invented a molecule that can easily and quickly show how much drug is in a patient’s system. The molecule, now the basis of a start-up company, is expected to enable point-of-care therapeutic drug monitoring.
A new cost-effective technology to treat mining wastewater and reduce sludge by up to 90 per cent has been used for the first time at a commercial mine. The technology, called Virtual Curtain, was used to remove metal contaminants from wastewater at a Queensland mine and the equivalent of around 20 Olympic swimming pools of rainwater-quality water was safely discharged.