Cinnamaldehyde: Chemistry in its element

In this episode, we discuss the challenges of balancing tyre chemistry and environmental safety, along with the first known example of naturally synthesized MOFs with Phillip Broadwith and Patrick Walter. A chemical that keeps tyres from cracking is also killing salmon when it wa ...  Show more

This week we discuss a new light-controlled technique that creates structural color and water repellent properties in polymer films and discuss our low-stakes mistakes with Mason Wakley and Frankie Macpherson. What do lotus leaves and plastic sheets have in common? We discuss how ...  Show more

#176

We're in the portion of the year where cinnamon finds its way into many things we eat and drink: our pies, our tea, our coffee, our wassail, our candles, etc. But what is cinnamon really? What's going on with it at the molecular level? What m ...

Cinnamon is used all over the world. It makes cookies, cakes, tea, and coffee taste and smell amazing, and it’s also used in lots of savory foods!But where does cinnamon come from…before it gets to the grocery store? We asked spice expert Pooja Bag to help us find the answer. Got ...  Show more

Why does grape candy taste so fake? What on earth is blue raspberry, anyway? And what is the difference between natural and artificial, at least when it comes to flavor? Join us as we taste the rainbow on this episode of Gastropod, from artificial flavoring’s public debut at the ...  Show more