Ask a Chemist: Does raw milk have more bacter...

#228 In this festive episode, Melissa and Jam delve into the fascinating science behind why ribbons curl when pressed against a blade. The discussion covers polymers, their molecular structures, and the forces at play during this process. With a blend of personal holiday memories ...  Afficher plus

#227 The Chemistry Behind Firecrackers and Christmas Crackers Melissa and Jam delve into the chemistry behind firecrackers and Christmas crackers. They discuss the key component, silver fulminate, explaining its unstable nature and how it reacts to create the explosive effects. T ...  Afficher plus

What are chemical reactions like in space? Neil deGrasse Tyson and Chuck Nice team up with Kate the Chemist to explore how cesium helps us tell time, the elusive quest for the periodic table’s “island of stability,” how AI is revolutionizing chemistry, and more!

NOTE: St ...

Griefbots—artificial-intelligence-powered chat tools that simulate conversations with the deceased—are helping some people navigate loss in unexpected ways. Science writer David Berreby shares his firsthand experience with these digital companions and explores what they reveal ab ...  Afficher plus

Peanut allergies have surged dramatically in recent decades, and scientists are still working to understand why. In this episode, journalist Maryn Mckenna, who recently authored an article on the subject, and host Rachel Feltman explore the latest research on causes, treatments a ...  Afficher plus

Saturn’s moon Enceladus reveals complex organic molecules that could hint at extraterrestrial life. Researchers also uncover fungi’s ancient reign over Earth and warn that second COVID infections may pose greater risks to young people. Plus, ants ferment yogurt, and flu detection ...  Afficher plus