Chemistry Archives
October 31, 2016Dropping Hot Charcoal in Liquid Oxygen
(via Periodic Videos) Hot charcoal in LOX, the whole process was filmed with a thermal imaging camera. Featuring Professor Sir Martyn Poliakoff and Neil Barnes. 
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| Chemistry - Monday October 31st, 2016 | Send to a Friend
How to Rescue Stale Chips and Bread
(via ACS Reactions) Nothing kills snack time quite like staleness. With football season right in front of us, so we wanted to offer you some pro tips on how to revitalized your stale snacks. Oh and of course, with a whole lot of chemistry for you to chomp on. Send to a Friend | Permalink
| Chemistry - Tuesday September 27th, 2016 | Send to a Friend
Watch the Elephant's Toothpaste Reaction in Slow Motion!
(via Periodic Videos) Behold, the popular Elephant's Toothpaste reaction... We look at it in some detail. Send to a Friend | Permalink
| Chemistry - Friday September 9th, 2016 | Send to a Friend
Computer Duster + Water = EXPLOSION!
The Backyard Scientist demonstrates and explains the violent reaction between the substance in computer duster and water. Send to a Friend | Permalink
| Chemistry - Tuesday September 6th, 2016 | Send to a Friend
The Science of Electrifying a Pickle
(via Periodic Videos) We use slow motion and thermal imaging to investigate an electrified pickle. Send to a Friend | Permalink
| Chemistry - Wednesday August 31st, 2016 | Send to a Friend
Why Tipping a Beer Glass Makes for the Perfect Pour
(via SciShow) Be the hit of your party and learn how to pour the perfect beer-- (with the additional party trick of knowing the chemistry behind why, of course!) Send to a Friend | Permalink
| Chemistry - Sunday August 28th, 2016 | Send to a Friend
Why There Only Might Be 173 Elements
(via SciShow) Recently, humanity filled the periodic table up to atomic number 118, which nicely rounds out that row. But are we done yet? Have we discovered all of the different elements? And what is an "island of stability?" Send to a Friend | Permalink
| Chemistry - Thursday August 25th, 2016 | Send to a Friend
The Science of Spotting Fake Foods
(via American Chemical Society) Food fraud often boils down to politics or semantics. Something labeled parmesan cheese may not come from Parma, for instance. But sometimes food producers try to feed us cheap fillers and other lies. In this episode of Speaking of Chemistry, Sophia Cai explains how scientists, regulators, and food makers are relying on chemistry to make sure consumers get what they pay for. Send to a Friend | Permalink
| Chemistry - Sunday August 21st, 2016 | Send to a Friend
Make an Iodine Clock Reaction
(via Bearded Science Guy) Learn how to make an iodine clock reaction from supplies at your local pharmacy.
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| Chemistry - Thursday July 28th, 2016 | Send to a Friend
You've Probably Never Had Real Wasabi
(via American Chemical Society) Oh, you love that spicy wasabi kick…except you’ve probably never tasted real wasabi. Sarah Everts explains. Don’t forget to subscribe! http://bit.ly/ACSReactions Send to a Friend | Permalink