Question and Response #59

Reddit's Chemistry Questions Answered In this episode of 'Chemistry for Your Life,' hosts Melissa and Jam dive into Reddit to answer chemistry-related questions. They explore why ice in a fizzy drink causes more fizz, how stainless steel removes onion smells from hands, when to email professors for recommendation letters, and discuss a controversial prank by an organic chemistry professor. The hosts provide insightful and engaging explanations while also sharing personal anecdotes and practical advice for students.

00:00 Introduction to Reddit Chemistry Questions
00:55 Why Does Ice Make Fizzy Drinks Fizz More?
03:09 How Does Stainless Steel Remove Onion Smell?
06:53 When to Email Professors About Recommendation Letters
10:19 Am I the Jerk for Pranking My Students?
23:06 Conclusion and Listener Engagement

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#193

In this episode of Chemistry for Your Life, hosts Melissa and Jam delve into the chemistry of milk, focusing on the differences between raw and pasteurized milk. They discuss the processes of pasteurization and homogenization, how they affect the nutritional content of milk, and answer listener questions about raw milk's spoilage, nutritional values, and bacteria. The episode also highlights important safety considerations associated with consuming raw milk and addresses common misconceptions. The hosts also shout out their Patreon supporters and encourage others to join their community.

00:00 Introduction to Milk and Pasteurization
00:53 Listener Questions and Raw Milk Discussion
01:53 Shoutout to Patreon Member Scott B
02:38 Deep Dive into Pasteurization
05:29 Chemistry Lesson: Proteins and Pasteurization
22:27 Heating Milk at Home
23:30 Raw Milk: Myths and Facts
25:02 Pasteurization and Nutritional Content
29:22 Risks of Drinking Raw Milk
32:21 Homogenization Explained
38:18 Milk Hot Takes and Fun Facts
43:14 Conclusion and Community Shoutouts

1. https://www.extension.purdue.edu/extmedia/as/as-612-w.pdf
2. https://winnebago.extension.wisc.edu/2020/12/08/the-dangers-of-raw-milk/
3. https://realrawmilkfacts.com/raw-milk-news/sdsu-extension-raw-milk-and-home-pasteurization
4. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/pasteurization
5. https://pubmed-ncbi-nlm-nih-gov.libproxy.library.unt.edu/22054181/
6. https://www.sciencedirect.com/science/article/pii/S0362028X22128449?via%3Dihub
7. https://pubsapp.acs.org/cen/whatstuff/stuff/7945sci2.html
8. https://youtu.be/LFKVKshX5tQ
9. https://www.fda.gov/food/alerts-advisories-safety-information/updates-highly-pathogenic-avian-influenza-hpai

We want to give a special thanks to Bri McAllister for illustrating molecules for some episodes! Please go check out Bri’s art, follow and support her at entr0pic.artstation.com and @McAllisterBri on twitter!

Thanks to our monthly supporters

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• Letila
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• Lyn Stubblefield
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#071 Rebroadcast

It's time to crack into one of life's great mysteries: eggs. So what happens when we cook them?! How do they go from clear goo to white jiggle? This is a question we received long ago, and with topics this serious, we don't yoke around. So we waited until we could bring in an eggsperienced egg chef, Jason Cress, to figure out this topic with us. In Jam's opinion, Jason's insight on the topic of eggs just can't be beat. We know many of you guys may be busy with some (hopefully safe) version of Thanksgiving, but despite the holiday we couldn't pass on the chance to shell out another episode for you guys, especially for our friends around the world, who are just experiencing a regular ol' Thursday today. Well without further ado, let's ap-poach this mystery together.

References from this episode

1. Biochemistry Garret & Grisham Fourth Edition
2. https://pubs.acs.org/doi/pdf/10.1021/acs.jchemed.6b00319
3. https://www.nature.com/scitable/blog/scibytes/why_do_eggs_hardboil/
4. https://askabiologist.asu.edu/activities/breaking-proteins
5. https://chicagoacs.org/articles/126

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• Letila
• Katrina Barnum-Huckins
• Suzanne Phillips
• Venus Rebholz
• Lyn Stubblefield
• Jacob Taber
• Brian Kimball
• Emerson Woodhall
• Kristina Gotfredsen
• Timothy Parker
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• Chris Skupien
• Chelsea B
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In this bonus game edition of 'Chemistry For Your Life', host Melissa, co-host Jam, and guest Claire embark on an entertaining journey of debunking or verifying popular 'fun facts' submitted by their listeners. The game, titled 'Fun Fact or Fake Factoid', involves dissecting quirky trivia ranging from the pollination of tomatoes to the weight of all ants versus humans, and the smell of old books. The episode blends humor, friendly competition, and scientific inquiry, including surprising personal anecdotes and genuine compliments. Special thanks are given to the show's Patreon supporters who contributed the intriguing facts for this episode.

00:00 Introduction and Game Setup
03:32 First Fun Fact: Tomato Pollination
07:15 Second Fun Fact: Ants vs. Humans
11:52 Third Fun Fact: The Smell of Old Books
13:49 The Smell of Old Books Explained
14:47 Vanilla and Dopamine Connection
15:26 Fun Fact: Glacial Ice and Freshwater
18:34 Longest Word Typed with Left Hand
22:12 The Egg Inside Your Grandma
25:13 Wrapping Up and Thank Yous
References from this episode:

1. https://nenativeplants.psla.uconn.edu/wp-content/uploads/sites/3415/2021/11/Constructing-Bee-Habitats-for-Crops-Benefiting-Buzz-Pollinators.pdf
2. https://ohioline.osu.edu/factsheet/ent-0092
3. https://www.pnas.org/doi/10.1073/pnas.2201550119
4. https://pubs.acs.org/doi/abs/10.1021/ac9016049
5. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10818928/
6. https://www.rd.com/article/longest-word-type-left-hand/
7. https://www.rogelcancercenter.org/fertility-preservation/for-female-patients/normal-ovarian-function#:~:text=Current%20knowledge%20indicates%20that%20females,number%20of%20eggs%20each%20month.
8. https://www.ncbi.nlm.nih.gov/books/NBK26842/

We want to give a VERY special thanks to Claire for sharing her knowledge with us and for her most pleasant company!

We want to give a special thanks to Bri McAllister for illustrating molecules for some episodes! Please go check out Bri’s art, follow and support her at entr0pic.artstation.com and @McAllisterBri on twitter!

Thanks to our monthly supporters

• Scott B
• Jessie Reder
• Ciara Linville
• J0HNTR0Y
• Jeannette Napoleon
• Cullyn R
• Erica Bee
• Elizabeth P
• Sarah Moar
• Rachel Reina
• Letila
• Katrina Barnum-Huckins
• Suzanne Phillips
• Venus Rebholz
• Lyn Stubblefield
• Jacob Taber
• Brian Kimball
• Emerson Woodhall
• Kristina Gotfredsen
• Timothy Parker
• Steven Boyles
• Chris Skupien
• Chelsea B
• Bri McAllister
• Avishai Barnoy
• Hunter Reardon

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Question and Response 58

In this bonus episode of Chemistry For Your Life, hosts Melissa and Jam are joined by Claire, an expert in pharmacology and neuroscience, to discuss the inner workings of antidepressants and answer additional questions from the previous episode. Claire shares her grad school experiences, highlighting the challenges and unique aspects of her biomedical sciences PhD program. They also delve into the complexities of drug side effects, withdrawal symptoms, and whether Adderall is addictive, offering nuanced insights throughout. The episode concludes with each sharing fun facts that live rent-free in their heads and an engaging community-inspired segment.

00:00 Introduction and Episode Overview
01:36 Meet Claire: Grad School Experiences
03:10 Navigating Grad School Challenges
05:26 The Importance of Support Systems
06:25 Exploring Pharmacology and Neuroscience
09:52 Fun with Tattoos and Science
11:40 Understanding Drug Side Effects
17:00 Withdrawal Symptoms Explained
18:44 No Parents Allowed
19:19 Is Adderall Addictive?
19:53 Dopamine and ADHD
21:38 Adderall's Effects on the Body
28:32 Fun Facts and Listener Contributions
35:30 Closing Remarks and Acknowledgements

References from this episode:

1. Rope around the earth

We want to give a special thanks to Bri McAllister for illustrating molecules for some episodes! Please go check out Bri’s art, follow and support her at entr0pic.artstation.com and @McAllisterBri on twitter!

Thanks to our monthly supporters

• Scott B
• Jessie Reder
• Ciara Linville
• J0HNTR0Y
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• Erica Bee
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• Letila
• Katrina Barnum-Huckins
• Suzanne Phillips
• Venus Rebholz
• Lyn Stubblefield
• Jacob Taber
• Brian Kimball
• Emerson Woodhall
• Kristina Gotfredsen
• Timothy Parker
• Steven Boyles
• Chris Skupien
• Chelsea B
• Bri McAllister
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#191

In this episode of 'Chemistry for Your Life,' hosts Melissa and Jam delve into captivating and practical fun facts about vitamin C. They discuss the recommended daily intake, its role in preventing scurvy, the surprising regulations on food labels, and the common foods that are rich in vitamin C. Furthermore, they explore its use as a preservative and potential benefits in skincare, emphasizing the essential need for a varied diet to maintain optimal health. They also share personal anecdotes and considerations for supplementing vitamin C through diet and topical applications.

00:00 Introduction to Fun Facts About Vitamin C
01:12 Daily Vitamin C Requirements and Deficiency
02:30 Vitamin C in Foods and Supplements
03:16 Personal Vitamin C Intake Stories
06:54 High Vitamin C Foods
12:49 Vitamin C Needs for Different Lifestyles
15:12 Challenges in Vitamin C Research
15:58 Vitamin C as a Preservative
17:09 Topical Application of Vitamin C
18:07 Vitamin C and Wound Healing
19:10 Vitamin C in Skincare
20:38 Vitamin C Supplements: Do You Need Them?
22:56 Personal Experiences with Vitamin C
25:46 Favorite Vitamins and Their Impact
27:57 Wrapping Up: Final Thoughts on Vitamins
29:00 Credits and Acknowledgements

References from this episode:

1. Biochemistry, 4th edition Garrett & Grisham
2. https://pubmed.ncbi.nlm.nih.gov/18505499/
3. https://youtu.be/3e2JYMNS_W4?t=477s
4. https://pubs.rsc.org/en/content/articlelanding/2019/ob/c9ob01646e
5. https://thispodcastwillkillyou.com/2019/02/05/episode-19-scurvy-thanks-a-lot-evolution/

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#035 Rebroadcast

Do you like apples? Ever wonder why they turn brown when you cut them? This week, Melissa and Jam explore this very question. What's going on in these apples? Where does the brown come from? Is it a good or bad thing? Does it taste different? Is the brown actually apple tears from the pain of being cut? And how do you like them apples?

References from this episode

1. Science Experiment: The Brown Apple Project - 4-H
2. Purification and Characterization of Polyphenol Oxidase from Banana (Musa sapientum L.) Pulp - Chang-Peng YangShuji FujitaMD AshrafuzzamanNaoko NakamuraNobuyuki Hayashi
3. Nonbrowning GM apple cleared for market - Emily Waltz, Nature Biotechnology
4. Why Do Avocados Turn Brown? – The Chemistry of Avocados - Compound Chemistry
5. Browning Inhibition in Fresh-cut ‘Fuji’ Apple Slices by Natural Anti-browning Agents
6. Inhibition of Apple-Slice Browning by 4-Hexylresorcinol - Yaguang LuoGustavo and Barbosa-Cánovas
7. Department Of Agriculture Approves First Genetically Modified Apple, Which Resists Turning Brown - Britt E. Erickson, Chemical & Engineering News

Thanks to our monthly supporters

• Ciara Linville
• J0HNTR0Y
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• Cullyn R
• Erica Bee
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• Suzanne Phillips
• Nelly Silva
• Venus Rebholz
• Lyn Stubblefield
• Jacob Taber
• Brian Kimball
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• Timothy Parker
• Steven Boyles
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