Chemistry For Your Life

In this podcast, the hosts discuss why some people get bitten by mosquitos more than others. They explore factors like volatile acids, lactic acid, carbon dioxide, body temperature, bacteria, and metabolic rate. They also discuss the relationship between allergy medicine and mosquito bites, as well as the complex factors that contribute to mosquito biting behavior. The hosts share their recent work accomplishments and motivation for future podcast discussions.

Topics discussed in this podcast include the effectiveness of baking soda and vinegar as cleaning agents, why butter is yellow and can sometimes lose its color when whipped, the debate of whether a hot dog is a sandwich or a taco, the confusion of numbering rooms and the classification of bonds, and advice for new fathers on supporting their partners and finding their roles as dads.

Explore the reasons behind cars getting hot in summer and the environmental consequences. Learn about the greenhouse effect and its connection to cars. Discuss extreme heat and the danger of hot cars. Discover the use of reflectors for cars and the relationship between water and temperature. Explore the potential effects of UV light on the greenhouse effect. Reflect on gaining knowledge through the podcast and recent family events. Join the hosts in their recent date night and learn how to engage with the podcast and support the show.

#026 Rebroadcast This week, Melissa and Jam discuss part of an often requested topic: carbonation. Does it have a taste? Like why does carbonated water taste different than flat water? And what is carbonation in the first place? Does it give you unusually long life? How is it so refreshing? We answer some of those questions. References from this episode The Taste of Carbonation - Jayaram Chandrashekar, David Yarmolinsky, Lars von Buchholtz, Yuki Oka, William Sly, Nicholas J. P. Ryba, Charles S. Zuker Scientists Discover Protein Receptor for Carbonation Taste - National Institutes of Health Carbonation Has a Taste - Scientific American Thanks to our monthly supporters Ciara Linville J0HNTR0Y Jeannette Napoleon Cullyn R Erica Bee Elizabeth P Sarah Moar Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva 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 ★ Support this podcast on Patreon ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife. Want to start your own podcast? Use Transistor and you'll have the best podcast platform available. We use it and we are totally in love with it.   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

#161 Summer's here, blockbusters are coming out, people will be headed to the movies, and nothing goes better with a movie... than popcorn. At least that's how we feel around here. But what even is popcorn? Are the kernels just like regular corn? How do they pop to become popcorn? What even is the stuff we're eating? Can someone please tell me what's going on?? Let's dig in. References from this episode https://pubs.acs.org/doi/10.1021/bm049220l https://www.sciencedirect.com/science/article/abs/pii/S0733521083800071 https://royalsocietypublishing.org/doi/full/10.1098/rsif.2014.1247#d3e573 https://ag.purdue.edu/news/2020/02/whats-under-the-shell-of-this-popular-snack.html  https://www.scientificamerican.com/article/explore-the-pop-in-popcorn  https://www.sciencedaily.com/releases/2005/04/050415112829.htm https://extension.umn.edu/vegetables/growing-popcorn https://www.compoundchem.com/2017/01/19/popcorn/ https://royalsociety.org/blog/2015/02/the-science-of-popcorn/ https://www.acs.org/education/whatischemistry/adventures-in-chemistry/secret-science-stuff/popcorn.html https://www.canr.msu.edu/news/plant-science-at-the-dinner-table-popcorn https://extension.wvu.edu/lawn-gardening-pests/gardening/wv-garden-guide/growing-popcorn-in-west-virginia Thanks to our monthly supporters Ciara Linville J0HNTR0Y Jeannette Napoleon Cullyn R Erica Bee Elizabeth P Sarah Moar Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva 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 ★ Support this podcast on Patreon ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife. Want to start your own podcast? Use Transistor and you'll have the best podcast platform available. We use it and we are totally in love with it.   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Bonus Episode: Question and Response 43 In this month's bonus episode, Melissa and Jam respond to comments and questions about coffee in thermoses, yeast, intermolecular forces, plastic wrap, and more! Thanks to our monthly supporters Ciara Linville J0HNTR0Y Jeannette Napoleon Cullyn R Erica Bee Elizabeth P Sarah Moar Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva 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 ★ Support this podcast on Patreon ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife. Want to start your own podcast? Use Transistor and you'll have the best podcast platform available. We use it and we are totally in love with it.   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

#160 Recently we talked about how butter is made from cream, but how is whipped cream made from cream? What is whipping? How does whip cream get foamy and stay foamy? What's happening at the molecular level? Let's find out. References from this episode The development of structure in whipped cream https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1130&context=foodmicrostructure https://onlinelibrary.wiley.com/doi/10.1002/9781118881194.ch13#:~:text=A%20foam%20is%20a%20dispersion,the%20stability%20of%20the%20foam. Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid https://www.sciencedirect.com/science/article/pii/S0268005X0700032X https://blogs.extension.iastate.edu/answerline/2020/12/22/whipped-cream-tips-for-perfecting-by-stabilizing/ https://uwyoextension.org/uwnutrition/newsletters/stabilizing-whipped-cream/ Experimental Food Science (third edition) Milk and Milk Products Thanks to our monthly supporters Ciara Linville J0HNTR0Y Jeannette Napoleon Cullyn R Erica Bee Elizabeth P Sarah Moar Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva 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 ★ Support this podcast on Patreon ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife. Want to start your own podcast? Use Transistor and you'll have the best podcast platform available. We use it and we are totally in love with it.   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

#004 Rebroadcast This week Melissa and Jam talk about some of the possible unexpected results of hydrogenation, including trans fats.   Thanks to our monthly supporters Ciara Linville J0HNTR0Y Jeannette Napoleon Cullyn R Erica Bee Elizabeth P Sarah Moar Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva 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 ★ Support this podcast on Patreon ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife. Want to start your own podcast? Use Transistor and you'll have the best podcast platform available. We use it and we are totally in love with it.   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

#159 Can you spread it? Can you melt it? Can you bake with it? Can you cook things with it? You butter believe it! But what is butter? Or rather, whatter is butter? How do we turn cream into butter, and what is happening at the molecular level? Let's find out. References from this episode https://www.canr.msu.edu/news/they_did_what_to_your_milk https://www.compoundchem.com/2018/06/02/milk/ Biochemistry, 4th edition - Garrett & Grisham https://edu.rsc.org/primary-science/how-to-make-butter/4011889.article https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6836175/ https://pubmed.ncbi.nlm.nih.gov/34065288/ https://www.sciencedirect.com/science/article/abs/pii/S0308814612009363 Thanks to our monthly supporters Ciara Linville J0HNTR0Y Jeannette Napoleon Cullyn R Erica Bee Elizabeth P Sarah Moar Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva 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 ★ Support this podcast on Patreon ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife. Want to start your own podcast? Use Transistor and you'll have the best podcast platform available. We use it and we are totally in love with it.   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Bonus Episode: Question and Response 42 In this month's bonus episode, Melissa and Jam respond to comments and questions about freezing point depression, super-heated water, what salt does to yeast, video games, and more! Thanks to our monthly supporters Ciara Linville J0HNTR0Y Jeannette Napoleon Cullyn R Erica Bee Elizabeth P Sarah Moar Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva 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 ★ Support this podcast on Patreon ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife. Want to start your own podcast? Use Transistor and you'll have the best podcast platform available. We use it and we are totally in love with it.   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.