Bonus Episode: Chemistry at Home 7 (Rebroadcast)

Here's a bonus episode dedicated to teaching a specific chemistry experiment you can do at home. This month, we see what happens when we cut up different colors of leaves, put them in alcohol, mash them up, and soak a coffee filter in them.

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References

• The Science of Leaves from KristinMoonScience

Sara Hull
Dog Day Dan
Bri .
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Suzanne Phillips
Venus Rebholz
Jacob Taber
Brian Kimball
Kristina Gotfredsen
Timothy Parker
Steven Boyles
Chris Skupien
Chelsea B
Avishai Barnoy
Hunter Reardon

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#065 Rebroadcast

It's Fall! You know why they call Fall Fall? Well because the leaves fall. But before that, the leaves change color. Why do they do that? How? Is there any sort of function to it? Do the different colors mean anything? Let's dive into this overdue, colorful topic.

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References from the Episode:

1. http://www.compoundchem.com/2014/09/11/autumnleaves/
2. https://www.acs.org/content/acs/en/pressroom/reactions/videos/2014/why-do-leaves-change-color.html
3. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5465813/
4. https://www.nature.com/news/2007/071029/full/news.2007.202.html
5. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC125091/
6. https://harvardforest.fas.harvard.edu/sites/default/files/leaves/2002_11_leaf_article.pdf
7. https://biology.appstate.edu/fall-colors/hidden-colors-leaves-what-are-functions-those-yellow-and-orange-pigments-we-see-fall
8. http://www.appstate.edu/~neufeldhs/publications/hugh2005.pdf

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What makes skunk spray smell so astonishingly bad, and why can the odor come roaring back whenever a sprayed dog gets wet? Are humans unusually sensitive to skunk smell? Does tomato juice actually remove it, or have cartoons been lying to us for decades? In this spooky episode, Melissa and Jam investigate skunk spray, sulfur compounds, olfaction, odor removal, and the chemistry behind a smell that simply refuses to die.

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Timestamps

00:00 – A spooky question: Why do skunks smell so bad?
02:43 – The listener question that inspired the episode
04:33 – The chemical family hiding inside skunk spray
08:46 – Why our noses are incredibly sensitive to sulfur compounds
11:38 – How skunks weaponized a smell mammals already hate
12:43 – Why skunk odor can return when it gets wet
17:00 – Drawing out the surprising water-triggered reaction
21:07 – Jam’s teach-back: skunk chemistry explained
31:11 – Does tomato juice actually remove skunk smell?
32:55 – What chemistry suggests might work instead
34:44 – Skunk species, warning signs, and spray strategy
37:58 – Melissa’s baby-skunk rescue and other skunk encounters

References from the Episode:

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Why does microwaving ice cream for two five-second bursts feel different from microwaving it once for ten seconds? Can a science podcast make chemistry accessible without accidentally wrapping complicated ideas in answers that feel a little too neat—and what do seeds know about light that we don’t? Melissa and Jam tackle those questions along with protons versus neutrons, refrigerant patents, leaded gasoline, and an important conversation about unexpected ads. It’s a Q&R episode featuring chemistry off the cuff, educational soul-searching, listener corrections, and an unusually serious investigation into optimal ice cream texture.

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Timestamps

00:00 — Melissa turns the questions on Jam
00:42 — How long should you microwave ice cream?
02:09 — Why two five-second bursts differ from ten continuous seconds
06:43 — How melting and refreezing changes ice cream’s texture
08:25 — Is the podcast making chemistry too easy?
11:00 — Do analogies encourage curiosity or provide overly tidy answers?
17:51 — Jam’s perspective as the podcast’s non-chemist learner
20:15 — Why “that’s just how it is” can end scientific inquiry
25:52 — How can seeds detect light through soil?
31:37 — Yes, Melissa knows the difference between protons and neutrons
35:15 — Patents, leaded gasoline, and the refrigerant industry
37:26 — An important note about gambling ads and podcast platforms

References from the Episode:

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Do atoms “want” full electron shells, do molecules “prefer” stability, and are electrons really “attacking” each other? Or could it be that while personifying molecules might be quietly teaching us the wrong ideas? Chemistry education researcher Jessie Stenlund joins Melissa and Jam to investigate anthropomorphism, analogies, scientific language, and why a satisfying explanation isn’t necessarily an accurate one. Along the way, Melissa reckons with learning that one of her strongest teaching opinions might need revisiting.

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Timestamps

00:00 — Melissa discovers she may have been teaching something wrong
00:52 — Meet chemistry education researcher Jessie Stenlund
04:17 — Why does iron rust?
08:59 — What counts as anthropomorphizing molecules?
11:09 — Why personification makes chemistry easier to learn
15:17 — When chemistry’s official language already sounds human
18:49 — How personification can confuse cause and effect
24:58 — Oversimplification, unfalsifiable claims, and chemical evidence
34:07 — When scientific shorthand replaces real understanding
36:52 — Do students think atoms and molecules are alive?
40:48 — Can satisfying explanations stop us from asking questions?
47:35 — Are electrons really “attacking” other molecules?
52:09 — How to personify chemistry more responsibly
57:00 — Finding the right balance for different learners

References from the Episode:

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Rebroadcast #068

This week we issue a correction, joining other science publications issuing the same correction. That's kind of an obvious answer to the question of "Is science always right?" So in this episode we explore that question, as well as what happens when science isn't right. And why that's NOT a bad thing.

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References from this episode

1. https://www.acs.org/content/acs/en/pressroom/reactions/videos/2019/citrus-scent-debunked.html
2. https://onlinelibrary.wiley.com/doi/full/10.1111/jfq.12226
3. Chemistry by Julia Burdge

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Can cooking pasta, rice, or bread, and then cooling it down, actually make it healthier? Could yesterday’s leftovers affect your blood sugar differently than a freshly cooked meal, or is this just another nutrition “hack” invented by the internet? Melissa and Jam investigate starch, glucose, insulin, digestion, crystallization, and the surprising chemistry that happens while your food sits in the fridge. Plus, the whole thing somehow turns into a Lord of the Rings battle involving glucose, hobbits, and ents, because of course it does.

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Timestamps

00:00 — Can cooking and cooling starch make it healthier?
03:52 — Why bread, pasta, and rice get a bad reputation
04:36 — Starch: a polymer made from glucose
07:03 — How glucose, insulin, and blood sugar work
09:25 — The internet’s cook-cool-reheat claim
12:14 — What crystallization has to do with leftovers
14:43 — How starch changes as cooked food cools
15:48 — What is resistant starch?
17:20 — Studies on reheated bread, rice, pasta, and potatoes
19:51 — Resistant starch, fiber, and your gut bacteria
21:26 — Can repeated reheating make even more resistant starch?
23:14 — Jam explains resistant starch using Lord of the Rings
30:44 — A free food hack with actual science behind it
34:49 — Melissa and Jam’s favorite starchy meals

References from the Episode:

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What’s actually flowing through the “natural gas” pipes connected to your home—and did we get something wrong in our air-conditioning series? Which careers can an organic chemistry student pursue, how do topical pain-relief gels work, and what could make a successful HIV medication suddenly stop working? Melissa and Jam answer listener questions, revisit past episodes, correct the record, and stumble into a genuinely fascinating pharmaceutical mystery. Plus, could more chemistry history and chemistry-education stories be coming to the podcast?

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Timestamps

00:00 — Another round of listener chemistry questions
02:04 — Correction: methane, propane, and household natural gas
04:01 — How European AC systems handle propane safely
05:47 — Could more chemistry-education episodes be coming?
07:33 — The overlooked women and stories of chemistry
09:20 — What careers involve organic chemistry?
12:20 — A science teacher tackles the chemistry Praxis exam
13:38 — Do apples and human skin use the same protective pigment?
15:22 — Resources for learning organic chemistry
16:32 — How do topical pain-relief gels work?
19:35 — The HIV medication that suddenly stopped working
20:52 — How one crystal can transform an entire batch

References from the Episode:

Thanks to our monthly supporters
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