#026 RebroadcastThis 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 Nelly Silva Venus Rebholz Lyn Stubblefield Jacob Taber Brian Kimball shadow Emerson Woodhall Nichole Criss 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.comWatch our episodes on YouTubeFind 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.

#161Summer'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 Nelly Silva Venus Rebholz Lyn Stubblefield Jacob Taber Brian Kimball shadow Emerson Woodhall Nichole Criss 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.comWatch our episodes on YouTubeFind 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.

Bonus Episode: Question and Response 43In 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 Nelly Silva Venus Rebholz Lyn Stubblefield Jacob Taber Brian Kimball shadow Emerson Woodhall Nichole Criss 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.comWatch our episodes on YouTubeFind 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.

#160Recently 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 Nelly Silva Venus Rebholz Lyn Stubblefield Jacob Taber Brian Kimball shadow Emerson Woodhall Nichole Criss 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.comWatch our episodes on YouTubeFind 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.

#004 RebroadcastThis week Melissa and Jam talk about some of the possible unexpected results of hydrogenation, including trans fats.Thanks to our monthly supporters Nelly Silva Venus Rebholz Lyn Stubblefield Jacob Taber Brian Kimball shadow Emerson Woodhall Nichole Criss 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.comWatch our episodes on YouTubeFind 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.