How Does Toothpaste Make Orange Juice Taste Bad?

 

 
In our latest episode, we take on a common breakfast disturbance - the foul taste of orange juice after you brush your teeth. Toothpaste is loaded with a cornucopia of chemicals that add flavors, body, texture, and most importantly, the ability to clean your teeth. One compound in particular, a detergent known as sodium lauryl sulfate is responsible for the suds that you produce when brushing. As it turns out, this compound has an interesting effect on your mouths taste receptors. Watch the video to find out exactly how SLS affects your sense of taste, and be prepared to amaze your friends at breakfast when you drop chemical facts on why this bitter combo leads to such a puckered up, gross experience.
 
Produced by the American Chemical Society
Directed and animated by Kirk Zamieroski
 

ChemMatters: How NASA keeps tabs on air pollution from space

What flies around the world 14 times a day and can detect global air pollution levels from space? It's NASA's Aura satellite, whose mission is to understand the changing chemistry of the Earth's atmosphere. This remarkable satellite can measure air quality across the entire planet in just 24 hours. 

Find out more about Aura, how smog is formed, the future of Earth's ozone hole and much more in our latest episode of ChemMatters.

Produced by the American Chemical Society with support from NASA's Goddard Space Flight Center. 

Alternate download links (right-click to save): MP4 or AVI

 
 

The Chemistry of Egg Dyeing

 
With millions of eggs about to have their annual encounter with red, green, blue and other dyes this holiday weekend, our newest video helps uncover the chemistry behind this "egg-cellent" tradition. 
 
The video features Diane Bunce, Ph.D., professor of chemistry at Catholic University of America. Bunce explains, for instance, why vinegar is so important for eggshell to take up dye. Eggshells consist of calcium carbonate, the same chemical that makes up marble chips. But try to dye a white marble chip. Nope -- won't work! So what is it that makes eggshells dye-friendly? The video explains that egg shells have a "protein cuticle," which reacts with vinegar- based dyes in a way that allows dye to bond to the exterior of the egg. Find out more in the video.
 


 

The Chemistry of Alcohol and Hangovers

Saint Patrick's day is this Sunday, and there are many ways to celebrate like Irish soda bread at breakfast or corned beef and cabbage for dinner. For those celebrating St. Patrick's Day with green beer, moderation is key. Alcohol has several negative effects on your body -- many of which can amount to a miserable morning after. Find out the science behind those brutal hangovers and alcohol's other effects on the body in our latest video, and maybe we can inspire some caution in your celebration this year.
 


 

Why Cats Can't Taste Sweets



Do cats prefer sardines or sweets? Our newest video explains why cats, unlike humans and other mammals, are indifferent to sweet flavors. The video was filmed at the Monell Chemical Senses Center, an institute dedicated to research on taste and smell. Prior to becoming Monell's Director, Gary Beauchamp studied the sweet taste receptor genes of cats in the late 1970s. At the Philadelphia Zoo, he gave lions, tigers, cheetahs and housecats two different types of water-sugar water and regular water. The cats showed no preference to the sugar water, suggesting a physiological difference between other mammals, such as humans, monkeys, and dogs.

Watch the video to find out the cause of your cat's missing sweet tooth.

Produced by the American Chemical Society
Directed and animated by Elaine Seward

 

Five "sweet" facts about the chemistry of chocolate

Valentine's Day is right around the corner. Whether you're spending Valentine's with a special someone or you're stuck celebrating "Singles Awareness Day," we put together a list of five fascinating chemical facts about why chocolate, in moderation, may be good for you.


The video explains how a bar of chocolate contains hundreds of compounds, many with beneficial properties. Among the video's "sweet" facts:
  • Chocolate may improve your mood, and not just because of its delicious flavor. Chocolate contains a number of chemicals that inhibit the breakdown of the neurotransmitter anandamide -- sometimes called "the molecule of bliss" -- which can block feelings of pain and depression.
  • According to an article from the Journal of Agricultural and Food Chemistry, the naturally occurring polyphenols in cocoa - the key ingredient in chocolate - boost levels of HDL, commonly known as the "good cholesterol.



 

The Chemistry of Snowflakes



The video tracks formation of snowflakes from their origins in bits of dust in clouds that become droplets of water falling to Earth. When the droplets cool, six crystal faces form because water molecules bond in hexagonal networks when they freeze. It explains that ice crystals grow fastest at the corners between the faces, fostering development of the six branches that exist in most snowflakes. As snowflakes continue to develop, the branches can spread, grow long and pointy, or branch off into new arms. As each snowflake rises and falls through warmer and cooler air, it thus develops its own distinctive shape.

 

ChemMatters - Get to know the nutrition facts label


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Our latest ChemMatters episode explains the science behind calories and nutrition facts labels. Find out how scientists first determined the calorie content of food in the 1800s, and how fat, protein and carbohydrate levels on nutrition facts labels are found today.

Test your nutritional facts knowledge with our latest ChemMatters quiz!




 

Thanksgiving Chemistry: The science behind turkey pop-up timers, tryptophan and more





Does tryptophan really cause the bleary-eyed daze after a Thanksgiving meal? Why does that timer pop up from the Thanksgiving turkey at just the right moment? What causes bloating after eating?

For the answers to these questions and more, we're serving up two Bytesize videos that celebrate the chemistry of Thanksgiving. The first video in the series debunks the long-held holiday myth that a compound in turkey known as tryptophan makes people especially drowsy after a Thanksgiving meal. The other video features an entertaining holiday lecture from Diane Bunce, Ph.D., professor of chemistry at The Catholic University of America and recipient of the ACS Helen Free Award for Public Outreach.

 

A Brief History of Photography: Innovations in Chemistry



The history of photography is rich with chemical innovations and insights, producing hundreds of different processes to develop images in unique and often beautiful ways. But these historical images can be difficult to conserve, especially since each type of photograph requires a different preservation technique. While two photos could look very similar, they may differ chemically in dramatic ways.

This is where photo conservation scientists like Art Kaplan at the Getty Conservation Institute come into the picture. Art spends his days studying different styles of photographs, their materials and the chemistry that gave life to still life in the early days of photography. His office is loaded with drawers of photographic samples, scientific instruments and a clear passion for frozen history. In our latest video, Art explains the developmental processes of several types of photographs including daguerreotypes, ambrotypes and tintypes.