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Latest Videos

Group of large and small ancient Egyptian pyramids surrounded by sand.
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What Ancient Egyptian Chemistry Do We still Use Today?

Do we know the connections between ancient Egyptian practices and the chemistry we use today? Max unwraps ancient Egyptian chemistry and uncovers just how important a role their chemistry knowledge played in society at the time.
Photo showing the swirling, feathery patterns made by ice on a surface with light glinting off..
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74,963 Kinds of Ice

There are somewhere between 20 and 74,963 kinds of ice. So far, scientists have experimentally shown crystal structures for 19 or 20 kinds of ice. We’re going to charge through as many as we can in ten minutes.
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Mitigate Interference and Contamination in PFAS Analysis

In this Teach Me in 10, we hear from field application scientist Marc Elie on the challenges of PFAS analysis in matrices including drinking water and wastewater and how to mitigate interference and contamination on LC-MS/MS instrumentation.
A roasted chicken sitting on a table between a knife and fork.
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What Science Says About Brining Your Bird

George and Andrew violently disagree on whether brining meat matters. George thinks brining is totally unnecessary; Andrew thinks George is a heathen. They resolve their dispute with the help of some chemistry.
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Sample Preparation Techniques for Ion Chromatography

This Teach Me in 10 will cover some of the common sample preparation techniques used in ion chromatography and explore the methods used to accelerate target analyte determination.
Multicolored gummy bears with one giant gummy in the middle.
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Some Sugar Free Gummy Bears Are Laxatives. No, Really

Sugar free gummies are delicious, low on calories, and… technically laxatives? Reactions producer Andrew dives into the science to figure out how he can make delicious sugar free gummies without the uncomfortable side effects.
Illustration of the human body outline, skeleton, proteins and DNA interconnecting to make our systems work.
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"A Leader in Science", Professor Jane Clarke FRS in Conversation With Roger Mosey

Professor Jane Clarke FRS, a world-leading and award-winning biophysical protein chemist and now President of Wolfson College Cambridge, talks to Roger Mosey about leading in science and defying expectations.
People sit at a table eating Christmas dinner and a small Christmas tree and crackers on the table.
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What’s the Best Way to Prepare Food?

From frying and baking to zapping and roasting, here are a few scientifically-backed food cookery dos and don’ts.
An overhead view of bowl of rainbow-colored cereal with a spoon in and some scattered across the placemat.
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Gorgeous Rainbow-Colored, Stretchy Film for Distinguishing Sugars

Researchers have developed a kaleidoscope-like film for telling different sweeteners apart that display multiple colors when stretched by hand.
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MOSH/MOAH Analysis Without the Usual Struggles With Petra Gerhards

In this Teach Me In 10 episode Petra Gerhards, regional marketing manager for Thermo Fisher Scientific is here to make MOSH/MOAH analysis easier and more successful.
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