Latest Videos

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.

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.

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.

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.

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.

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.

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.

From frying and baking to zapping and roasting, here are a few scientifically-backed food cookery dos and don’ts.

Researchers have developed a kaleidoscope-like film for telling different sweeteners apart that display multiple colors when stretched by hand.

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.