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Master Safety to Obtain and Maintain Quality
Speaking at the Advances in Food & Beverage Analysis 2022 online symposium, Trevor Morones, Founder and Co-CEO of Control Point, delivered his talk on how to effectively allocate resources, maximize production efficiency and promote growth.
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Detecting Mercury Ions With Just a Tap
Researchers have developed a self-powered nanosensor that can discover small amounts of mercury ions and immediately report the result.
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How a Chemist Makes the Softest Bread You'll Ever Eat
Want to make the fluffiest bread possible? Then you need the technique called starch gelatinization. We made three loaves of bread to put the science to the test.
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Do the Public Need To Be More Scientifically Literate? With Dr. Hilary Jones
Why is it important to have doctors working within the media? Do the public need to be more scientifically literate? What advances have we seen in diagnostics? And how can this help GPs in the UK?
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Why Calcium Hydroxide Plus Corn Is Key to Understanding Western Civilization (and Tacos)
Corn tortillas may seem like an everyday, regular food item – but these pressed corn patties hold a secret almost as old as civilization itself.
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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.
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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.
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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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Why Vegan Products Don’t Always Taste As You’d Expect
In this episode, we are joined by Petra Gerhards, regional marketing manager for EMEA at Thermo Fisher Scientific.
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