How to Stay Awake (Without Caffeine) – Video from @ACSReactions #chemistrylifehacks

You’re tired and you need an energy boost, but you don’t want the jitters from caffeine. What to do? In this week’s video, we give you some chemistry-backed tips — one of which involves cats — to boost your productivity and stay awake without refilling the coffee cup.

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@ACSReactions Video: How do Jeans Get Blue?

Blue jeans are among the most popular clothing items in the entire world. But how did Levi Strauss get his “workwear,” as he called it, so blue? Through chemistry, of course. This week, we look at the chemistry of everyone’s favorite pair of pants.

@ACSReactions Video: Thanksgiving edition – What happens when you eat too much!

What Happens When You Eat Too Much – Reactions
The season of giving is often also the season of over-indulging at the dinner table. As Thanksgiving approaches, Reactions takes a look down at our stomachs to find out what happens when you overeat. Put on your “eating pants” enjoy the video and don’t forget to subscribe!http://bit.ly/ACSReactions

Awesome @ACSReactions infographic explains why there is no cure for #Ebola yet – hint – research, money, time

on Imgur here.

@ACSReactions Video: Accidental Discoveries That Changed The World #science #history

Subscribe! http://bit.ly/ACSReactions

Throughout the history of science, many major discoveries came accidentally. Sometimes they came from recognizing potential in an unexpected product or waste. Other times, discovery came out of pure desperation from a seemingly dead-end experiment. Here are some of those happy accidents that ended up changing the world.

ACS Reactions Video: Chemistry of Pizza!

The Chemistry of Pizza – Reactions

Oops alert! Casein is spelled incorrectly at 2:26. Thanks to an eagle-eyed viewer!

Whether it’s a plain cheese, a deep-dish stacked with meats or a thin-crust veggie delight, there’s just something about pizza that makes it delicious. There’s a lot of chemistry that goes into everything from dough to sauce to toppings to, of course, cheese. There’s also a very specific chemical reaction at work on every single slice, no matter what toppings you choose.

It’s called the Maillard Reaction, and it’s what causes the browning of the dough and toppings, as well as the release of some delicious compounds.

Video: How do rockets work? ACS Reactions explains

This week Reactions makes first contact with the kerbalnauts! Through the fun of Kerbal Space Program, we examine the chemistry of rockets. Featuring Doane College Postdoctoral Fellow Raychelle Burks, Ph.D., we look at solid and liquid propellants and the “ride-able explosion” that is a rocket launch.