Chemistry For Your Life

#097 Rebroadcast

Most of us know the feeling. But what are we actually experiencing when we experience allergies? How does being around plants and pollen make us all sniffly? Why does this beautiful season have such a dark side? Let's find out.

References from this episode

1. https://www.ncbi.nlm.nih.gov/books/NBK538528/


2. https://www.chemistryworld.com/podcasts/histamine/3005799.article


3. https://www.acs.org/content/acs/en/molecule-of-the-week/archive/h/histamine.html


4. https://cen.acs.org/articles/93/i19/Periodic-Graphics-Allergies-Antihistamines.html

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#208

Melissa and Jam dive deep into the topic of FDA regulations, particularly focusing on food additives like red food dye. They discuss the complexities of the FDA's approval process, the Delaney Clause, and recent changes in the regulation of red dye number 3, which has been banned in response to cancer risks found in rats. They also delve into how other countries like the UK and Canada are ahead of the U.S. in reevaluating approved substances. The episode includes personal anecdotes and a discussion on the role of public awareness in influencing FDA policies. They wrap up with a lighthearted conversation about sprinkles and favorite dyed foods.

00:00 Introduction and FDA Discussion

00:36 Podcast Banter and Hat Story

02:42 FDA's Role and Food Additives

04:48 Red Food Dye Controversy

11:33 FDA Trustworthiness and Public Perception

18:29 Comparing Food Regulations: US vs. Canada

18:50 Trusting the FDA: A Personal Take

20:02 Challenges Faced by the FDA

20:56 Rebranding the FDA: A Fun Idea

22:16 Sprinkles and Donuts: A Sweet Debate

26:51 Favorite Dyed Foods

30:44 Podcast Wrap-Up and Community Shoutouts

References from this episode:

1. https://www.sciencedirect.com/science/article/pii/S0890856711009531


2. https://www.gao.gov/assets/hrd-82-3.pdf


3. https://pubmed-ncbi-nlm-nih-gov.libproxy.library.unt.edu/23026007/


4. https://www.fda.gov/food/hfp-constituent-updates/fda-revoke-authorization-use-red-no-3-food-and-ingested-drugs


5. https://cen.acs.org/food/food-ingredients/FDA-bans-red3-food-drugs/103/web/2025/01


6. https://www.acs.org/education/chemmatters/past-issues/2015-2016/october-2015/articial-dyes.html


7. https://cen.acs.org/food/food-ingredients/Editorial-Fewer-risky-food-colors/102/i26


8. https://pmc.ncbi.nlm.nih.gov/articles/PMC10502305/

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Question and Response 65

Melissa and Jam delve into a variety of interesting chemistry-related questions sourced from Reddit. They explore why farts stop smelling over time, the non-oily nature of Castile soap, why cookies and candies remain safe to eat at room temperature, and the mechanics behind rice cookers. They also discuss how opening a bottle can freeze its contents and offer reassurance to a chemistry Ph.D. student worried about forgetting basic chemistry knowledge. The episode is filled with insightful explanations, humor, and chemistry support, answering the everyday scientific queries of curious Reddit users.

00:00 Introduction and Reddit Questions Overview

01:44 Where Does a Fart Go?

04:01 Why Cookies and Candy Don't Spoil Quickly

07:31 How Do Rice Cookers Work?

10:52 Why Does Opening a Bottle Freeze the Contents?

15:16 How is Castile Soap Not Oily?

17:18 Forgetting Basic Chemistry as a PhD Student

24:35 Conclusion and Listener Engagement

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#207

Melissa and Jam explore why gasoline doesn't freeze in extremely low temperatures while water and other substances do. They delve into the concepts of intermolecular forces, polarity, and how impurities can affect the freezing and melting points of substances. The discussion includes a comparison of the behavior of different substances at varying temperatures, and a light-hearted conversation on favorite liquids that can exist in both liquid and solid states. They also hint at upcoming merchandise related to the topic.

00:00 Introduction and Setting the Scene

00:43 Why Gasoline Doesn't Freeze

03:10 Chemistry Behind Freezing and Melting

06:43 Intermolecular Forces Explained

15:44 Practical Implications and Fun Facts

20:46 Listener Questions and Closing Remarks

References from this episode:

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#011 Rebroadcast

Why is honey sticky but salt isn’t? What’s the difference between things that stick and things that just feel sticky? In this episode, Melissa and Jam dive into the chemistry behind adhesion, cohesion, and the forces that make substances cling to surfaces (and to our fingers). They explore intermolecular forces, viscosity, and why some things are nearly impossible to separate once they’re bonded. Plus, Jam shares a hilarious mix-up of words, and Melissa breaks down why this topic turned out to be trickier than expected!

Topics Covered:

• The difference between adhesion and cohesion

• Intermolecular forces: the unseen power behind stickiness

• Why some things feel sticky while others are just stuck

• How temperature and viscosity affect our experience of stickiness

• Why hydrogen bonding plays a key role in making substances cling

• Listener-submitted answers on the “scientific word for sticky”

Thanks to our monthly supporters

• Julie S


• Heather R


• Autoclave


• Chelsea M


• Dorien V


• Scott B


• Jessie R


• Ciara L


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• Jeannette N


• Cullyn R


• Erica B


• Elizabeth P


• Sarah M


• Rachel R


• Letila


• Katrina B


• Suzanne P


• Venus R


• Lyn S


• Jacob T


• Brian K


• Emerson W


• Kristina G


• Timothy P


• Steven B


• Chris and Claire S


• Chelsea B


• Avishai B


• Hunter R

Check out our website at chemforyourlife.com

Watch our episodes on YouTube

Find us on Instagram, Twitter, and Facebook @ChemForYourLife