Chemistry For Your Life

• Ask a Chemist: Does metal mess up sourdough? (and other questions)

  Ask a Chemist #64 Melissa and Jam delve into intriguing chemistry questions posed by their listeners. They explore whether all salts are salty, the chemistry of gunshot residue and fingerprinting, and the reactions between chemicals and sound waves. Special guest Maison, Melissa's husband, joins to discuss sourdough starter cultures and answer sourdough-related queries. The episode concludes with insightful comments from their Chemmunity members and reassurances about their well-being amid late-night recordings. 00:00 Introduction and Episode Overview 01:45 First Listener Question: Gunshot Residue and Fingerprinting 02:46 Is All Salt Salty? 15:28 Chemistry and Sound Waves 18:28 Sourdough Questions Begin 21:32 Sourdough Myths: Stainless Steel Debate 23:36 Acidity and Metal Reactions 27:47 Sourdough and Gluten-Free Misconceptions 29:40 Starting a Sourdough Business 31:22 Sourdough Starter Names and Maintenance 33:39 Maison's Sourdough Journey 42:06 Late Night Recording Concerns 44:41 Community Shoutouts and Closing Remarks   References from this episode: https://pubs-acs-org.libproxy.library.unt.edu/doi/full/10.1021/acs.joc.1c00805 https://pmc.ncbi.nlm.nih.gov/articles/PMC7919833/ Thanks to our monthly supporters Julie S Heather R Autoclave Chelsea M Dorien V Scott B Jessie R Ciara L J0HNTR0Y 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 ★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife

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• What is going on with science funding??

  #205 Jam and Melissa discuss the complexities and consequences of recent executive orders surrounding science funding. Melissa provides insight into how these changes impact university research, faculty positions, and broader society. The duo also highlights the historical context and importance of DEI in academia, emphasizing the broader implications of funding uncertainties on current and future science initiatives. 00:00 Introduction and Special Occasions 00:20 Current Issues in Science Funding 01:10 Host Background and Experience 02:19 Impact of Executive Orders on Science 04:21 Broader Impacts and DEI in Grants 14:03 Indirect Costs and University Funding 16:44 Trickle-Down Effects on Academia 27:03 Importance of DEI Initiatives 40:16 Conclusion and Further Reading   References from this episode: https://www.nature.com/articles/d41586-025-00365-z https://uscode.house.gov/view.xhtml?req=(title:42%20section:1862p-14%20edition:prelim) https://cen.acs.org/education/Racial-ethnic-diversity-US-chemistry/98/i43 Thanks to our monthly supporters Julie S Heather R Autoclave Chelsea M Dorien V Scott B Jessie R Ciara L J0HNTR0Y 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 ★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife

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• What is rust and is it kinda cool?

  #047 Rebroadcast This week, Melissa and Jam explore the chemistry of rust. What even is it? Where does it come from? Is it bad? Is it reversible? Let's get into it.   References from this episode Turning Back Time: Watching Rust Transform into Iron - National Institute of Standards and Technology The Color of Soil - United States Department of Agriculture Why does metal rust? - American Chemical Society Ultra-Pure Water - National Geographic   Thanks to our monthly supporters Julie S Heather R Autoclave Chelsea M Dorien V Scott B Jessie R Ciara L J0HNTR0Y 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 ★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife  

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• How do Tums make us feel better? (And why do they make us burp?)

  #114 Rebroadcast Tums, alka seltzer, and other antacids: they're simple, they've been around for a long time, but they're a tried and true method for helping our stomachs. But how do they work? What's the chemistry behind these unsung heroes?   References from this episode Chemistry Julia Burdge Biochemistry 4th edition by Garret & Grisham https://www.scientificamerican.com/article/bring-science-home-carbonation-time/ http://websites.umich.edu/~chemstu/content_weeks/F_06_Week10/p848.pdf https://www.acs.org/content/acs/en/education/outreach/celebrating-chemistry-editions/2021-ncw/fizz-race.html https://youtu.be/7VJ4cRWCpDw?t=1s     Thanks to our monthly supporters Julie S Heather R Autoclave Chelsea M Dorien V Scott B Jessie R Ciara L J0HNTR0Y 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 ★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife  

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• What's the Chemistry Inside Sourdough Bread?

  #204 In this episode Melissa and Jam delve into the fascinating biochemistry behind sourdough bread. They explore the role of microorganisms, including different strains of yeast and bacteria, in the fermentation process. The discussion covers how these organisms contribute to the unique flavors and textures of sourdough, and addresses common questions from listeners about its health benefits, the impact of tap water, and the variability of sourdough starters. The episode combines scientific insights with personal anecdotes about sourdough baking, shedding light on why this bread is so special and why it has gained popularity. 00:00 Introduction to Sourdough Curiosities 00:50 Meet the Hosts and Episode Inspiration 01:16 Listener Questions and Sourdough Popularity 02:48 The Science Behind Sourdough 03:18 Microorganisms in Bread Making 03:43 The Role of Yeast and Fermentation 07:33 Sourdough Starters and Fermentation Process 13:02 The Symbiotic Relationship in Sourdough 16:00 Recap and Listener Questions 20:18 The Art and Chemistry of Sourdough 22:02 Challenges and Rewards of Sourdough Baking 24:46 Sourdough Microbiome and Health Benefits 31:24 Impact of Water on Sourdough 32:55 Sourdough Preservation and Final Thoughts 36:39 Community Engagement and Support References from this episode: https://www.acs.org/pressroom/reactions/library/the-ultimate-donut-battle-cake-vs-yeast.html https://www.scientificamerican.com/article/single-celled-science-yeasty-beasties/ https://www.ncbi.nlm.nih.gov/books/NBK8125/ https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/acute-impact-of-ingestion-of-breads-of-varying-composition-on-blood-glucose-insulin-and-incretins-following-first-and-second-meals/A4C860D917A29E4C784B4B2E16C8D0CB https://pmc.ncbi.nlm.nih.gov/articles/PMC3317179/#B18https://journals.asm.org/doi/10.1128/aem.68.2.623-633.2002 https://pmc.ncbi.nlm.nih.gov/articles/PMC3317179/ https://pmc.ncbi.nlm.nih.gov/articles/PMC10103004/ https://www-sciencedirect-com.libproxy.library.unt.edu/science/article/pii/S2161831322013023 https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2023.1230043/full?trk=public_post_comment-text https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2022.989421/full https://pmc.ncbi.nlm.nih.gov/articles/PMC6345887/ https://journals.asm.org/doi/full/10.1128/spectrum.01121-23 https://www.mcgill.ca/oss/article/nutrition-technology/science-sourdough-and-how-jar-microbes-could-help-keep-your-bread-fresher-longer https://youtu.be/C_mU2slhltI https://youtu.be/yp_iaxtLCZs https://www.scientificamerican.com/article/the-science-of-sourdough-how-microbes-enabled-a-pandemic-pastime/ Thanks to our monthly supporters Julie S Heather R Autoclave Chelsea M Dorien V Scott B Jessie R Ciara L J0HNTR0Y 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 ★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife

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