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Unlike its name, Bicycle Day is not a holiday honoring your favorite two-wheeled, environmentally friendly vehicle. This holiday celebrates the day chemist Albert Hofmann first discovered the psychedelic effects of lysergic acid diethylamide,…

Is gluten good for you, or is gluten bad for you? This video breaks down the chemistry and science behind this controversial food ingredient. Credit: Reactions/American Chemical Society

For decades, the U.S. government issued a chemical shark repellent to pilots, sailors, and even astronauts to fend off potential shark attacks. The problem was, that substance did not actually work. This video explains why developing an…

Vanilla is a flavor so common that some people use it as an adjective to describe something plain or ordinary. But watch out! This beloved, flavorful bean may soon become a rarity. Credit: Reactions/American Chemical Society

There’s probably a box of it in your refrigerator or cupboard, and it has hundreds of uses: baking soda. This video contains tips on how to use this handy compound to de-skunk your dog, clean your kitchen, and supercharge your washing…

This video is all about pancake chemistry. Get a closer look at the compounds and science behind that perfect pancake for your morning breakfast. Credit: Reactions/American Chemical Society

This video is a home demonstration showing that the key to making better pizza is through a basic understanding of dough chemistry. Specifically, it helps to know the chemical reactions involved in fermentation and baking. You’ll find pro…

A figure skating performance often begins with a moment of quiet focus to mentally "upload" a routine, consisting of a linked series of complex movements—such as jumps and spins—that must be executed expertly and automatically. This video…

Thanksgiving is a holiday when many people look forward to a tasty home-cooked meal. According to neuroscientist Charles Zuker, not only is that sense of taste in the brain, but it is a matter of life and death. This video takes you on a…

An estimated 133 billion pounds of food gets thrown away every year in the United States. Understanding when your food goes bad is important to help reduce waste. Unfortunately, consumers can’t just check the expiration date on the packaging,…

Is there such a thing as love at first scent? Hundreds of spray-on pheromone products claim to put you on the fast track to romance, but can they really help humans land a mate? This video has the answers. [Credit: Reactions/American Chemical…

Chemistry can let you taste food in an entirely new way. This video shows how you can actually taste raw garlic with your feet. No, your feet don't have any secret taste buds. It's all about the ability of chemicals to penetrate your skin.…

What do chameleons have to do with nanotechnology? You'll find out when you watch this video. These color-changing lizards are some of nature’s most interesting animals, all because they are masters of pigment and light. Explore the chemistry…

This video has easy, chemistry-fueled solutions for several everyday dilemmas, such as making bitter coffee taste better, plus other useful tips to improve your life. [Credit: Reactions/American Chemical Society…

This video contains chemistry-fueled solutions for everyday problems, such as spotting rotten eggs, reviving soggy green vegetables, and fixing busted buttons. [Credit: Reactions/American Chemical Society (www.youtube.com/acsreactions)]

This video brings chemistry to the kitchen, featuring science-backed tips to cook rice with fewer calories, get extra-juicy chicken when you don't have time to marinate, and keep sliced fruit from browning too quickly. Watch and learn how…

It’s a sinister condition that affects millions of people: addiction. Whether it’s alcohol, drugs, food, or gambling, addiction can ruin lives. This video takes a look at the chemistry behind addiction. Credit: Reactions/American Chemical…

This video examines the science behind the most misunderstood spice in the world: allspice. [Credit: Reactions/American Chemical Society (www.youtube.com/acsreactions)]

Cats: they are the subject of millions of videos and hundreds of memes. This video has answers to some of the biggest cat-related questions out there: Why does catnip make most cats go crazy? How does kitty litter clump? And what does it mean…

This video uncovers the chemistry behind the spine-tingling sense of fear. Watch as Abigail Marsh, Ph.D., Associate Professor of Psychology at Georgetown University, highlights key brain chemicals and hormones involved in fear and the…

If you enjoy barbecues, you'll enjoy this video. It contains chemistry knowledge that will impress your guests, such as why red meat is red. You’ll also learn about the chemical reaction that changes raw meat into grilled brown deliciousness.…

This video explains how certain neurotransmitters fuel lifelong pair bonds in prairie voles, which—along with humans—are the mammalian kingdom's leading monogamists. In the video, Abigail Marsh, Ph.D., Associate Professor of Psychology at…

Pepper is one of the most common condiments in the world today, but it used to be more valuable than gold. This video examines how pepper's delectable chemistry made it a key player in the global spice trade. [Credit: Reactions/American…

Whether it’s plain cheese, deep-dish stacked with meats, or thin-crust veggie delight, there’s just something about pizza that makes it delicious. This video shows the chemistry that goes into every ingredient in pizza. It also describes a…

What happens when you get covered in poison ivy and you cannot stop scratching? Jennifer Novotney, winner of the 2014 Chemistry Champions science communications competition, breaks down what it is about that dreaded vine that makes us so…

Poisonous snakes are dangerous, but what exactly makes their venom so powerful? The answer is chemistry. This video sheds some light on the proteins in snake venom, as well as its potential medical uses. Credit: Reactions/American Chemical…

Forget ketchup and mustard—sriracha might be the world's new favorite condiment. Beloved by millions for its unique spicy, garlicky, slightly sweet flavor, the chemistry of "rooster sauce" is the focus of this video. [Credit:…

White, green, oolong, and black teas all come from the same plant, but they are vastly different in flavor and color. This video explores the chemistry that happens in the tea leaves during production. Credit: Reactions/American Chemical…

What’s that stuff that collects in the corners of your eyes when you sleep? This video explains the chemistry of the film that protects your eyes. Credit: Reactions/American Chemical Society

Have you ever needed to get rid of your chewing gum quickly, but spitting the gum out would cause a scene? Not sure you want to swallow the whole wad? Chemistry’s got your back. Find out why chocolate makes gum disappear. Credit:…

It’s one of the most popular beverages in the world, and many of us rely on it to stay awake every day. But not every cup of coffee is created equal. From the bean to the brew, science can help you get the perfect cup. This video goes on a…

This video explains how to make your own glass cleaner, keep red wine from staining your carpet, and why saliva can also be a great cleaning product. [Credit: Reactions/American Chemical Society (www.youtube.com/acsreactions)]

You may have heard it from your mom over and over again: "Eat your carrots, they'll help you see better!" Is it true? In this video, chemist Chad Jones, host of the Collapsed Wavefunction podcast, cracks the carrot case wide open. [Credit:…

Online entrepreneurs may try to sell bottled human pheromones, but do these even exist? It's doubtful, according to this video. Credit: Reactions/American Chemical Society

Best-selling author Sam Kean debunks the myth of the Megalodon, the 50-foot super shark that, despite what you may have read, is long extinct. In this video, Kean unravels the myth by explaining how the element manganese holds the key.…

You may have seen them in late-night commercials or at your local pharmacy: little pills that claim to cure your cold, help you wake up, or maybe help you lose weight. Vitamin and mineral supplements are everywhere, generating billions of…

A common belief is that a compound in turkey known as tryptophan makes people especially drowsy after they've eaten it. This video debunks this myth. [Credit: Reactions/American Chemical Society (www.youtube.com/acsreactions)]

Chemists have found potential drugs and other useful compounds in some truly bizarre places in nature. Who would have thought that blood from the Komodo dragon could have a secret inside of it that could possibly save your life? This video…

This video walks you through the chemistry behind protein denaturing, making an egg bounce, and creating your own green eggs (minus the ham). Credit: Reactions/American Chemical Society

Sports-drink commercials often mention electrolytes, but why do we need these chemicals, and what happens if we don’t have enough of them? Electrolytes are salts that help our cells move water around, and enable nerve impulses that keep our…

This video explores what ringworm is, how to avoid contracting the infection, and—if you do—how to get rid of it. Credit: Reactions/American Chemical Society

A bar of chocolate contains hundreds of compounds, many with beneficial properties. This video explores a list of five chemical facts about why chocolate, in moderation, may be good for you. [Credit: Reactions/American Chemical Society…

We all want to be healthy, but some food myths can actually get in the way of good nutritional decisions. This video shatters one food myth that you may have heard: microwaving your food zaps its nutritional value. Watch to find out why that…

We all want to be healthy, but some food myths can actually get in the way of good nutritional decisions. Some people say that eating frozen vegetables means losing some nutritional value. But are those people right? [Credit:…

Some people enjoy eating meat, while others are vegetarian. The consumption of beef is growing, but cattle are significant contributors to greenhouse gases. What could possibly replace meat in the future? The artificial replacement could be…

Most scientists say genetically modified foods are safe to consume, but critics are fiercely opposed to GMOs. The U.S. has several federal agencies that regulate GMOs. Where do those agencies stand? In the era of CRISPR gene-editing…

Mycotoxins, such as aflatoxins, are a major agricultural problem because their presence in grains can be lethal to humans and other animals. This video explores methods for testing grains to ensure their safe consumption. Credit: U.S.…

In this video, Richard Hartel, Ph.D., Professor of Food Engineering at the University of Wisconsin-Madison, boils a mixture of sugar, water and corn syrup at high temperatures to produce hard candy. He demonstrates how the molten liquid candy…

Honey is great for drizzling over toast, stirring into tea, and many other uses. What most people don’t know is that during the trip from the flower in the field to the jar on your table, honey spends a lot of time in a bee’s gut. This video…

As the saying goes, you can catch more flies with honey than with vinegar. But can you? This video explains the chemistry behind why fruit flies love vinegar so much that some entomologists call them “vinegar flies.” Credit:…

More than 25 million people rely on Adderall™ and other similar drugs to help treat narcolepsy, depression and attention deficit and hyperactivity disorder (ADHD). But how does amphetamine, the active ingredient in Adderall™, work? This video…

Vegetables are full of essential vitamins and minerals, but how should you eat them to get the most nutritious value? Raw? Sauteed? Frozen? The answer is, it depends. Let this video help you navigate the ins and outs of cooking vegetables.…

Why does baking powder say “double acting” on the container? Is that better than single acting? This video explains the phrase, with chemistry. Credit: Reactions/American Chemical Society

Whether or not you have anxiety, you've probably heard of Xanax®. This video uncovers the chemistry behind this popular and widely prescribed drug, and answers the question of how Xanax works in the body. Credit: Reactions/American…

Do you ever wonder how milk becomes cheese? This video explores the chemistry and the microbes that go into this popular dairy product. Credit: Reactions/American Chemical Society

Do you have a sweet spot for sweets? The next time you are tempted to stuff your face with candy, ask yourself how much is too much. This video explores how many pieces of candy can kill you if eaten in one sitting. Credit:…

Jellyfish seem serene, but the pain that comes from a run-in with their tentacles is anything but tranquil. You may have heard a certain rumor about how to treat a jellyfish sting to make the pain go away, but does that icky old-wives' tale…

Your smartphone addiction isn't helping you sleep. In fact, an obscure chemical reaction may be keeping you awake. This video looks at the process that connects your late-night texts to your lack of sleep. [Credit: Reactions/American Chemical…

Chocolate-chip cookies are nearly universally adored. People enjoy them in all sorts of textures, sizes, and tastes. So, how can you make a perfect cookie? By using science, of course. This video features Science News magazine's Bethany…

When Thanksgiving comes around, many people think about taking their turkey preparation to the next level. But before you whip out that deep fryer, you're going to want to watch this video. This video brings you the do's and don'ts of turkey…

This video reveals the chemical compounds that give skunk spray its horrendous odor and offers tips for what to do if you or your pet accidentally get sprayed. Credit: Reactions/American Chemical Society

What is cotton candy? Watch as University of Wisconsin-Madison Professor of Food Engineering, Richard Hartel, explains how to spin piping-hot melted sugar into tasty threads, eventually cooling off and forming this sweet treat. [Credit:…

Freshly caught fish is delicious. But after a day or two, that filet in your fridge smells a little fishier, thanks to a stinky molecule known as trimethylamine. Find out how to make fish taste and smell less fishy with this video. Learn…

Some special occasions call for flowers. After a few days, though, that beautiful bouquet may start wilting. This video has picked out the best science-backed tips to maximize the freshness of cut flowers. Credit: Reactions/American…

Do you have a special someone you want to impress? This video might help. Learn how to turn white flowers into fluorescent masterpieces. Credit: Reactions/American Chemical Society

Nachos are a favorite snack for many people. This video contains some do-it-yourself chemistry advice to help you step up your nacho success. The secret ingredient? A chemical called sodium citrate. Credit: Reactions/American Chemical…

This video delves into the everyday chemistry of hot-cocoa powder. From the chocolate mix to the milk, these science-inspired life hacks should help improve your cold weather pick-me-up. Credit: Reactions/American Chemical Society

Supermarket tomatoes account for nearly 10 percent of produce sales in the U.S. So why do most store-bought tomatoes taste terrible? Is there a way to make tomatoes taste great again? This video may have the answer. Credit:…

Nothing kills snack time quite like staleness. This video offers some pro tips on how to revitalized stale snacks, based on solid chemistry. Credit: Reactions/American Chemical Society

If you’ve eaten food today that has at least one ingredient that was farmed, you probably owe some thanks to earthworms. How do these lowly invertebrates turn what humans find inedible into beloved compost? Earthworms have an extra enzyme…

This video looks at the chemistry involved in making ice cream creamy and sweet. The creaminess of ice cream has little to do with cream. It's all about the ice crystals. This video shows how to make ice cream three different ways with…

This video examines some novel proposals for combating climate change—including space mirrors, seeding the ocean with iron, and feeding cows seaweed. In reality, these ideas may or may not be feasible, but they are all supported by valid…

It’s been around for decades, and it may be in your diet soda—for a little while longer, anyway. PepsiCo is removing the artificial sweetener aspartame from its Diet Pepsi products in the U.S. The company cited consumer concerns about the…

Few ingredients come with as much baggage as MSG. Otherwise known as monosodium glutamate, this compound has had a bad reputation for nearly 50 years. This video debunks MSG myths and explains why the scientific consensus is that this flavor…

You may have heard that tossing rice at weddings will harm wild birds. This video explains why that myth is not backed up by science, and proves it with chemistry. Credit: Reactions/American Chemical Society

White chocolate may lack the rich flavor of milk chocolate and the glossy brown color of dark chocolate. And many people argue that it is not really chocolate at all. So what is it about this creamy candy that sets it apart from the darker…

Do you need a slow cooker, rice cooker, sous vide immersion circulator, and a pressure cooker in your kitchen taking up counter space? The answer depends on how you intend to use these gadgets and on the chemistry of how food gets cooked.…

Neuroscientist Daphna Shohamy has found that teen brains are wired to learn. She thinks that studying teenagers can help us discover how everyone makes decisions based on experiences and memories. Shohamy’s research is showing that learning…

Songbirds have a finite time period in which they must learn to sing. Humans, too, have a limited period to learn to communicate. Neuroscientist Sara Woolley studies the brain science and learning pathways of finches—songbirds who mate for…

Why does warm toast have a more complex flavor than plain bread? Why does cooking raw food in general result in mouthwatering smells and rich tastes? The answer lies with the Maillard reaction, also known as the "browning reaction." By…

For all you chocolate lovers out there, this video puts dark and milk chocolate together in a faceoff. Which of these deliciously and potentially healthful treats will come out as the greatest? Watch them fight it out in four rounds.…

Deep in the Amazon rainforest, scientists have uncovered a family of chemicals that the poison dart frog uses to defend itself. This video explains how this tiny amphibian uses chemistry to create some of the most powerful toxins in the…

Some people talk all the time about how they need to “detox.” Plenty of companies want to sell you juices and smoothies that claim to cleanse your body of harmful toxins. But before you spend money on those expensive products, you should know…

Peanut allergies are some of the most dangerous food allergies in the human population, due to how commonly they are found in the food industry. For the past couple of decades, peanut allergies have been on the rise in the United States. This…

This animation explains how carbohydratesare loaded into the vascular tissue called phloem for distribution throughout living plants.

This animation shows root nodule formation, a complex process in leguminous plants that supports symbiosis with nitrogen-fixing bacteria.

Most cats love catnip, but that’s not why this flowering plant produces its volatile oils. The scent of catnip is actually an application of "the enemy of my enemy is my friend" strategy. Find out exactly what that means in this video.…

The scent of freshly cut grass may actually be a chemical cry for help. This video explains how plants communicate, their chemical response to being damaged, and how insects play a role. Credit: Reactions/American Chemical Society

Food fraud often boils down to politics or semantics. An item labeled as parmesan cheese might not come from Parma, for instance. Sometimes, food producers try to feed us cheap fillers or other false ingredients. In this video, Sophia Cai…

If you've ever made a grilled-cheese sandwich, you may have learned the hard way that some cheeses simply don’t grill well. Why is it that some cheeses melt perfectly, while others crumble into a nasty, oily mess? This video answers that…

When days get shorter, darker, and colder, some people become gloomier. For people with seasonal affective disorder, the changing seasons can make them sadder than most, to the point of depression. Why does this happen? What can someone with…

Durian is known as the king of fruits in southeast Asia, but it’s also banned from many public spaces due to its powerful odor. This video explains the unique chemistry behind durian, and catches some participants at PBS Digital Studios…

Getting to Mars is on some people's minds here on Earth. When it comes to space travel, recycling is a space traveler's best friend, urine included. This video looks at a brilliant new potential use for urine in space. It flows a bit farther…

Did you know that seashells are made of basically the same stuff as chalk? So why is chalk crumbly but seashells are durable? This video explains that the secret is in the shells' biochemistry. Credit: Reactions/American Chemical Society

It seems like it's in just about every product on store shelves: high fructose corn syrup. What is it, and how is it different from table sugar? This video answers these sweet questions. [Credit: Reactions/American Chemical Society…

Surströmming—Swedish for sour herring—is legendary for its powerful odor. That malodorous scent is a result of the chemistry of preserving food. This video explores what might just be the world's smelliest food, with help from the people who…

This video investigates some sushi chemistry. Take a deep dive into the science of rice, fish, and seaweed. Credit: Reactions/American Chemical Society

The humble tardigrade can be found practically anywhere there is enough water for it to live, and quite a few places there isn’t. It can survive drying out, extreme heat and cold, and even exposure to a vacuum. This odd, ugly-cute organism's…

Do you love a spicy wasabi kick to accompany your raw fish? Well, you’ve probably never tasted real wasabi. As Sarah Everts explains, unless you’ve had a sushi chef grate an expensive wasabi stem straight onto your plate, you’ve probably not…

Have you ever bitten into a cake donut when you were expecting the texture of a yeast donut? Did it matter? After all, it’s just fried dough, right? This video discusses how chemistry makes these two similar foods taste so very different.…