Reactions Science Videos

For the winter holiday season, here is our chilly compilation of snow and ice chemistry!

In this video we ask, what makes kimchi sour, spicy, yet surprisingly rich and buttery?

This holiday, we asked Santa if the compounds found in his flame-retardant suit are naughty or nice.

In this episode we unravel the mystery of how Antarctica Fish avoid freezing to death.

This video will help you understand these buzzy weather words like humidity and dew point.

The holiday, enjoy this compilation video of Thanksgiving turkey chemical deliciousness!

In this video, learn how leather is made using techniques that are thousands of years old.

This episode debunks the myth that birds getting hurt by rice thrown at weddings.

In this episode, we explore how astronauts survive the deadly radiation of deep space.

This episode explains why you catch more flies with honey than with vinegar.

How can a tardigrade survive practically anywhere? The secret comes down to chemistry.

By popular request, this video features a much-loved, protein-packed Japanese food, natto.

In this video, we explain why baking powder say “double acting” on the container.

This week on Reactions, we explain the chemistry of drug expiration dates.

In this first episode of Chemistry Basics we're talking about the importance of isotopes.

Learn the chemistry of this classic party trick - popping a balloon with an orange peel.

In this video, we learn what REALLY happens to plastic bottles when you recycle them.

Reactions explains the chemistry of the film that protects your eyes when you wake up.

This week, we ask: can the power of silver combat sweat smells from your workouts?

We did the math to see how much tea was dumped in the harbor during the Boston tea party.

Yellowstone hot springs have incredible geochemistry, but why are they so dangerous?

To beat the summer heat, we turn to heat transfer and the chemistry of refrigerants.

The episode shows chemistry of cooking food using a rice cooker and other kitchen gadgets.

This episode analyses cheeses so stinky they’re banned on public transit in France.

We’re trying again to change hydrangea, since it didn’t work in an earlier episode.

In this video about preserving food, learn about the smelliest food from the experts.

This episode shows how savvy gardeners can fine-tune the color of their hydrangea blooms.

In this video, we explain how crumbly chalk and tough seashells are made of the same stuff.

We asked writer Sam Kean, are we breathing air molecules that were once exhaled by Caesar?

In this video, we use chemistry to see what makes cake donuts different from yeast donuts.

In this episode, learn about nanotechnology and the chemistry of color-changing lizards.

We visit St. James Cheese Company in New Orleans to learn how milk becomes cheese.

How does Melatonin work? In this video, we go into the chemistry of this sleep aid.

In this episode, we’re talking the science of airbags protect you in a car accident.

This week in celebration of Earth Day, we talk about the chemistry of methane hydrates as a source of energy and a climate change threat.

In this video, we’re explaining the science of flame jetting and the dangers this ten-foot fireball can cause to students and teachers.

Did you know that tree-ripened olives are not black but green? In this video, we break down the chemistry of these salty, oily stone fruits.

In this episode, we explain the chemistry of petrichor, a sweet smell in the air after it rains during a spring shower.

How do you recover gold that’s been dissolved in acid? How do we know the half-life of uranium? We take on your burning chemistry questions.

Cows burp up a lot of methane, a greenhouse gas that has huge climate change consequences. In this video, we uncover some gassy science.

We all love detective TV shows, like CSI Miami and Magnum P.I. In this episode, we’ll show what really happens in forensics science lab.

These black preserved eggs don’t look like food, but in this episode we’ll show how chemistry turns century eggs into a Chinese comfort food.

Thanks to our amazing fans for asking! Got more chemistry questions? Drop ‘em in the comments and we might answer them in future episodes.

From chocolate powder mix to the milk, check out these science-inspired life hacks will help improve your cold weather cup of hot cocoa.

Reactions is taking science to the skies to see what happens in the chemistry behind chemtrails, or more accurately, airplane contrails.

In this video, we look at gallium, the science behind the holes in the periodic table, and the history of how the elements fell into place.

Bakers on TV are always talking about gluten, like it’s some kind of monster hiding in your bread. So is it gluten good, or bad for you?

Reactions tackles the keto diet fad that never dies—The science that goes on with cutting out carbohydrates.