Bytesize Science: Taking Sharper Aim at Pesky Stomach Ulcer Bacteria
Whats inside of one-sixth of the worlds population and is a thousand times smaller than the head of a pin? Its Helicobacter pylori, the pesky bacterium behind ulcers and other unpleasant stomach...
View ArticleBytesize Science: Hard Candy Chemistry!
Richard Hartel, Ph.D., professor of food engineering at the University of Wisconsin-Madison boils a mixture of sugar, water and corn syrup at temperatures over 300 degrees Fahrenheit to produce hard...
View ArticleBytesize Science: Candy Corn Chemistry!
Richard Hartel, Ph.D., professor of food engineering at the University of Wisconsin-Madison explains how the sugar crystal structure of candy corn gives this Halloween favorite its' characteristic...
View ArticleBytesize Science: Why Do Onions Make You Cry?
The onion — how could something that tastes so good cause so many tears? Common in cuisine from all around the globe, onions are world renowned for their ability to make us cry. Bytesize Science gets...
View ArticleBytesize Science: This BITES! What's the Deal With Deet Insect Repellent?
Learn how insect repellent ingredients like DEET work to scare away those nasty mosquitoes. (1:00)
View ArticleBytesize Science: How To Make Cotton Candy
So 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...
View ArticleChemMatters: Flavor chemistry--The Science Behind the Taste and Smell of Food
Why do people have different reactions to the same food? One person may love chocolate while another may find it too sweet. Some people love cheese while others find it totally nasty. Uncover the...
View ArticleBytesize Science: Does the Tryptophan in Turkey Make you Drowsy?
One common belief is that a compound in turkey known as tryptophan makes people especially drowsy, but we're here to debunk this holiday myth. Some of the key vocabulary words include melatonin,...
View ArticleBytesize Science: How Do Pop-Up Timers in Turkeys Work?
Have you ever wondered how timers know when your turkey is done cooking? Dr. Diane Bunce explains to us the chemistry behind the pop-up timers we use to cook turkey and how it actually has no idea when...
View ArticleChemMatters: The Chemistry Behind Bad Breath
Here is some good news for you: you can blame the sounds and odors that come from your body on bacteria. Yup -- those little critters are the ones responsible for a lot of what goes on inside our...
View ArticleBytesize Science: This BITES! What's the Lowdown on Malaria?
Did you know that malaria has caused more than half of all human deaths since the stone age? Get the scoop on the severity of this global threat with Nobel Prize winning chemist Dr. Peter Agre and his...
View ArticleBytesize Science: The Chemistry of Acne
Here is some good news for you: you can blame the sounds and odors that come from your body on bacteria (acne). Yup -- those little critters are the ones responsible for a lot of what goes on inside...
View ArticleBytesize Science: Chemiluminescence:A totally Awesome Glowing Chemistry...
What happens when you combine luminol and hydrogen peroxide? In this video, UW Madison graduate, Jay Sekhon brightens, enlightens, and illuminates our knowledge of a phenomenon known as...
View ArticleChem Matters: Is that "Priceless" Painting the Real Deal or a Cheap Fake?
When it comes to detecting art forgery, the stakes are high. Paintings and sculptures carry price tags of tens or hundreds of millions of dollars. A chemical analysis can validate the price, or trash...
View ArticleChemMatters--Plastics Go Green
ChemMatters is celebrating the 40th anniversary of Earth Day with its second episode, which highlights how scientists are trying to make plastic, one of the world's most abundant man-made materials,...
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