As Donald Trump becomes president, huge questions remain about his policies affecting the central science. So we’ve started looking for answers. Visit C&EN for more comprehensive coverage: http://cen.acs.org/articles/95/i3/US-science-policy-big-shift.html
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While presidents tweet, money talks. In this episode, we look how Trump’s economic stances could affect the dollars and cents of chemistry. Huge thanks to Kevin Trenberth and Cal Dooley for their help with this video. Check out the links below for more information.
Kevin Trenberth, Distinguished Senior Scientist | NCAR
The American Chemistry Council
For U.S. science policy, big shift ahead | C&EN
Historical Trends in Federal R&D | AAAS
Scientists are frantically copying U.S. climate data, fearing it might vanish under Trump | WaPo
Trump’s space policy reaches for Mars and the stars | Space News
You know it, and you love it. Fried food! But there’s more to fried dishes than just plopping food into hot oil. You have to know what’s up with the food you’re cooking and what oils will work best for you dish.
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http://www.ncbi.nlm.nih.gov/pubmed/19595388 (I got a pdf of this, which I can send to you via email)
http://cst.ur.ac.rw/library/Food%20Science%20books/batch1/Marcel%20Dekker,.Food%20Chemistry,%203rd%20Edition..pdf (frying starts at page 292) Fair Food: The Science of Deep-Frying
Supermarket tomatoes account for nearly 10% of produce sales in the U.S., but they taste terrible. What can be done to make them great again? Read more at http://cen.acs.org/articles/95/i5/flavor-facelift-supermarket-tomatoes.html?utm_source=YouTube&utm_medium=Social&utm_campaign=CEN&utm_content=Tomato
↓↓More info and references below↓↓
A huge thanks to the tomato researchers Harry Klee and Jim Giovannoni who helped us with this episode’s science. You can learn more about their work in the description below, too. Thanks for watching and don’t forget to subscribe and share.
If this episode leaves you wanting more chemistry goodness, check out the featured resources below.
A flavor face-lift for supermarket tomatoes | C&EN
Chilling tomatoes blocks production of flavor-making enzymes | C&EN
Why Supermarket Tomatoes Taste Bland | C&EN
Speaking of Chemistry is a production of Chemical & Engineering News (C&EN), the weekly news magazine of the American Chemical Society.
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The 2016 Nobel Prize in Chemistry goes to Jean-Pierre Sauvage, Sir Fraser Stoddart, and Ben Feringa. Read all about it: http://cen.acs.org/articles/94/web/2016/10/Molecular-machines-garner-2016-Nobel-Prize-in-Chemistry.html
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In this episode of Speaking of Chemistry, we look at how three molecular machinists earned this year’s Nobel Prize in Chemistry. Apologies to our international posse: All times referenced in this video are based on us being in the Eastern Time Zone.
For more information on the prize check out:
1.)C&EN’s coverage: http://cen.acs.org/articles/94/web/2016/10/Molecular-machines-garner-2016-Nobel-Prize-in-Chemistry.html
A Rotaxane with Two Porphyrinic Plates Acting as an Adaptable Receptor | JACS
A Three-Compartment Chemically-Driven Molecular Information Ratchet | JACS
Speaking of Chemistry is brought to you by Chemical & Engineering News, the news magazine of the American Chemical Society.
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Food fraud often boils down to politics or semantics. Something labeled parmesan cheese may not come from Parma, for instance. But sometimes food producers try to feed us cheap fillers and other lies. In this episode of Speaking of Chemistry, Sophia Cai explains how scientists, regulators, and food makers are relying on chemistry to make sure consumers get what they pay for.
Want to learn even more about fighting food fraud? Check out these great resources.
Parmesan test can detect cheesy imposters | C&EN