Question and Response 56

In this bonus edition of Chemistry for Your Life, hosts Melissa and Jam engage with their listeners by answering a variety of chemistry-related questions and addressing listener comments and reviews. They read and discuss both positive and constructive reviews, and provide important updates about joining a network for the podcast. They also talk about the introduction of advertisements, the benefits of becoming a patron for an ad-free experience, and some behind-the-scenes improvements to enhance the show. The episode includes shout-outs to long-time listeners and special mentions of devoted classes and followers. Key discussions cover effective materials for hot baths, making water drinkable in emergencies, and the process of making yogurt, among other chemistry inquiries. The show wraps up with a reminder about the importance of engaging in scientific and political processes to promote environmental safety.

00:00 Introduction and Listener Questions Teaser
00:49 Podcast Reviews: The Good, The Bad, and The Funny
02:31 Sponsorships and Exciting Updates
07:37 Shoutouts and Special Mentions
11:02 Chemistry Q&A: From Yogurt to Water Safety
20:02 Fun Chemistry Facts and Final Thoughts

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#030 Rebroadcast

Melissa and Jam continue to sniff out the chemistry of smell, focusing this week on bad smells. Why are we so good at smelling bad smells? Why do they haunt us at night? Why are some bad smells so strong and long lasting, while many great smells are subtle and temporary. What’s in a smell? "That which we call a rose by any other name would smell as sweet." I think that quote applies here right?

References from this episode

1. Aerosol generation by raindrop impact on soil - Young Soo Joung & Cullen R. Buie, Nature Communications
2. 2 Americans Win Nobel for Demystifying Sense of Smell - Lawrence K. Altman, The New York Times
3. The Nobel Prize in Physiology or Medicine 2004 Press Release - Richard Axel & Linda B. Buck, The Nobel Prize
4. A Novel Multigene Family May Encode Odorant Receptors: A Molecular Basis for Odor Recognition - Buck and Axel
5. Chemists and bad smells (and sulfur): A productive pairing - Ashutosh Jogalekar, Scientific American

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