#114 Rebroadcast

Tums, alka seltzer, and other antacids: they're simple, they've been around for a long time, but they're a tried and true method for helping our stomachs. But how do they work? What's the chemistry behind these unsung heroes?

References from this episode

1. Chemistry Julia Burdge
2. Biochemistry 4th edition by Garret & Grisham
3. https://www.scientificamerican.com/article/bring-science-home-carbonation-time/
4. http://websites.umich.edu/~chemstu/content_weeks/F_06_Week10/p848.pdf
5. https://www.acs.org/content/acs/en/education/outreach/celebrating-chemistry-editions/2021-ncw/fizz-race.html
6. https://youtu.be/7VJ4cRWCpDw?t=1s

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#204

In this episode Melissa and Jam delve into the fascinating biochemistry behind sourdough bread. They explore the role of microorganisms, including different strains of yeast and bacteria, in the fermentation process. The discussion covers how these organisms contribute to the unique flavors and textures of sourdough, and addresses common questions from listeners about its health benefits, the impact of tap water, and the variability of sourdough starters. The episode combines scientific insights with personal anecdotes about sourdough baking, shedding light on why this bread is so special and why it has gained popularity.

00:00 Introduction to Sourdough Curiosities
00:50 Meet the Hosts and Episode Inspiration
01:16 Listener Questions and Sourdough Popularity
02:48 The Science Behind Sourdough
03:18 Microorganisms in Bread Making
03:43 The Role of Yeast and Fermentation
07:33 Sourdough Starters and Fermentation Process
13:02 The Symbiotic Relationship in Sourdough
16:00 Recap and Listener Questions
20:18 The Art and Chemistry of Sourdough
22:02 Challenges and Rewards of Sourdough Baking
24:46 Sourdough Microbiome and Health Benefits
31:24 Impact of Water on Sourdough
32:55 Sourdough Preservation and Final Thoughts
36:39 Community Engagement and Support

References from this episode:

1. https://www.acs.org/pressroom/reactions/library/the-ultimate-donut-battle-cake-vs-yeast.html
2. https://www.scientificamerican.com/article/single-celled-science-yeasty-beasties/
3. https://www.ncbi.nlm.nih.gov/books/NBK8125/
4. https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/acute-impact-of-ingestion-of-breads-of-varying-composition-on-blood-glucose-insulin-and-incretins-following-first-and-second-meals/A4C860D917A29E4C784B4B2E16C8D0CB
5. https://pmc.ncbi.nlm.nih.gov/articles/PMC3317179/#B18https://journals.asm.org/doi/10.1128/aem.68.2.623-633.2002
6. https://pmc.ncbi.nlm.nih.gov/articles/PMC3317179/
7. https://pmc.ncbi.nlm.nih.gov/articles/PMC10103004/
8. https://www-sciencedirect-com.libproxy.library.unt.edu/science/article/pii/S2161831322013023
9. https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2023.1230043/full?trk=public_post_comment-text
10. https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2022.989421/full
11. https://pmc.ncbi.nlm.nih.gov/articles/PMC6345887/
12. https://journals.asm.org/doi/full/10.1128/spectrum.01121-23
13. https://www.mcgill.ca/oss/article/nutrition-technology/science-sourdough-and-how-jar-microbes-could-help-keep-your-bread-fresher-longer
14. https://youtu.be/C_mU2slhltI
15. https://youtu.be/yp_iaxtLCZs
16. https://www.scientificamerican.com/article/the-science-of-sourdough-how-microbes-enabled-a-pandemic-pastime/

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Ask a Chemist #64

In this bonus edition of 'Chemistry for Your Life,' hosts Melissa and Jam tackle intriguing questions from listeners. They delve into why some people hiccup when eating carrots, the fascinating uses of poinsettias in food packaging, the role of benzene as a carcinogen, and the controversies surrounding hydrogen-rich water bottles. Additionally, they explain how catalysts work and respond to various chemistry-related inquiries from their engaged audience.

00:00 Introduction and Episode Overview
01:10 Why Do People Hiccup When They Eat Carrots?
06:18 The Dangers of Benzene in Dry Shampoo
08:07 Understanding Catalysts in Chemical Reactions
12:04 Debunking the Hydrogen Rich Water Cup
20:26 Supercritical Water and Viewer Comments
24:59 Poinsettias and pH Indicators
26:42 Conclusion and Listener Acknowledgements
References from this episode

1. https://pmc.ncbi.nlm.nih.gov/articles/PMC3504071/
2. https://synapse.koreamed.org/upload/synapsedata/pdfdata/0081jnm/jnm-18-123.pdf

Thanks to our monthly supporters

• Julie S
• Heather R
• Autoclave
• Chelsea M
• Dorien V
• Scott B
• Jessie R
• Ciara L
• J0HNTR0Y
• Jeannette N
• Cullyn R
• Erica B
• Elizabeth P
• Sarah M
• Rachel R
• Letila
• Katrina B
• Suzanne P
• Venus R
• Lyn S
• Jacob T
• Brian K
• Emerson W
• Kristina G
• Timothy P
• Steven B
• Chris and Claire S
• Chelsea B
• Avishai B
• Hunter R

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