Latest Videos

George and Andrew violently disagree on whether brining meat matters. George thinks brining is totally unnecessary; Andrew thinks George is a heathen. They resolve their dispute with the help of some chemistry.

This Teach Me in 10 will cover some of the common sample preparation techniques used in ion chromatography and explore the methods used to accelerate target analyte determination.

Sugar free gummies are delicious, low on calories, and… technically laxatives? Reactions producer Andrew dives into the science to figure out how he can make delicious sugar free gummies without the uncomfortable side effects.

Professor Jane Clarke FRS, a world-leading and award-winning biophysical protein chemist and now President of Wolfson College Cambridge, talks to Roger Mosey about leading in science and defying expectations.

From frying and baking to zapping and roasting, here are a few scientifically-backed food cookery dos and don’ts.

Researchers have developed a kaleidoscope-like film for telling different sweeteners apart that display multiple colors when stretched by hand.

In this Teach Me In 10 episode Petra Gerhards, regional marketing manager for Thermo Fisher Scientific is here to make MOSH/MOAH analysis easier and more successful.

Lucy Lawrence and Dr.Detlef Jensen, senior expert in applied markets at Thermo Fisher Scientific, will discuss Ion chromatography and how to keep drinking water safe in detail.

In this episode, we speak with Sean Haghgou, integrated sciences specialist at Green Scientific Labs.

In this episode of Teach me in 10, we are joined by Nick Arnold who will discuss the benefits of applying LIMS (laboratory information management systems) in a food and beverage environment.