It’s the fermented food most requested by you, the viewers! What makes kimchi sour and spicy, yet also surprisingly rich and buttery? This week on Reactions, it’s the chemistry of kimchi.
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Producer: Kirk Zamieroski
Writer: Alexa Billow
Scientific Consultants: Michelle Boucher, PhD Brianne Raccor, PhD Spiros Paramithiotis, PhD
Executive Producer: Hilary Hudson
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Ever wonder why dogs sniff each others' butts? Or how Adderall works? Or whether it's OK to pee in the pool? We've got you covered: Reactions a web series about the chemistry that surrounds you every day.
Produced by the American Chemical Society.