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Chemistry Connections

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75 episodes

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Podcast Overview

The Chemistry Connections Podcast is a student-run podcast that examines the chemistry behind real-world topics that interest Mr. Johnson's AP Chemistry students. Students talk about an array of topics such as food, art, history, medicine, and much much more.

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Publishing Since

5/25/2021

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Recent Episodes

June 14, 2024

Chemistry of Steroids

Welcome to Chemistry Connections, my name is dongxuan and I am your host for episode #16 called .  chemistry in steroids  Today I/we will be discussing the structure and some basic information about the steriodsThe first therapeutic use of steroids occurred in the 18th century when English physician William Withering used digitalis, a compound extracted from the leaves of the common foxglove, to treat edema.steroid: any of a class of natural or synthetic organic compounds characterized by a molecular structure of 17 carbon atoms arranged in four rings.Today I’m gonna talk about 6 types of steroids. I’m gonna talking about their structure and their functions. Cortisol plays an important role in the stress response. Maintaining an adequate balance of cortisol is essential for health.In many species, including amphibians, reptiles, rodents and birds, corticosterone is a main glucocorticoid involved in regulation of energy, immune reactions, and stress responses.Aldosterone A steroid hormone made by the adrenal cortex (the outer layer of the adrenal gland). It helps control the balance of water and salts in the kidney by keeping sodium in and releasing potassium from the body.Progesterone is an endogenous steroid hormone that is commonly produced by the adrenal cortex as well as the gonads, which consist of the ovaries and the testes. Progesterone is also secreted by the ovarian corpus luteum during the first ten weeks of pregnancy, followed by the placenta in the later phase of pregnancy.Oestradiol is a steroid hormone with a molecular weight of 272. It is secreted mainly by the ovary, but small amounts are produced by the adrenals and testis, so that in males and in post menopausal females' Oestradiol is always present at low concentrations.Testosterone is the primary male hormone responsible for regulating sex differentiation, producing male sex characteristics, spermatogenesis, and fertility. Personal connection:Several weeks ago, I’m just doing a regular blood test, and the doctor said my platelets are low, and it’s getting lower. I have to go to the doctor. After the examination, the doctor told me that my immune system recognizes that my platelets are harmful and is destroying my platelets. So the doctor gave me decadron, that’s corticosterone. that’s a medicine that will suppress the immune system so it won’t destroy more platelets. SInce the decadron has many side effects. It cause me headaches, muscle pain, and stomach pain. So I decided to do some research about steroids. Because it really cause a lot of trouble to me. That’s the main reason that I choose this topic. That’s my connection with the steroids. Thank you for listening to this episode of...

June 14, 2024

Chemistry of Bread

<h2>Hopewell Valley Student Podcasting Network</h2><h2>Chemistry Connections</h2><h2>Chemistry of Bread</h2><h2>Episode 12  </h2> Welcome to Chemistry Connections, my name is Maggie Maclean and Lilla Antal and I am your host for episode 12 called Chemistry of Bread. Today I/we will be discussing the chemistry involved in the making of bread.<h2>Segment 1: Introduction to Breadmaking</h2> The first bread was made around 12,000 years ago and was created by coarsely crushed grain mixed with water, with the resulting dough probably laid on heated stones and baked by covering it with hot ashes. At the time, we can imagine it was the tastiest bread out there. However, there is such a wide variety of different types of bread now. Whether it's sourdough, bagels, croissants, whole grain, Irish soda bread, English muffins, biscuits, pumpernickel, banana bread, or pizza dough it is found in all parts of life. Even people intolerant to these ingredients can enjoy a substitute made with gluten-free dough.    <ul><li>Maggie: My personal favorite is the classic Irish soda bread with gluten-free wheat of course toasted with raspberry jam and butter. This is the bread my parents made me growing up to connect me to my heritage. </li><li>Lilla: You know I like a good whole grain rye bread toasted with eggs and cheese. </li><li>Unison: Comment down below what YOUR favorite bread is, and while you’re down there smash that like button!!!</li></ul> Getting back on track… By the late nineteenth century, enzymes in the form of malt were being added to flour and dough to control and aid the breadmaking process in emerging commercial bakeries. However, over time this practice was abandoned as new chemical additives and processing aids became available. Let’s pause here and look at some of the chemistry at work. <h2>Segment 2: The Chemistry Behind Breadmaking</h2>Lilla:  The yeast in bread contains enzymes that can break down the starch in the flour into sugars. Yeast produces the enzyme maltase to break maltose into glucose molecules that it can ferment once the starch has been broken down into these simple sugars, other enzymes in yeast act upon simple sugars to produce alcohol and carbon dioxide in the bread-making step called fermentation.Maggie: The enzymes in yeast are natural catalysts. A catalyst is a substance that speeds up a chemical reaction or lowers the temperature or pressure needed to start one, without itself being consumed during the reaction, in bread making the catalysts accelerate the fermentation of bread. Fermentation is the process where the dough produces and retains carbon dioxide in the form of microscopic air pockets. It rises as a result of this. Catalysts break down complex carbohydrates into sugar which yeast can feed off of. With sugars fueling yeast, it releases CO2 which makes bread rise. An you know I like a fluffy bread. Lilla: When reactions happen, there energy is needed to break the...

June 14, 2024

Chemistry of Chipotle

<h2>Hopewell Valley Student Podcasting Network</h2><h2>Chemistry Connections</h2><h2>The Chemistry of Chipotle </h2><h2>Episode #2  </h2>Welcome to Chemistry Connections, my name is Maxxe Rice and I am your host for episode #2 called The Chemistry of Chipotle Today I will be discussing the best food known to man, Chipotle.<h2>Segment 1: Introduction to Chipotle </h2>For the first segment I will be discussing an introduction to what Chipotle is. For those who don't know, Chipotle is the best fast food restaurant chain that serves Mexican inspired cuisine. They are infamous for their delicious burritos, bowls, quesadillas, chips and guacamole. The restaurant is set up when you are ordering in an assembly line style in which you customize your burrito, bowl, or whatever you are choosing to get as you go down the line with workers scooping the ingredients for you. They go by their motto at chipotle that, “Real is better. Better for You, Better for People, Better for Our Planet.” They make their food fresh every day because of their motto and they use no artificial flavors, colors, or preservatives, no freezers, can openers, or shortcuts… I know I wouldn't want to work there either, it seems like a lot of work. But really that's what makes them so good they are committed to their amazing food and they only use 53 real ingredients. There is also an extreme debate about how to pronounce Chipotle especially with my grandparents and I. My grandma calls it Chi-poat-lee, my other grandma calls it Chi-pot-te but all of those are wrong. The correct way to say chipotle is Chih-poat-lay. <h2>Segment 2: The Chemistry Behind Chipotle</h2>Now you know what chipotle is, let's dive into some of the science behind this outstanding food. Specifically starting with: a common ingredient in chipotles renowned known guacamole, tomato red chili salsa, fresh tomato salsa, roasted chili corn salsa, honey vinaigrette, tomatillo green chili salsa, and so many other foods that chipotle has that if I said all of them I would be talking for almost 5 minutes. One ingredient that all of these foods have in common is some type of pepper. These peppers also have something in common as well… SPICEEEEEEE. This is where the chemistry comes in…. Because well the spicy flavor that you taste with some of chipotle's food is due to a spice molecule named capsaicin…. I know what you may be thinking capsa what?! Yes you heard it right, capsaicin. Capsaicin is my cool friend that basically has active chemical superpowers. Capsaicin, the molecular formula of C18H27NO3,  is an organic molecule which is made up of a benzene ring with a long hydrophobic carbon tail and a polar amide group. Now let's take a further look into the actual structure of the molecule because that sounds really confusing. A benzene ring is a ring formation of six carbon atoms which are bonded together and have alternating single and double bonds between them. The long hydrophobic carbon tail means essentially a chain of carbon atoms bonded together with surrounding hydrogen atoms around them bonded to each carbon on the chain. The polar amide group is the part of the molecule where there is a nitrogen atom and a double bonded oxygen atom. We can break this...

75 total episodes available

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What is Chemistry Connections?: The Chemistry Connections Podcast is a student-run podcast that examines the chemistry behind real-world topics that interest Mr. Johnson's AP Chemistry students. Students talk about an array of topics such as food, art, history, medicine, and much much more.
How often does this podcast release new episodes?: This podcast updates weekly.
Where can I listen to this podcast?: This podcast is available on 10 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
Does this podcast accept guests?: Yes, this podcast regularly features guests.

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