Interviews about Chemistry

Scientists have detected a gas in Venus' atmosphere that they can't explain...

Celebrating World Prosecco Day!

Why are leaves on the line really a problem for trains?

Time for some extra credit 'material' from the Chemistry & Materials round...

Why do baby shampoos sting your eyes less than normal shampoos?

How does a chemist become a chocolate designer?

How is AI changing the way we practise medicine?

Improving lives with old mattresses

Adam Murphy’s been looking at some cracking science: using eggshells to take a dinosaur’s temperature...

Contrails cause a third of aviation's contribution to global warming. A new technique could solve this...

What goes into making the Scottish delicacy?

Introducing our star-studded panel of experts...

What makes this microscopic animals biologically bomb-proof?

Adrian asks: why would a used battery bounce on its end more than a full one? Phil Sansom explains...

Scientists have tested all sorts of food in the lab to see which breaks down booze the best...

Are we really on the road towards a carbon-neutral future, and what’s it going to take to get there?

A cardiologist, physicist, immunologist and wine expert, and geneticist and dietitian take on your questions.

Scientists have come up with a water-saving coating for your toilet...

Scientists have announced they can make ethylene from carbon dioxide...

Meet the material that turns into a solid when pushed...

What’s happening at the molecular level when custard gets cooked?

How do you cook custard properly?

And why, apart from being super-strong, bamboo also have some interesting thermal properties...

Custard powder is very flammable, and we prove it...