acid

Adam Ragusea explores why Hershey's chocolate tastes the way it does to many non-Americans, tracing it to butyric acid and Hershey's history, and why familiarity makes Americans love it. He compares it with British Cadbury.

Steve Mould explains homochirality: why biological molecules like sugars and amino acids come in only one handedness. He covers ideas about how this asymmetry might have arisen, touching on meteorite samples and RNA.

A short animation from the DNA Learning Center showing how mRNA carries a gene's message to the ribosome, where tRNA and codons are used to assemble amino acids into a protein.

A SciShow episode in which Hank Green introduces five of the most dangerous chemicals, from lethal toxins to substances that explode on contact. It is an entertaining overview of extreme chemical hazards.

ACS Reactions investigates why Mexican Coke, supposedly cane sugar sweetened, tested as having glucose and fructose, explaining that sucrose breaks down in acidic soda.