#087 Jams, jellies, preserves, marmalade. So many kinds of fruit spreads, but how are they made? How do they go from fruit to gooey spread? How are they delicious? What the chemistry here, and how has it been going on long before we understood it? How to start a podcast. <- Check this out if you've got a podcast idea you want to make happen! References from this episode https://www.chemistryworld.com/podcasts/pectin/3005903.article https://www.nationalgeographic.com/culture/article/jam https://extension.psu.edu/pectins-role-in-making-jam-and-jelly https://pubs.acs.org/doi/pdf/10.1021/bk-1986-0310.ch001 https://www.researchgate.net/publication/223750507_Pectin_New_insights_into_an_old_polymer_are_starting_to_gel https://pubs.rsc.org/en/content/chapter/bk9781782622956-00205/978-1-78262-295-6 Find us on Instagram, Twitter, and Facebook @ChemForYourLife. Email us at [email protected] And check out our chill, simple little website at https://chemforyourlife.transistor.fm/ And seriously, we love using Transistor. Check it out to be sure your podcast makes a bang. Thanks to our monthly supporters Ciara Linville J0HNTR0Y Jeannette Napoleon Cullyn R Erica Bee Elizabeth P Sarah Moar Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva Venus Rebholz Lyn Stubblefield Jacob Taber Brian Kimball Emerson Woodhall Kristina Gotfredsen Timothy Parker Steven Boyles Chris Skupien Chelsea B Bri McAllister Avishai Barnoy Hunter Reardon ★ Support this podcast on Patreon ★ Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.

Transcript

Related