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48: Food for Thought

48: Food for Thought

FromThe History of Chemistry


48: Food for Thought

FromThe History of Chemistry

ratings:
Length:
22 minutes
Released:
Jan 12, 2023
Format:
Podcast episode

Description

Once chemists realized that Staudinger was right, that molecules could be huge, protein research zoomed ahead. We hear of Gilbert Adair's study of hemoglobin, of the battle James Sumner had over the crystallization of urease with Richard Willstätter, and then the huge research William Astbury did on various keratin structures. Linus Pauling enters our story with his amazing work on the alpha-helix and beta-sheet generic forms that proteins take. Finally, Pauling announced in 1945 the first known genetic disease, sickle-cell anemia.Support the show Support my podcast at https://www.patreon.com/thehistoryofchemistry Tell me how your life relates to chemistry! E-mail me at steve@historyofchem.com Get my book, O Mg! How Chemistry Came to Be, from World Scientific Publishing, https://www.worldscientific.com/worldscibooks/10.1142/12670#t=aboutBook
Released:
Jan 12, 2023
Format:
Podcast episode

Titles in the series (100)

Chemistry is everywhere, and involves everything. But how did chemistry get to be what it is? I'm Steve Cohen, a chemist and writer, bringing you The History of Chemistry. This podcast explores the development of chemistry from prehistoric times to the present, including the people and societies who made chemistry what it is today. The History of Chemistry is for you, whether you hated chemistry in high school, or got a PhD in inorganic chemistry. We'll explore how chemistry affected art, music, language, politics and vice-versa. Whether it's ancient Greek philosophers, medieval alchemists, or modern laboratory apparatus, it's all here. Don't forget to support my series at https://www.patreon.com/thehistoryofchemistry !