EPISODE · Dec 1, 2024 · 22 MIN
147: Good to the Last Drop
from The History of Chemistry · host Steve Cohen
The history of chemistry in water microdroplets is discussed. We start with the observation by R. Graham Cooks that certain chemical reactions went faster inside ultra-small droplets of liquid relative to beaker-sized amounts. We examine the years-long arguments between Dick Zare and Himanshu Mishra over peroxide formation in microdroplets. We talk a bit about some reasons why reactions may go differently in tiny drops versus bulk amounts, and counter-arguments.Support the showSupport my podcast at https://www.patreon.com/thehistoryofchemistryTell me how your life relates to chemistry! E-mail me at [email protected] my book, O Mg! How Chemistry Came to Be, from World Scientific Publishing, https://www.worldscientific.com/worldscibooks/10.1142/12670#t=aboutBook
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The history of chemistry in water microdroplets is discussed. We start with the observation by R. Graham Cooks that certain chemical reactions went faster inside ultra-small droplets of liquid relative to beaker-sized amounts. We examine the years-long arguments between Dick Zare and Himanshu Mishra over peroxide formation in microdroplets. We talk a bit about some reasons why reactions may go differently in tiny drops versus bulk amounts, and counter-arguments. Support the show Support my po...
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147: Good to the Last Drop
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