Back to Show
SciTech Now
Spiciness explained
Like many spice junkies, Dr. Marco Tizzano once believed he could develop a tolerance to the burning, painful sensations generated by eating chilies. But as a chef and researcher in chemosensory sensations, he now knows better. Dr. Tizzano explains how capsaicin creates a chemical cascade inside your body, and why emotions might make chili lovers think they can handle the heat.
Support Provided By
Season
27:16
Impactful tech tools; Improving critical thinking; Concussion sensors; Conserving water
27:16
A giant aquifer; Working with composites; Skin cancer detection; Citizen science in Alaska
26:46
Learning about language; Future of eye care; Cleaning beaches; Unpacking climate change
26:46
A remarkable NASA engineer; Spider silk; A wristband that measures cells; Printing homes
26:46
Cryptocurrencies and blockchain; PFAS; Bacteria art; Frogs in the environment
27:16
Bias in AI Technology; Turning water back on; Automotive tech industry; Science of seasons
27:00
The mysteries of gravity; Indoor farming; Squid eyes; A unique high school tech class
26:49
Image of a black hole; Tech driven education; Gull colonies; Hands on learning in tech
26:46
Lab grown meat; Concerns over screen exposure; Making skyscrapers earthquake safe
26:46
The history of paternity science, tech driven education, and restoring seal sight.
26:46
Phone payment solutions; technology in schools; chemistry of cuisine; personal turbines
26:46
In this episode, emojis; arctic drones; water protection; algae blooms in the Great Lakes.