For The Marlin Network, Brandon Voges (from Bruton Stroube Studios) has created this series of diptychs along with the website Donut Doubles.
Coming to YouTube on August 19th!
Frankenstein M.D. is a modern re-telling of Mary Shelley’s Frankenstein (did you know it was the first sci-fi book?), from Pemberley Digital, the same people who brought you The Lizzie Bennett Diaries and Emma Approved, and PBS Digital Studios. The story centers around Victoria Frankenstein (rather than “Victor” from the book), an eccentric and driven MD/PhD student who wants to prove herself in the traditionally male-dominated field of medical research. Basically, this is what we would get if Mary Shelley created a YouTube science show :)
I’m also happy to announce that I’m lending my PhD chops and serving as science consultant for the series, which is SO FUN!!! I’m working hard to make sure the science you’ll see in the series is the real thing. At least in theory. I mean, we can’t really bring frightening creatures back from the dead. Yet.
Check out the full details on the series, the cast, and the premiere here. And, just like the worlds of Lizzie Bennet and Emma Woodhouse, the Frankenstein universe will be bigger than just the videos. Here’s a few links so you can start following the characters:
In order to be successful in Social Media, you need to be social.
—Paul Camuso (my web guy)
Elepus or Octophant?
Mmmmmm… BACON SCIENCE
Bacon is perhaps nature’s most potent distillation of deliciousness. To those of us who fall in the category of “bacon lover”, there are few more innately pleasurable smells than sizzling bacon.
The heat-induced chemical reactions catalyzed by the hot pan combine with compounds introduced by the process of smoking and curing bacon to launch a cornucopia of volatile flavor compounds into the air, and in turn your nose, stimulating salivary production and drawing you out of bed aloft on the wafting wonderfulness like a classic cartoon character.
Everything that’s delicious, we owe to chemistry.
My favorite bacon compound? When researching my next video (which also has a food-related theme, but you’ll have to wait until Monday to find out), I discovered guaiacol:
It’s a humble little molecule with a mouthful for a name, but it’s one of the most delicious chemicals on Earth. Here’s why it’s special…
Wood contains lots of lignin, a polymer that helps strengthen plant cell walls. When that lignin burns, like when bacon is smoked over applewood or coffee beans are roasted and toasted, some of its ring-like aromatic structures are converted into guaiacol (as well as hundreds of other compounds(, which is the main flavor compound behind the smoky taste in all sorts of foods… including bacon