S1E5 - Compounded (Chemistry)

#Chemistry #Bonds #Scientists #LabWork #ScienceGames It's time to grab some atoms and make some bonds! In this episode we cover Compounded: The Peer-Reviewed Edition by Greater Than Games. We'll cover chemistry basics, how bonds work, a bit of what it's like in an actual research lab, and why sabotaging others is fun in games but not so much in real life. Timestamps 00:53 - Corn diversity for humans05:05 - Basics of the game11:30 - Basics of atoms & electrons17:00 - Making bonds22:17 - What makes things explode?27:59 - Depiction of scientists37:48 - Final grades Find our socials at GamingWithScience.net  Game Results [Not recorded, but apparently Jason won by a lot] Links Compounded: The Peer-Reviewed Edition Crash Course Chemistry  Gaming with Science™ is produced with the help of the University of Georgia and is distributed under a Creative Commons Attribution-Noncommercial (CC BY-NC 4.0) license. Full Transcript Jason  0:06  Hello, and welcome to the gaming with science podcast where we talk about the science behind some of the favorite games. Brian  0:13  In today's episode we're going to discuss compounded by Greater than Games. Hey, I'm Brian, this is Jason. And welcome back to the fifth episode of Gaming with Science. Today we're going to talk about Compounded: the Peer-Reviewed Edition, which is an interesting chemistry game created by Darrell Louder. But before we get into that, Jason, do you have any science topics for us to talk about today? Jason  0:39  So I do have one and this one is close to my heart. It has nothing to do with chemistry. Sorry. So I was again at a conference recently, actually, we're gonna have a bonus episode out probably next month, the maize genetics meeting. So the big meeting for all the corn geneticists, a lot of us based in the US, also some outside. But I was talking to one of the USDA researchers there, Sherry Flint-Garcia, who I've known for a few years. And I love her work, because she's got these projects that are looking at corn from a human consumption point of view. So basically, corn that people eat. This is one thing that comes up a lot, we grow a lot of corn here in the US, and almost none of it goes to humans. Most of it goes to animal feed, and a small amount goes to ethanol. And then some of it, a little tiny bit, gets made into like tortillas and chips and sweet corn and stuff. But she has all these projects that are looking at corn from the human perspective. So she's been working with local groups to do tortilla-making quality on corn for a while. I believe she's working with one group now on whiskey, and how to make that. And then the one that I'm really cool that she's doing a big evaluation of like 1000 traditional varieties of corn from the US just to evaluate, like how they perform, because people haven't looked at this information in decades. But there's things they're like, they have different flavor profiles, they have different use profiles. You know, for being one of the largest producers of corn in the world, the US, just, we don't appreciate it at all. I mean, you go down to Mexico, they appreciate their corn, I mean, corn is a big deal in Mexico, you don't mess with their corn, but here in the US, it's like we don't care. And that's kind of sad. So I'm glad that there's someone doing that now. And I hope they come up with some really cool stuff out of there. I hope they get some good evaluations, they can find some varieties that work well and that people can use for actual eating varieties. Brian  2:22  I really was hoping you were gonna say she was doing a big study of popcorn varieties.  Jason  2:26  No, she doesn't do popcorn, although I think she has a collaborator who's actually specifically looking at all the popcorn varieties in there. Yeah, we, we're both plant people. We could go off on this for a full hour in terms of all the varieties and their adaptations and stuff. And I mean, I love genetic diversity among plants. And we coul