Another feature of Thanksgiving dinner are the side dishes like cranberry sauce and jell-o. But what allows these to go from a liquid to a, well, gel? Cheryl thinks there some sort of reaction happening, but doesn't know for sure. To find the answer she will learn how water molecules can be a bit like velcro and stick to proteins. It's never too late to learn about the world around you. &nbsp;
Resources from this episode: 
<a href="https://www.cnet.com/home/kitchen-and-household/appliance-science-the-firm-chemistry-of-gelatin/" target="_blank">The Firm Chemistry of Gelatin</a> &nbsp;
Watch the podcast on <a href="https://www.youtube.com/channel/UChz1tQi9Ez14-lqkzS44KYw">YouTube 
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Theme Song: 
<a href="https://freemusicarchive.org/music/Latch_Swing/demo_2008/Swing_39">Swing 39 by Latché Swing 
</a>Licensed under an Attribution-Noncommercial-Share Alike 2.0 France License

Lesson 45 - Does turkey make you sleepy?

Have you ever felt like you slept through science when you were in school, but now wish you could understand the world around you better? Then this podcast is for you! Each week Cheryl asks a science question and Ryan, a science teacher, does his best to answer. From boiling water to shooting stars and everything in between, listen along and learn about the science you encounter every day.