{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"Chemistry For Your Life","title":"What is jam? (and jelly and preserves etc.)","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/c52d00c3\"></iframe>","width":"100%","height":180,"duration":2302,"description":"#087 Rebroadcast\n\nJams, jellies, preserves, marmalade. So many kinds of fruit spreads, but how are they made? How do they go from fruit to gooey spread? How are they delicious? What the chemistry here, and how has it been going on long before we understood it?\nReferences from this episodehttps://www.chemistryworld.com/podcasts/pectin/3005903.articlehttps://www.nationalgeographic.com/culture/article/jamhttps://extension.psu.edu/pectins-role-in-making-jam-and-jellyhttps://pubs.acs.org/doi/pdf/10.1021/bk-1986-0310.ch001https://www.researchgate.net/publication/223750507_Pectin_New_insights_into_an_old_polymer_are_starting_to_gelhttps://pubs.rsc.org/en/content/chapter/bk9781782622956-00205/978-1-78262-295-6\n\nCheck out our website at chemforyourlife.com\nWatch our episodes on YouTube\nFind us on Instagram, Twitter, and Facebook @ChemForYourLife.\nWant to start your own podcast? Use Transistor and you'll have the best podcast platform available. We use it and we are totally in love with it.","thumbnail_url":"https://img.transistorcdn.com/lu4HbLHuTW1O_8BhDI8VZ5qX3dCXZvibQi2muYIvp5w/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS9zaG93/LzMwOTkvMTY2Njgy/NzQwMS1hcnR3b3Jr/LmpwZw.webp","thumbnail_width":300,"thumbnail_height":300}