The Chemistry of Building Burgers

It's Memorial Day weekend and just about everyone will be out grilling some burgers. But have you ever thought about the science behind the food you're eating (too much of)? Scientific American and NBC Learn have teamed up to bring you answers to the burning questions behind your holiday grillathon.
As you sear the meat and toast the buns, have you ever wondered why grilling beats boiling? Or why ketchup and mustard tend to separate, but mayonnaise does not? Or why a pickle lasts so long? The videos include a series on the hamburger and its symbiotic accompaniments—all part of the celebration of the International Year of Chemistry 2011.

Click through to watch!

Link | Image: Berkeley.edu

Newest 3
Newest 3 Comments

Commenting is closed.
Email This Post to a Friend
"The Chemistry of Building Burgers"

Separate multiple emails with a comma. Limit 5.

 

Success! Your email has been sent!

close window