Stig Östlund

tisdag, april 12, 2011

The Chemistry of Burgers




This video, one in a six-part "Cheeseburger Chemistry" theme, uses the cooking of hamburgers to explain the structure of myoglobin, its role in making red meat red, the effects of heat on myoglobin's structure and meat's color, and the Maillard -- or browning -- reaction.

Credit: NBC Learn and the National Science Foundation

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