Mon, 11 Apr 2011 11:04:42 -0500
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 -- ...
Video:
Provided by National Science Foundation Update
