“The Chemistry of Pickles” (one in a 6-part Cheeseburger Chemistry series) describes the role offermentation, lactic acid, and pH in the process of pickling food to preserve it. (The Latin root of the word “preserve” is traced in a separate Word Root.) Also in this collection: news stories from the archives of NBC News and Scientific American on “bad” bacterial growth on food; the acidification and desalination of ocean water; plus a profile of a proud pickle-maker. Finally: a Pickle History Timeline, and a 1900 recipe for Green Sour Pickles.
“The Chemistry of Pickles” (one in a 6-part Cheeseburger Chemistry series) describes the role offermentation, lactic acid, and pH in the process of pickling food to preserve it. (The Latin root of the word “preserve” is traced in a separate Word Root.) Also in this collection: news stories from the archives of NBC News and Scientific American on “bad” bacterial growth on food; the acidification and desalination of ocean water; plus a profile of a proud pickle-maker. Finally: a Pickle History Timeline, and a 1900 recipe for Green Sour Pickles.
