Showing 1-12 of 12 assets

The Chemistry of Burgers

Date : 02/09/2011

Clip Length : 00:06:15

This NBC Learn video, one in a 6-part "Cheeseburger Chemistry" series, 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.

The Chemistry of Burgers
Mathletes

Date : 12/08/2009

Clip Length : 00:05:15

From the formula used to figure figure-skating scores to the calculus used to figure instantaneous velocities in a speed-skating race, arithmetic and math are part of every Winter Olympic event and every move Olympic athletes make on snow or ice. NSF-funded mathematician Edward Burger from Williams College explains some of the math you can see in Olympic sports, with assistance from figure-skating expert and sports scientist Deborah King of Ithaca College, and U.S. hockey player Ryan Miller.

Mathletes
The Burger You're Eating Is Mostly Corn

Date : 11/12/2008

Clip Length : 2

This 2008 "Scientific American" news story reports on diet study that, tracing unique chemical signature of corn, found that 93 percent of the tissue in fast-food hamburgers sampled was derived from corn. Researchers also found corn-fed chicken in fast-food chicken sandwiches. Source: Scientific American, November 12, 2008

The Burger You're Eating Is Mostly Corn
Taking a Bite of of the Competition: McDonald's Tests New Burger

Date : 03/23/2007

Clip Length : 00:01:49

McDonald's tests a new super sized angus burger, hoping to take on other fast food chains that have introduced their own premium burgers. CNBC's Jane Wells goes behind the scenes to find out how McD's hopes to outmarket their competitors.

Taking a Bite of of the Competition: McDonald's Tests New Burger
Irradiated Food: What That Means; Why It's Safe

Date : 01/29/2007

Clip Length : 00:03:44

Explanation of the FDA-approved process of irradiating food to make food safer; critics say US should simply grow cleaner food. Discussion of consumer misapprehensions of the term "irradiated."

Irradiated Food: What That Means; Why It's Safe
2007 Inventory of Cattle, Calves in U.S.

Date : 01/01/2007

Clip Length : 1

Map of the United States using dots to indicate inventory of cattle and calves (in units of 10,000) in the U.S. in 2007; with total at bottom. Source: USDA, National Economic Research Service (2007)

2007 Inventory of Cattle, Calves in U.S.
How Do Deep-Diving Sea Creatures Withstand Huge Pressure Changes?

Date : 08/21/2006

Clip Length : 2

This 2006 "Scientific American" article explores how sperm whales and bottlenose whales dive into ocean depths for prolonged periods of time, withstanding huge pressure changes: they rely on concentrations of hemoglobin and myoglobin to store oxygen in blood and muscle. Source: Scientific American, August 21, 2006

How Do Deep-Diving Sea Creatures Withstand Huge Pressure Changes?
How Do Sunless Tanners Work?

Date : 05/30/2005

Clip Length : 1

This 2005 "Scientific American" news article reports on how sunless tanning products work to give color to the skin without exposure to the sun's rays -- a process that begins with the Maillard reaction, the same process that leads to the browning of bread. Source: Scientific American, May 30, 2005

How Do Sunless Tanners Work?
Top 10 Meat-Eating Countries, 1998-2002

Date : 02/01/2008

Clip Length : 1

Table showing, in millions of metric tons, amount of livestock and poultry consumed in the Top 10 meat-eating countries (led by China, the U.S. and Brazil), from 1998-2002. Source: FAO (February 2008)

Top 10 Meat-Eating Countries, 1998-2002
Meat Consumption in U.S. By Race, Ethnic Group ('94-'04)

Date : 10/01/2006

Clip Length : 1

Line graph showing trends in average daily ounces of red meat consumed in the U.S., by race or ethnicity -- Black, White and Hispanic -- between 1994 and 2004. Source: USDA, NCHS (October, 2006)

Meat Consumption in U.S. By Race, Ethnic Group ('94-'04)
Trends in U.S. Meat Consumption, Per Capita

Date : 02/01/2010

Clip Length : 1

Line graph showing trends in U.S. per capita consumption of meat -- broilers, beef and pork -- in pounds per year, from 1985 and projected to 2019. Source: USDA, Economic Research Service (February 2010)

Trends in U.S. Meat Consumption, Per Capita
1910 Recipe for

Date : 01/01/1910

Clip Length : 2

This recipe for "Hamburg Steak," a precursor to the modern-day hamburger, appeared in a 1910 edition of "The Practical Cook Book," by Elizabeth O. Hiller. Published by Doherty Operating Co., New York (1910)

1910 Recipe for "Hamburg Steak" (Pre-Cursor to Hamburger)

Showing 1-12 of 12 assets

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