Showing 1-6 of 6 assets

The Chemistry of Bread

Date : 02/25/2011

Clip Length : 00:04:53

This NBC Learn video, one in a 6-part "Cheeseburger Chemistry" series, uses bread-making to illustrate and explain how yeast works to convert starches and sugars in flour to CO2 gas (fermentation); effects of heat on gas; and gluten protein structures.

The Chemistry of Bread
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
The Chemistry of Cheese

Date : 01/21/2011

Clip Length : 00:05:32

This NBC Learn video, one in a 6-part "Cheeseburger Chemistry" series, uses cheese-making to explain protein denaturing, coagulation, and the difference between chemical and physical change.

The Chemistry of Cheese
The Chemistry of Tomatoes

Date : 03/08/2011

Clip Length : 00:05:46

This NBC Learn video, one in a 6-part "Cheeseburger Chemistry" series, examines the role of the plant hormone ethylene, or C2H2, in ripening tomatoes (and other fruits); lycopene's connection to tomatoes' red color; and how ethylene gas diffuses.

The Chemistry of Tomatoes
The Chemistry of Pickles

Date : 03/28/2011

Clip Length : 00:06:13

This NBC Learn video, one in a 6-part "Cheeseburger Chemistry" series, examines the role of salty brine, fermentation, lactic acid and pH in the process of pickling food to preserve it.

The Chemistry of Pickles
The Chemistry of Condiments: Ketchup, Mustard and Mayo

Date : 04/06/2011

Clip Length : 00:08:02

This NBC Learn video, one in a 6-part "Cheeseburger Chemistry" series, uses ketchup, mustard and mayonnaise to explain two different types of mixtures: suspensions, and colloidal dispersions (emulsions).

The Chemistry of Condiments: Ketchup, Mustard and Mayo

Showing 1-6 of 6 assets

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