by Milan Sanader | Mar 24, 2021 | Gr. 11-12 Biology, Gr. 11-12 Chemistry
Michael Mosley visits a traditional Italian feast to reveal what transforms the meat from its odorless raw state to an irresistibly delicious meal. He reveals the secret of the...
by Milan Sanader | Jun 11, 2020 | Gr. 11-12 Chemistry
View full lesson: http://ed.ted.com/lessons/the-chemist… You stick cookie dough into an oven, and magically, you get a plate of warm, gooey cookies. Except it’s not magic; it’s science. Stephanie Warren explains via basic chemistry principles how the...
by msander | Dec 27, 2017 | All Science Teachers
Special thanks to Kris L. for this submission! Source: 19 December – Christmas Turkey Chemistry
by msander | Aug 16, 2017 | Gr 9-10 Science, Gr. 11-12 Biology, Gr. 11-12 Chemistry
Battered and deep-fried chicken might be one of the most delicious foods ever. But what makes this summer picnic staple so tasty? It all comes down to the chemistry of frying. In the latest Reactions video, learn how the delicate dance of fat at high temperatures...
by msander | Apr 9, 2017 | Gr 7-8 Science & Tech, Gr 9-10 Science, Gr. 11-12 Biology, Gr. 11-12 Chemistry
Pasta noodles contain only three ingredients: eggs, water and flour. But how can you achieve a tasty result every time? Cooking pasta chemically changes how the proteins and starches interact, making the noodles sticky and springy. Therefore, what you do — or don’t do...
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