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The sizzling of bacon frying is often all it takes to get the mouth watering... but why is bacon so delicious? Chemistry has the answer! [Telegraph]
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You know that delicious, bubbly, tickly feeling on your tongue when you taste fizzy drinks... but how does the tongue "taste" the bubbles of carbon dioxide?
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We all love baking but without yeast a lot of what we bake wouldn't quite look the same. In this experiment we will use a simple yeast reaction to practice the steps of a real scientific...
There are many similarities between cooking and a chemical experiment. We mix ingredients to get a desired end result. But an understanding of chemistry can also help us explain many other things around food. In the eleventh video of the Chemistry Calendar we take a look at some of the chemical reactions taking place while cooking.
The Chemistry Calendar 2011 is a joint project between Molecular Frontiers, Chalmers University of Technology, University of Gothenburg and Universeum. We work together with film company Untamed Science to launch a video per month during the International Year of Chemistry 2011.
For teachers: Teaching material, including descriptions of lab experiments can be found in the Teachers section on MoleClues! The video has subtitles that can be activated through the CC icon in the YouTube toolbar.