FOR IMMEDIATE RELEASE | November 18, 2010
Chemistry of Thanksgiving Video from the American Chemical Society
WASHINGTON, Nov. 18, 2010 — Why does that timer pop up from the Thanksgiving turkey at just the right moment? What do mashed potatoes and wet paper towels have in common?
For answers to those and other questions that could spark lively dinnertime conversation next Thursday, the American Chemical Society (ACS) is offering an addition to the holiday menu: A special high-definition video on the chemistry of Thanksgiving is available.
The video features Diane Bunce, Ph.D., recipient of the ACS Helen Free Award for Public Outreach, who discussed the topic in a demonstration at The Catholic University of America (CUA) in Washington, D.C. Bunce is a professor of chemistry at CUA and associate editor for Chemical Education research for ACS’ Journal of Chemical Education.
The video, produced by the ACS Office of Public Affairs, focuses on traditional Thanksgiving foods, including topics such as:
- What do mashed potatoes and wet paper towels have in common?
- Why do muffins rise, even when made without yeast?
- Which antacids neutralize the most stomach acid?