The Chemistry of Grilling

Reactions - Uncover the Chemistry in Everyday Life
Subscribe

Youtube ID: RqUEh-B-U-k

Reactions Science Videos | June 29, 2015

If you’re firing up the barbecue for a summer cookout, you don’t want to miss this week’s Reactions video. We’ve got chemistry knowledge that will impress your guests like, “why is red meat red?” You’ll also learn about the amazing Maillard Reaction that turns that red meat into delicious grilled brown. We also settle, once and for all, the age-old debate of gas vs. charcoal.

You Might Also Like

Learn from the best and brightest minds in chemistry LIVE every Thursday at 2pm ET!

Popular Chemistry

Culinary Chemistry


Check out these other ACS science videos and podcasts highlighting cutting-edge research from ACS journals and fascinating, weird and timely topics. 

Learn from the best and brightest minds in chemistry LIVE every Thursday at 2pm ET!

Connect On