Reactions Science Videos | March 13, 2018
These green and black preserved eggs don’t really look like food, but the chemistry of fermentation turns pidan, or century eggs, into a Chinese comfort food. In this week’s Reactions episode, we’re talking about the science of these unusual treats.
Wang J and Fung DYC. (2008). Alkaline-fermented foods: a review with emphasis on pidan fermentation. Crit. Rev. Microbiol. 22(2):101-138.
Preserved eggs: appearances can be misleading
Molecular cooking: physical transformations in Chinese ‘century’ eggs
Changes of Amino Acid Composition and Lysinoalanine Formation in Alkali-Pickled Duck Eggs
Nondestructive Discrimination of Lead (Pb) in Preserved Eggs (Pidan) by Near-Infrared Spectroscopy and Chemometrics
Yolk of the Century Egg (Pidan) Contains a Readily Digestible Form of Free Vitamin B12
CHEMICAL COMPOSITION, PHYSICAL PROPERTIES AND MICROSTRUCTURE OF PIDAN WHITE AS AFFECTED BY DIFFERENT DIVALENT AND MONOVALENT CATIONS
Hunger and technology
Unless You Like Toxic Chemicals, Skip This Chinese Delicacy
Black eggs and ripe guava lead Taiwan's tech revolution
How does excessive basicity denature proteins?
File:Tiangong Kaiwu Pulley Wheel.jpg
Ever wonder why dogs sniff each others' butts? Or how Adderall works? Or whether it's OK to pee in the pool? We've got you covered: Reactions a web series about the chemistry that surrounds you every day. Produced by the American Chemical Society.