Chemical Keys to a Great Thanksgiving Dinner

In the spirit of Thanksgiving, we’re Sharing a video by ACS Webinars on the Chemistry of Thanksgiving.  We’ve listed some of our favorite moments below for you reference, but don’t be afraid to let us know what we missed.  Enjoy!

 

10:00 – Do you roast the turkey whole, or in pieces?
14:00 – Why ice is key to getting the breast meat right if you cook your turkey whole
15:45 – Brining, a short guide, and chemical connections
20:00 – Amylase and why roasting sweet potatoes produces sweeter potatoes
21:25 – Persimmon Pudding, color, and pH

 

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