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![]() Special Video ReportCourtesy: National Science Foundation, NBC-Learn and The National Science Teachers Association (NSTA) ![]() Just in time for the summer barbecue season, NBC Learn, the educational arm of NBC News, has teamed up with the National Science Foundation (NSF) and the National Science Teachers Association (NSTA) to produce Cheeseburger Chemistry, a weekly, online, video series. Watch a video by clicking on it below Cheeseburger Chemistry: The Bun"Cheeseburger Chemistry: The Bun" uses bread making to illustrate and explain how yeast works to convert starches and sugars in flour to CO2 gas (fermentation); effects of heat on gas and gluten protein structures. ►Watch the video now Cheeseburger Chemistry: The Burger"The Chemistry of Burgers" outlines myoglobin protein structures and their chemical changes when exposed to heat -- part of what turns a patty of red, raw ground beef into a tasty brown burger. ►Watch the video now Cheeseburger Chemistry: Cheese"The Chemistry of Cheese" uses cheese-making to explain protein denaturing, coagulation, and the difference between chemical and physical change. ►Watch the video now Cheeseburger Chemistry: The Tomato"Cheeseburger Chemistry: The Tomato" outlines the role ethylene plays in ripening tomatoes (and other fruits); the role of lycopene in color change; and diffusion of gas. ►Watch the video now Cheeseburger Chemistry: PicklesYou don't see it, but a battle of bacteria rages on in cucumbers. How a briny solution tips the scales to one particular species and keeps the fruit edible for a long, long time. ►Watch the video now The Chemistry of Condiments: Ketchup, Mustard and MayoTwo of these items are suspensions, and other is a colloidal dispersion. What's the difference? After a time, you have to stir one of them. ►Watch the video now Distributed by NIEonline.com with permission More NIE
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