Home     Contact     Projects     Experiments     Circuits     Theory     BLOG     PIC Tutorials     Time for Science     RSS     Terms of services     Privacy policy  
   
 Home      Projects     Experiments     Circuits     Theory     BLOG     PIC Tutorials     Time for Science   


<< Back to INDEX

The Science of BBQ [Education]
posted June 4 2014 12:43.44 by spic0m




You'll learn about what happens to the proteins in meat when it gets barbecued, the chemistry of tenderness, the biochemical origin of the "smoke ring", and how slow cooking over smoke might just be the most tasty application of chemistry and thermodynamics ever.



[Link: It's Okay To Be Smart]
 
Share



You might also like...


The geekiest (seriously) jokes explained [Mathematics]

Ten poisonous foods that we all like eating (almost) [Biology]

How Big Is The Universe? [Education]

This is how sitting can kill you

How Hard Drives Work [Video]

Design Tutorial - LED Matrices and LED Signs [Tutorial]

How microwave ovens work [Video]

The greatest discovery of modern science: 99.9% we discovered The Gods' Particle into CERN [Science]


<< Back to INDEX



Comments

  Name

  Email (shall not be published)

  Website

Notify me of new posts via email


Write your comments below:
BEFORE you post a comment:You are welcome to comment for corrections and suggestions on this page. But if you have questions please use the forum instead to post it. Thank you.


      

No comment yet...

Be the first to comment on this page!












 Contact     Forum     Projects     Experiments     Circuits     Theory     BLOG     PIC Tutorials     Time for Science     RSS   

Site design: Giorgos Lazaridis
© Copyright 2008
Please read the Terms of services and the Privacy policy