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November 25th, 2010

The Chemistry of Thanksgiving

By John Vasko | Comments (0)
There's a lot of chemistry behind any dinner but last year the American Chemistry Society (ACS) put together this excellent video that features Diane Bunce, Ph.D., presenting The Chemistry of Thanksgiving to her students at The Catholic University of America (CUA) in Washington, D.C. Bruce is also an a associate editor for Chemical Education research for ACS’ Journal of Chemical Education and recipient of the ACS Helen Free Award for Public Outreach. Dressed as a pilgrim under her lab coat, Bruce capture's the holiday's spirit viewable in the video panel to the right. Via ACSPressroom on Vimeo:
The video, produced by the ACS Office of Public Affairs, focuses on traditional Thanksgiving foods, including topics such as: • How does the pop-up timer in a turkey work? • Why do muffins rise, even when made without yeast? • Which antacids neutralize the most stomach acid?

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