Skip to main content
Email Print Share

Cheeseburger Chemistry: The Chemistry of Burgers -- Chemistry Now


The Chemistry of Burgers

This video, one in a six-part "Cheeseburger Chemistry" theme, uses the cooking of hamburgers to explain the structure of myoglobin, its role in making red meat red, the effects of heat on myoglobin's structure and meat's color, and the Maillard -- or browning -- reaction.

Credit: NBC Learn and the National Science Foundation

Video Transcript:
See the Chemistry Now Special Report for more Cheeseburger Chemistry videos.

 
General Restrictions:
Images and other media in the National Science Foundation Multimedia Gallery are available for use in print and electronic material by NSF employees, members of the media, university staff, teachers and the general public. All media in the gallery are intended for personal, educational and nonprofit/non-commercial use only.

Videos credited to the National Science Foundation, an agency of the U.S. Government, may be distributed freely. However, some materials within the videos may be copyrighted. If you would like to use portions of NSF-produced programs in another product, please contact the Video Team in the Office of Legislative and Public Affairs at the National Science Foundation. Additional information about general usage can be found in Conditions.