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National Science Foundation


Chemistry Now: Cheeseburger Chemistry: Pickles

Cheeseburger Chemistry: Pickles--The chemistry of preservatives: fermentation, acid and pH. This video, one in a six-part "Cheeseburger Chemistry" series, examines the role of salty brine, fermentation, lactic acid and pH in the process of pickling food to preserve it.

Credit: NBC Learn and the National Science Foundation (NSF)

 

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