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Cheeseburger Chemistry: The Chemistry of Burgers -- Chemistry Now (Encore)

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.

Great to think about while you're grilling cheeseburgers this holiday!

Air date: July 1, 2016 (The original air date was June 2011.)

Credit: NBC Learn and the National Science Foundation

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

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