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Better Grilling Through Chemistry

Season 2 Episode 32 | 2m 40s

We're giving you the best chemistry backed tips to make your meat as perfectly grilled as possible. We’ve got chemistry knowledge that will impress your guests like, “why is red meat red?” You’ll also learn about the amazing Maillard Reaction that turns that red meat into delicious grilled brown. We also settle, once and for all, the age-old debate of gas vs. charcoal.

Aired: 06/28/15
Extras
Is water bending real?
George tries to make a new discovery in a huge field of science... and he might have.
This week Alex takes to the lab and investigates the stable isotopes in 20 different honeys.
Rubbing two balloons together leads George to a shocking discovery.
Is baking soda a legal, performance enhancing drug?
George tries to make electricity using dialysis tubing, toilet parts, and a baby turbine.
Alex wonders what happens when hot water freezes quicker than room temperature water?
Could a seemingly magical 300-year-old technology save us from climate change?
Fluoride is everywhere in the discourse but here’s what the research actually says.
How does a lifesaving drug vanish into thin air?
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Is water bending real?
George tries to make a new discovery in a huge field of science... and he might have.
This week Alex takes to the lab and investigates the stable isotopes in 20 different honeys.
Rubbing two balloons together leads George to a shocking discovery.
Is baking soda a legal, performance enhancing drug?
George tries to make electricity using dialysis tubing, toilet parts, and a baby turbine.
Alex wonders what happens when hot water freezes quicker than room temperature water?
Could a seemingly magical 300-year-old technology save us from climate change?
Fluoride is everywhere in the discourse but here’s what the research actually says.
How does a lifesaving drug vanish into thin air?