Loading...
Please wait, while we are loading the content...
Similar Documents
Learn about the Maillard Reaction with Cooking
Content Provider | WatchKnowLearn |
---|---|
Description | Believe it or not, steak, coffee beans, caramel, and toast have something in common. It's called The Maillard Reaction and it is the reason that things get browned when they are heated. It is a chemical reaction of sugars with amino acids. Dr. Kiki helps explain this process. |
Language | English |
Access Restriction | Open |
Rights License | Proprietary |
Subject Keyword | Types of Chemical Reactions k-12 homeschool homeschooling home school parents educational videos k12 preK-12 Chemistry Language of Chemistry Chemical Equations and Reactions Science |
Content Type | Video |
Educational Role | Student Teacher |
Educational Use | Self Learning Lecture |
Time Required | PT3M38S |
Pedagogy | Lecture cum Demonstration |
Resource Type | Video Lecture |
Subject | Chemical Reactions |