The chemistry of pizza (video)
Published 2014-10-14 · Original archive entry · Explore research explainers
WASHINGTON, Oct. 13, 2014 — Whether it's a plain cheese, a deep-dish stacked with meats or a thin-crust veggie delight, there's just something about pizza that makes it delicious. There's a lot of chemistry that goes into everything from dough to sauce to toppings to, of course, cheese. There's also a very specific chemical reaction at work on every single slice, no matter what toppings you choose. Check out the latest episode here: http://youtu.be/tOkCgAwhh9U.
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Subscribe to the series at Reactions YouTube, and follow us on Twitter @ACSreactions to be the first to see our latest videos.
INFORMATION:The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With more than 161,000 members, ACS is the world's largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.
To automatically receive news releases from the American Chemical Society, contact newsroom@acs.org.
Follow us: Twitter Facebook