Frying Your Way to Better Chicken
Reactions is exploring the chemistry behind fried chicken today. We’re looking at the science of heat transfer, hydrolysis, convection, polymerization and more! The deliciousness of fried chicken all comes down to that chemistry.
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Narrator/Fact Checker:
Kyle Nackers
Writer:
Judith Lavelle
Producer:
Sean Parsons
Executive Producer:
Adam Dylewski
Scientific consultants:
Diane Bunce, Ph.D.
Darcy Gentleman, Ph.D.
Alison Le
Ever wonder why dogs sniff each others’ butts? Or how Adderall works? Or whether it’s OK to pee in the pool? We’ve got you covered: Reactions a web series about the chemistry that surrounds you every day.
Reactions is produced by the American Chemical Society.
