These green and black preserved eggs don’t really look like food, but the chemistry of fermentation turns pidan, or century eggs, into a Chinese comfort food. In this week’s Reactions episode, we’re talking about the science of these unusual treats.
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Executive Producer: George Zaidan
Producer: Elaine Seward
Writer: Alexa Billow
Scientific Consultant: Palanivel Ganesan, Ph.D.
Mako Yama – At Starry Night
Roberto Daglio – Bisbossa
Wang J and Fung DYC. (2008). Alkaline-fermented foods: a review with emphasis on pidan fermentation. Crit. Rev. Microbiol. 22(2):101-138. http://www.tandfonline.com/doi/abs/10.3109/10408419609106457
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.
Produced by the American Chemical Society.