Bytesize Science takes an animated look at the science behind champagne. video post *tasteologie

Bytesize Science takes an animated look at the science behind champagne.

December 28th, 2011

Bytesize Science, a program from the American Chemical Society, explains the chemistry behind champagne's carbonation just in time for New Year's Eve. Carbon Dioxide and over 600 chemical compounds all join together in your toast!

Here is another video in which they explore the chemistry of taste!
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