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Chemical reactions during cooking
The presenter explains how a chemical reaction has taken place during the cooking of fried eggs. She explains how chemical reactions are useful in cooking as they help to improve the taste of food. She introduces the terms 'reactant' and 'product' and shows the properties of the product are very different from the reactants. She also explains that not all reactions need heat, and mixes bicarbonate of soda with vinegar to produce carbon dioxide gas. This clip has subtitles available in Flash.
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