SCIENCE Explains Why You LOVE the Smell of BACON
30th May 2014
Not that anyone really needs a reason.
The video explains that bacon’s smell is the result of a process known as the Maillard Reaction, in which sugars break down and combine with amino acids to form any of 150 different organic compounds.
Among those compounds, researchers say, is a collection of aldehydes, hydrocarbons, and nitrogen-containing pyridines and pyrazines which humans (and most other carnivorous or omnivorous species) find so enticing. That collection of compounds is unique to bacon and is not produced when other types of pork are fried.
May 31st, 2014 at 01:27
I joined the fascists after I inherited an old copy of Alonso-Finn “Fundamental University Physics”, Addison-Wesley 1967, which introduced to me the pound-force feet as a unit of torque. And then we got pound-force inches and ounce-force yards and stone-force furlongs. I ditched that and bought a newer printing with SI units and was happy ever after.
Seriously, America: get metric. Leave Myanmar to be alone the only country in the world to not officially adopt the metric system. You will feel much better afterwards. In about one hundred years, we might might get rid of things like the Gimli Glider accident, and bands like The Spinal Tap will get their stage Stonehenges right.