When you're eating your Thanksgiving dinner, you probably don't think about chemistry. I didn't either... not until this year. I found this blog entry today from the American Chemical Society's ByteSize Science blog.
The video talks about the following Thanksgiving topics:
• How does the pop-up timer in a turkey work?
• Why do muffins rise, even when made without yeast?
• Which antacids neutralize the most stomach acid?