Advertisement

If you have an ACS member number, please enter it here so we can link this account to your membership. (optional)

ACS values your privacy. By submitting your information, you are gaining access to C&EN and subscribing to our weekly newsletter. We use the information you provide to make your reading experience better, and we will never sell your data to third party members.

ENJOY UNLIMITED ACCES TO C&EN

Water

Periodic Graphics

Periodic Graphics: The Chemistry Of Barbecue

Chemical educator and Compound Interest blogger Andy Brunning serves up some chemical facts about how grilling produces smoky flavor

by Andy Brunning
July 13, 2015 | A version of this story appeared in Volume 93, Issue 28

Periodic Graphic shows molecules responsible for the delicious smoky flavor of barbecued meat.
Credit: Andy Brunning/Compound Interest
To download a pdf of this article, visit http://cenm.ag/barbecue.

A collaboration between C&EN and Andy Brunning, chemistry educator and author of the popular graphics blog Compound Interest. To see more of Brunning’s work, go to compoundchem.com. Check out all of C&EN’s Periodic Graphics here.

Article:

This article has been sent to the following recipient:

0 /1 FREE ARTICLES LEFT THIS MONTH Remaining
Chemistry matters. Join us to get the news you need.