November 16, 2011 | Combined Reports - UConn Communications

The Science of the Crust

The brown crust on freshly baked bread is the result of a chemical reaction, as chemistry professor Nicholas Leadbeater explains.

Several rustic loaves of bread warmly lit on a wood background. Selective focus is on the cut slices in the front.

Several rustic loaves of bread warmly lit on a wood background. Selective focus is on the cut slices in the front.

Nicholas Leadbeater, associate professor of chemistry.
Nicholas Leadbeater, associate professor of chemistry.

 

The brown crust on freshly baked bread is the result of a chemical reaction. To hear chemistry professor Nicholas Leadbeater explain, click here.

Leadbeater, an associate professor of chemistry, has perfected the 100-second answer to questions that your science classes skipped over. In clear, understandable language, he matter-of-factly explains the science behind common phenomena.

His talks were first aired on WAMC, the PBS station in Albany, N.Y., as Academic Minutes, and hosted in print by Inside Higher Education. They will run weekly on UConn Today through the end of the fall semester.

Thanks to WAMC for the station’s permission to post these spots.