The New York Times on Laughing Gas (The Food Section: Quotable)

"The Curious Cook column last Wednesday, about the chemistry of meat color, referred incorrectly to the chemical that binds with the pigment myoglobin to make nitrite-cured meat pink. It is nitric oxide (NO) — not nitrous oxide (N2O), a sedative used in dentistry."

The New York Times on Laughing Gas

Posted by Josh Friedland on Apr 12, 2007 in Science | Link | | |