Counter Intelligence: Chemicals Give Bacon Flavor

By Xana O'Neill
|  Monday, Apr 6, 2009  |  Updated 11:05 AM PDT
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A chemical reaction is behind the appeal of a bacon.

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See why chemicals drive people to eat bacon and check out our list of must-reads that will have you chatting at the lunch counter, over IM or wherever it is that people actually talk these days.

  • A chemical reaction is behind the appeal of a bacon. The reaction between amino acids in the bacon and reducing sugars in the fat gives the mighty meat it's appeal. The so-called Maillard reaction -- which requires heat -- works to release hundreds of smells and flavors.
     
  • Scientists believe they have found the memory molecule. When an experimental drug was applied to a specific part of the brain in animals it blocked the activity of a substance needed to help to retain stored information. The discovery could make it possible for humans to easily shed bad habits, traumatic memories or dementias.   
     
  • A man who has climbed the world's highest mountain more times than any human on earth set out again to scale Mount Everest today-- this time to draw attention to climate change. The "Super Sherpa" said he has seen less snow each time he reached the summit since his first climb in 1990. He will also be picking up rubbish from the mountain.
     
  • A dog who fell off her owner's yacht swam six miles through shark-infested waters to a small island where she lived for four months by living off of wild goats. The dog, Sophie Tucker, was spotted by locals on the small island who alerted wildlife rangers.

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