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3min chapter
Bill Nye, The FOOD Science Guy!
The Sporkful
The Effect of Amalase on the Taste of Your Food
The enzyme in bananas that breaks down and makes a mashed banana sweet is also an enzyme that's in your saliva that helps break down your food. Is it true the hot water freezes faster than cold water? Well, why don't you try it? And do you think dulking the water has any effect on flavor or temperature? We'll take questions from listeners at 8 p.m. ET today.
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highlights
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