Subtitles & vocabulary
Why is Red Meat ... Red?
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Ruby Lu posted on 2016/02/08Ever wondered why your steak looks like it's 'bleeding' when it's not actually blood? This fun SciShow explainer dives into the science of myoglobin and meat color, perfect for home cooks who want to understand their food better! You'll pick up some great new vocabulary related to food science that's surprisingly practical for everyday life.
Video vocabulary
protein
US /ˈprəʊˌtiːn/
・
UK /ˈprəʊti:n/
- Noun (Countable/Uncountable)
- Group of molecules made from amino acids
B1
More rare
US /rɛr/
・
UK /reə(r)/
- Adjective
- (Of meat) cooked, but still red and juicy
- Unusual or out of the ordinary; not common
A2
More water
US /ˈwɔtɚ, ˈwɑtɚ/
・
UK /'wɔ:tə(r)/
- Uncountable Noun
- Clear liquid that forms the seas, rivers and rain
- Large area such as an ocean or sea
- Intransitive Verb
- (Of the eyes) to produce tears
- (Mouth) to become wet at the thought of nice food
A1
More blood
US /blʌd/
・
UK /blʌd/
- Uncountable Noun
- Red liquid in the bodies of people and animals
- Related by birth; family
- Transitive Verb
- To be initiated into something, e.g. a secret club
A2
More Use Energy
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