{"id":50267,"date":"2011-11-16T08:18:51","date_gmt":"2011-11-16T13:18:51","guid":{"rendered":"https:\/\/today.uconn.edu\/?p=50267"},"modified":"2011-11-18T16:00:06","modified_gmt":"2011-11-18T21:00:06","slug":"the-science-of-the-crust","status":"publish","type":"post","link":"https:\/\/today.uconn.edu\/2011\/11\/the-science-of-the-crust\/","title":{"rendered":"The Science of the Crust"},"content":{"rendered":"<figure id=\"attachment_49670\" aria-describedby=\"caption-attachment-49670\" style=\"width: 214px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/today.uconn.edu\/wp-content\/uploads\/2011\/11\/Profleadbeater-vert.jpg\"><img decoding=\"async\" class=\"size-medium wp-image-49670  img-responsive lazyload\" data-src=\"https:\/\/today.uconn.edu\/wp-content\/uploads\/2011\/11\/Profleadbeater-vert-214x300.jpg\" alt=\"Nicholas Leadbeater, associate professor of chemistry.\" width=\"214\" height=\"300\" data-srcset=\"https:\/\/today.uconn.edu\/wp-content\/uploads\/2011\/11\/Profleadbeater-vert-214x300.jpg 214w, https:\/\/today.uconn.edu\/wp-content\/uploads\/2011\/11\/Profleadbeater-vert-299x420.jpg 299w, https:\/\/today.uconn.edu\/wp-content\/uploads\/2011\/11\/Profleadbeater-vert-71x100.jpg 71w, https:\/\/today.uconn.edu\/wp-content\/uploads\/2011\/11\/Profleadbeater-vert.jpg 357w\" data-sizes=\"(max-width: 214px) 100vw, 214px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 214px; --smush-placeholder-aspect-ratio: 214\/300;\" \/><\/a><figcaption id=\"caption-attachment-49670\" class=\"wp-caption-text\">Nicholas Leadbeater, associate professor of chemistry.<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p>The brown crust on freshly baked bread is the result of a chemical reaction. To hear chemistry professor Nicholas Leadbeater explain, click <a href=\"http:\/\/files.ucdev.net\/today\/2011\/11\/bread-crust.mp3\">here<\/a>.<\/p>\n<p>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.<\/p>\n<p>His talks were first aired on <a href=\"http:\/\/www.wamc.org\/academic-minute\" target=\"_blank\">WAMC<\/a>, the PBS station in Albany, N.Y., as Academic Minutes, and hosted in print by <em>Inside Higher Education<\/em>. They will run weekly on <em>UConn Today<\/em> through the end of the fall semester.<\/p>\n<p>Thanks to WAMC for the station\u2019s permission to post these spots.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The brown crust on freshly baked bread is the result of a chemical reaction, as chemistry professor Nicholas Leadbeater explains.<\/p>\n","protected":false},"author":58,"featured_media":50350,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_crdt_document":"","wds_primary_category":0,"wds_primary_series":0,"wds_primary_attribution":0,"footnotes":""},"categories":[1],"tags":[],"magazine-issues":[],"coauthors":[40],"class_list":["post-50267","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"pp_statuses_selecting_workflow":false,"pp_workflow_action":"current","pp_status_selection":"publish","acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-04-11 16:18:54","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/posts\/50267","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/users\/58"}],"replies":[{"embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/comments?post=50267"}],"version-history":[{"count":5,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/posts\/50267\/revisions"}],"predecessor-version":[{"id":50842,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/posts\/50267\/revisions\/50842"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/media\/50350"}],"wp:attachment":[{"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/media?parent=50267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/categories?post=50267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/tags?post=50267"},{"taxonomy":"magazine-issue","embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/magazine-issues?post=50267"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/coauthors?post=50267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}