The Hidden Chemistry Inside a Lobster’s Shell скачать в хорошем качестве

The Hidden Chemistry Inside a Lobster’s Shell

Have you ever wondered why lobsters suddenly turn bright red when cooked—even though they’re brown or green when alive? 🦞 This dramatic color change isn’t magic—it’s science. In this video, we explain why lobsters turn red when cooked, breaking down the role of hidden pigments, heat-sensitive proteins, and a powerful compound called astaxanthin. You’ll learn what’s happening at the molecular level, why all lobsters turn the same color when cooked, and why this also happens to shrimp and crabs. Whether you love seafood, cooking, or fascinating science facts, this video will change how you look at your next lobster dinner. 👉 Watch to discover the science hiding inside a lobster’s shell! Topics covered: Why live lobsters aren’t red What astaxanthin is and how it works How heat changes lobster shell proteins Why shrimp and crabs turn red too 👍 If you enjoy food science videos, don’t forget to like, subscribe, and share! #WhyLobstersTurnRed #LobsterFacts #FoodScience #ScienceExplained