BASF Podcast: The Chemical Reporter - Why do potatoes get softer when you cook them, while eggs get harder?

Ludwigshafen (ots) - It's strange, isn't it? In both cases you're
dropping something you want to eat into a pot of boiling water, but
what happens to the spud is the exact opposite of what happens to the
egg. The secret involves the chemical make-up of the potato. It
consists largely of starch. It's a different story entirely with
eggs. They're composed mostly of proteins. In entertaining episodes
our Chemical Reporter answers questions of our Podcast listeners on
Chemistry in our everyday life.

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BASF is the world's leading chemical company: The Chemical
Company. Its portfolio ranges from chemicals, plastics and
performance products to agricultural products, fine chemicals as well
as oil and gas. As a reliable partner BASF helps its customers in
virtually all industries to be more successful. With its high-value
products and intelligent solutions, BASF plays an important role in
finding answers to global challenges such as climate protection,
energy efficiency, nutrition and mobility. BASF posted sales of more
than EUR62 billion in 2008 and had approximately 97,000 employees as
of the end of the year. BASF shares are traded on the stock exchanges
in Frankfurt (BAS), London (BFA) and Zurich (AN). Further information
on BASF is available on the Internet at www.basf.com.

Originaltext: BASF SE
digital press kits: http://www.presseportal.de/pm/16344
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ISIN: DE0005151005

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E-Mail: podcast@basf.com