The Perfect Cheese on Toast

Today I got a bit excited about cheese on toast.

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  1. It started with a tweet from the Royal Society of Chemistry.
  2. I was, to say the least, a bit disappointed.
  3. The equation that the RSC's boffins had come up with was not particularly convincing.
  4. It turns out the RSC has a bit of a history of getting involved in nonsense like this.
  5. I decided that I had to do something.
  6. Ed Yong gave the equation an 8/10 for scienceness, which I was pretty happy with.
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