→Subscribe for new videos every day!
→How "Dick" came to be short for 'Richard': https://youtu.be/BH1NAwwKtcg?list=PLR0XuDegDqP2Acy6g9Ta7hzC0Rr3RDS6q
Never run out of things to say at the water cooler with TodayIFoundOut! Brand new videos 7 days a week!
More from TodayIFoundOut
Why Do Lobsters Turn Red When Cooked?
Why Does Garlic Make Breath Smell Bad?
In this video:
This is thanks to a protein called myoglobin, which also is what makes the raw red meat look red, not blood, as many people think. Myoglobin is a protein that stores oxygen in muscle cells, very similar to its cousin, hemoglobin, which stores oxygen in red blood cells. This oxygen store is necessary for muscles which need immediate oxygen for energy during continual usage.
Want the text version?: http://www.todayifoundout.com/index.php/2011/02/why-red-meat-turns-brown-when-cooked/