The Accidental Scientist: Science of Cooking
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Did you know?

Rodents' noses are much more sensitive than ours. If we could smell a rose from a mouse's point of view, its scent might be completely unfamiliar.

Humans can detect smells at very low concentrations. Vanillin, for example, can be sensed at .0000000002 milligrams per liter of air.

There is a strong link between smell and memory. You might add to a dinner guest's enjoyment by making a food with a smell you know they'll associate with a pleasant experience.

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