In frying bacon the fat turns white and goes 'snap'. Why?

Subject: In frying bacon the fat turns white and goes 'snap'. Why?

Date: Sun Jun 27 10:11:49 1999
Posted by Hans Durstling
Grade level: nonaligned School: none
City: Moncton State/Province: New Brunswick Country: Canada
Area of science: Chemistry
ID: 930496309.Ch

Message:


When frying bacon strips, the pearly translucent fat parts 
suddenly turn opaque white and emit a little "snap" noise as they 
do so. It happens in patches. A small area of the fat will go 
"snap" & turn white, (i.e. crisp?), then another small patch and 
so on. It's like a series of little detonations. What is 
happening here?

Re: In frying bacon the fat turns white and goes 'snap'. Why?

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