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In one of several experiments, Marathon chemical engineer Norm Goddard of Woodbury explained why onions taste sweeter and sweeter as they are heated to members of Boy Scout Troop 55 in Cottage Grove and Troop 83 in St. Paul Park. "Onions contain thiosulfates and carbohydrates," he said. "Cooking onions releases the thiosulfates and further cooking breaks down the carbohydrates to fructose and glucose to produce carmelized or sweet onions." (Bulletin photo by Toni Lambert)

Marathon organizes chemistry day for Scouts

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More than 120 Boy Scouts from troops in the East Metro spent most of a Saturday in late February completing the requirements for a Chemistry Merit Badge -- all thanks to the engineers and chemists at Marathon Petroleum's St. Paul Park Refinery.

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