This Is What Happens To a Cheeseburger Dipped In Hydrochloric Acid

Though our stomachs contain hydrochloric acid, the experiment in the following video is far from an exact replication of what actually happens during digestion because it lacks amino acids to break down the fats.

Still, those McDonald’s burgers are pretty sturdy. Not surprising when you consider that the picture after the break shows a McDonald’s burger on the left from 2008, and a McDonald’s burger on the right from 1996. Both look pretty much the same.

Left: 2008 / Right: 1996

(GSNY via Consumerist and Serious Eats)

Tagged as: acid, cheeseburger, mcdonalds