Based on this YouTube video's total view count of 197K views and industry-standard rates, the estimated total earning is $139 - $396 through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

Explore Why Does Melted Cheese Taste So Much Better? with 197,885 views, 7,449 likes, and 535 comments. Experience the impact of this video content that has captured audience attention.

It goes on some of our favorite foods, and it can even make our least favorite foods taste better. Yes, we're talking about melted cheese. Go to http://Brilliant.org/SciShow to try out Brilliant’s Daily Challenges. The first 200 subscribers get 20% off an annual Premium subscription. Hosted by: Stefan Chin SciShow has a spinoff podcast! It's called SciShow Tangents. Check it out at http://www.scishowtangents.org ---------- Support SciShow by becoming a patron on Patreon: https://www.patreon.com/scishow ---------- Huge thanks go to the following Patreon supporters for helping us keep SciShow free for everyone forever: Adam Brainard, Greg, Alex Hackman, Sam Lutfi, D.A. Noe, الخليفي سلطان, Piya Shedden, KatieMarie Magnone, Scott Satovsky Jr, Charles Southerland, Patrick D. Ashmore, charles george, Kevin Bealer, Chris Peters ---------- Looking for SciShow elsewhere on the internet? Facebook: http://www.facebook.com/scishow Twitter: http://www.twitter.com/scishow Tumblr: http://scishow.tumblr.com Instagram: http://instagram.com/thescishow ---------- Sources: https://www.jstage.jst.go.jp/article/fstr/20/1/20_23/_html/-char/en https://academic.oup.com/jcr/article-abstract/41/2/261/2907546?redirectedFrom=PDF https://www.sciencedirect.com/science/article/abs/pii/S0950329306001352?via%3Dihub https://gizmodo.com/the-science-behind-why-fat-tastes-so-good-1511695998 https://www.popsci.com/science/article/2012-09/fyi-why-does-cheese-taste-better-when-its-melted https://www.forbes.com/sites/michaelpellmanrowland/2017/06/26/cheese-addiction/#48e0b66b3583 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5502015/ https://www.theglobeandmail.com/life/food-and-wine/food-trends/how-saliva-determines-our-food-texture-preferences/article30221556/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4431788/ http://www.ediblegeography.com/listening-to-what-the-tongue-feels/ https://www.theatlantic.com/magazine/archive/2013/07/how-junk-food-can-end-obesity/309396/ https://www.sciencedirect.com/topics/food-science/food-texture https://www.popsci.com/texture-food-science#page-3 https://www.popsci.com/replacing-fat#page-2 https://www.sciencedirect.com/science/article/pii/S0195666318304690 https://www.nytimes.com/2003/05/04/magazine/what-your-genes-want-you-to-eat.html https://www.scientificamerican.com/article/how-sugar-and-fat-trick-the-brain-into-wanting-more-food/ https://www.theguardian.com/science/2015/jun/03/chimpanzees-can-cook-and-prefer-cooked-food-study-shows https://www.researchgate.net/publication/23188709_The_effects_of_food_viscosity_on_bite_size_bite_effort_and_food_intake https://www.npr.org/sections/thesalt/2012/10/10/162635648/why-foods-go-together-like-rama-lama-lama-ke-ding-a-de-dinga-dong

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