Chemistry in the Kitchen
This section highlights resources that provide explanations of the chemistry behind your favorite chocolate truffle and why you start to cry when you cut up an onion.
This Discovery Channel web site presents the science behind cooking. Through concise descriptions, users can discover how the kitchen is like a chemistry laboratory and cooking an experiment. The web site explains how adding salt affects the boiling point of water and why beating egg whites affects their texture. Students can learn about common chemical compounds in the kitchen including sugar, starches, fats, and proteins. The web site offers suggestions on how an understanding of chemistry can create new, great food recipes. MSP full record
Food changes color, flavor, and temperature—sure signs of chemistry at work! Read about what’s really happening when you chop onions and start to cry.
Learn about the joys of being a chocolate scientist. (From Science News for Kids.) MSP full record
This article discusses the research that suggests chocolate may have health benefits, chocolate cravings may be a symptom of addiction, and chocolate contains some of the same chemicals found in recreational drugs.
At this site, students can find out how the marshmallow of today is made and the history behind this squishy treat. (From What’s That Stuff?) MSP full record
This short radio broadcast talks about the best way to keep bread from going stale and why it does in the first place. MSP full record
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Copyright
June 2007 — The Ohio State University. This material is based upon work
supported by the National Science Foundation under Grant No. 0424671. Any
opinions, findings, and conclusions or recommendations expressed in this
material are those of the author(s) and do not necessarily reflect the views of
the National Science Foundation.
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