Physics of Food/Cooking

1. Physics of Food/Cooking Rama Bansil Objective: teach basic physics using food/cooking as the bait

2. Science Content PY 107

3. Science Content PY 107

4. Handout • Sample Lab • Examples of Homework Problems • Lecture Handout

5. Learning Objectives • In this lab, Part I, you will observe how the melting point of an ice + salt mixture changes with salt concentration. • In part II, you will use this information to make ice cream by manual shaking.

6. Lab Salt water phase diagram/ ice cream

7. In class Derivations, Simulations • Derivations: Use dimensional analysis, • Equation relating molecular properties to physical properties • Interactive teaching—use PRS (clickers) to pose conceptual questions during lecture SIMULATIONS—illustrate molecular properties Molecular Workbench VMDL ( Developed at Ctr. For Polymer Studies, BU—Sergey Buldyrev / Gene Stanley/ RB)

8. Comparison to other general physics course • PY 132– Physics of Motion– 1999- Bill Skocpol • Mechanics: Energy, power, speed, gravitational acceleration, forces, momentum, projectiles, terminal speed: examples from sports • Scaling and animal motion • Buoyancy, floating • Sound waves, oscillations 7 labs , 9 homeworks

9. Other similar thematic PY 1xx courses • PY 103 Cinema Physics (Andy Cohen) • PY 100 Physics of the Twentieth Century and Beyond (Glashow)