1 / 12

GEMS “Kitchen Chemistry” October - 2009

GEMS “Kitchen Chemistry” October - 2009. What have we done with Chemistry so far?. Week One: We worked with electricity. Inside the battery chemical reactions were happening to release electrons to flow through the current. Week Two:

pearl-jensen
Download Presentation

GEMS “Kitchen Chemistry” October - 2009

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. GEMS “Kitchen Chemistry” October - 2009

  2. What have we done with Chemistry so far? • Week One: We worked with electricity. Inside the battery chemical reactions were happening to release electrons to flow through the current. • Week Two: Last week we worked with phenol red, baking soda and calcium chloride to figure out what released the heat.

  3. Measures the amount of hydrogen ions (H+) in a solution • Ranges from 0-14 • Substances with pH < 7 are acidic • Substances with pH = 7 are neutral • Substances with pH > 7 are basic

  4. Acids & Bases • Acidic Solutions • Release extra of H+(hydrogen)ions when put into water • Basic Solutions • Release OH-(hydroxide)ions when put into water

  5. Battery acid (sulfuric) Gastric Juices (hydrochloric) Lemon juice (citric) Vitamin C (ascorbic) Aspirin (acetylsalicylic) Vinegar (acetic) Cola (phosphoric) Unpolluted Rain (carbonic) Cow’s Milk (lactic) Everyday Chemistry: Acids

  6. Human Blood Household Cleaners (Ammonia) Baking Soda Slaked Lime Milk of Magnesia Soft Soap Drain/Oven Cleaners Everyday Chemistry: Bases

  7. Indicators Litmus Paper • The color change of the pH indicators demonstrates the amount of H+ ions in the solution For today’s lab activity we will be using Red Cabbage as our indicator!

  8. Kitchen Chemistry - Salt • Salt (NaCl) • Flavor enhancer- our tongues are very sensitive to taste of salt • Preserves food by taking out moisture, which prevents bacterial growth • Important for life • Our bodies cannot make salt, so it must come from our diets • Charge on Na+ and Cl- ions bind charged proteins and makes bonds stronger (in dough, meringue, etc.)

  9. Kitchen Chemistry - Sugars • Sugars • Glucose (breakdown of glycogen/starch; made in liver) • Fructose (fruits, honey) • Sucrose (table sugar) • Lactose (milk) • Through cellular respiration energy is made from glucose • Sugar molecules can link proteins together, which helps thicken things such as egg whites to meringue, or egg yolk to custard

  10. Kitchen Chemistry - Starch • Starch • Long chains of glucose that can be straight or branched • Source of over half the carbohydrates in our diet: rice, wheat, corn, potatoes • Provide bulk and texture in baked goods • Starch is a thickener • The more protein the more moisture that can be absorbed

  11. Kitchen Chemistry - Oils & Fats • Oils & Fats • Give food a rich, creamy texture • Frying- high boiling point allows food to be cooked at temperatures over 100 ° C • Store food energy • Consist of Carbon chains • Saturated: all single bonds between Carbons and have as many Hs as possible • Unsaturated: contains double bonds between Carbons

  12. Kitchen Chemistry - Protein • Proteins • Chains of amino acids • Position of amino acids determines shape of protein which then determines their job. • Our bodies break down proteins from food into amino acid components, to rebuild new proteins • Eggs (proteins in water) are used to hold together baked goods

More Related