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Exploring Culinary Chemistry: Impact of Boiling Point Depression on Cooking Techniques

Discover the fascinating relationship between boiling point depression in cooking, from soap making to crystal lattice energy in peanuts. You will delve into colorful indicators testing acids and bases, while creating experiments on topics like candy making and battery creation. Prepare a dynamic presentation for your final project showcasing the chemistry behind your chosen topic. Get ready to showcase your culinary chemistry skills on exam day!

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Exploring Culinary Chemistry: Impact of Boiling Point Depression on Cooking Techniques

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  1. Topics for Final Projects: Boiling Point and Freezing Point Depression and how it can affect cooking. Making of Soap Candy Making-Crystal Lattice Energy in Peanuts Limiting Reactants Why Popcorn Pops Color Indicators-Testing Acids and Bases Making a Battery Making Root Beer Polymers and their Uses

  2. We will begin projects on May the 7th. Projects will be presented on the day of your Final Exam. Number of students in a group will be 2 or 3 depending on the size of the class. We will draw for topics from the list. You should include the following: Background information on your topic . This will be presented on a powerpoint. Present the Chemistry behind your topic. Create an experiment that presents your topic. NO labs can be used from AP or Pre-Ap. Labs may include food. Include materials, procedure, data, graphs, and conclusion for your lab. Students are expected to provide all materials except: equipment and some chemicals.

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