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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:

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GEMS “Kitchen Chemistry” October - 2009

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  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

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