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Cooking with Chemistry Cooking with Chemistry was first presented as a one-day hands-on workshop for teachers at ChemEd 97, held at the University of Minnesota, Minneapolis, MN, August 3-7, 1997. Click on one of the titles below to read some experiments and activities from Cooking with Chemistry, a work in progress, by David A. Katz: These are PDF files and require Acrobat Reader Beef Jerky - A Method to Preserve Food Without Refrigeration Butter: Candy Making:
Cheese Making: Chromatography of Food Colors with Teacher Notes This experiment is based on an FDA procedure using a liquid io0n exchange resin to extract the food colors. Chromatography of Food Colors This experiment is a modification of the previous procedure. This uses a piece of wool yarn to extract the food colors. Energy of a Peanut (calorimetry) with Teacher Notes Ice Cream:
Iron From Cereal with Teacher Notes and a Letter from General Mills responding to an inquiry about the iron in the cereal Make Your Own Orange Drink: An experiment in how additives affect our food MOLasses Cookies A treat for MOLE Day (6:02 am to 6:02 pm on October 23 every year) Pickling: Popcorn Potato Chips: Testing the Waters: How Good is That Bottled Water and How Effective is Your Water Filter with Teacher Notes Titration: Standardization of a Base and Analysis of Stomach Antacid Tablets with Teacher Notes Yeast: Measurement Equivalents for Science Activities Mass-Volume Equivalents of Common Chemical Solids Some Reference Books on Chemistry and Cooking McGee, Harold, On Food and Cooking, Revised and updated edition, Scribners, 2004 McGee, Harold, The Curious Cook, Collier Books, 1990 Grosser, Arthur E., The Cookbook Decoder, Beaufort, 1981 Corriher, Shirley O., Cookwise, Morrow, 1997 Corriher, Shirley O., Bakewise, Scribner, 2008 Rosenthal, Sylvia, and Fran Shinagel, How Cooking Works, Macmillan, 1981 Coultate, Tom, and Jill Davies, Food, The Definitive Guide, Royal Society of Chemistry, 1994 Beckett, Stephen T., The Science of Chocolate, Royal Society of Chemistry, 2008 Clarke, C., The Science of Ice Cream, Royal Society of Chemistry, 2004
Photo courtesy of Aztec Press, Pima Community College
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