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

Food Additives - What They Do

Beef Jerky - A Method to Preserve Food Without Refrigeration

Butter:

Butter in a Bottle

Blender Butter

Candy Making:

Partial Thermal Degradation of Mixed Saccharides With Protein Inclusions with Teacher Notes

Taffy: Partial Thermal Degradation of a Mixed Saccharides Triol Solution with Teacher Notes

Lollipops

Cheese Making:

Easy Cheese

Mozzarella

Chromatography of Food Colors with Teacher Notes

Dry Ice Root Beer

Energy of a Peanut (calorimetry) with Teacher Notes

Glue from Milk

Ice Cream:

Effect of Freezing Point Depression on Mixed Saccharides-Protein Solutions with Teacher Notes

Liquid Nitrogen 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

Map Your Microwave

MOLasses Cookies A treat for MOLE Day (6:02 am to 6:02 pm on October 23 every year)

Peanut and Nut Butters

Pickling:

Zip-Lock Pickles

Corned Beef

Popcorn

Popcorn

Microwave Popcorn

Potato Chips:

Potato chips

Potato Chip Tasting

Determination of Fat in 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:

How Yeast Works

Philadelphia soft pretzels

Root beer/Birch beer

Ginger ale

Measurement Equivalents for Science Activities

Mass-Volume Equivalents of Common Chemical Solids

Grades of Purity of Chemicals

Temperature Chart

Photo courtesy of Aztec Press, Pima Community College