Food Science

JCE 94.02 February 2017 Issue Highlights

Fostering Creativity in Chemistry

The February 2017 online issue of the Journal of Chemical Education is now to subscribers. Topics featured include: surface chemistry; chemical identity thinking; conceptual understanding; communicating science to the general public; activities and labs linking chemistry and art; history and chemistry; early access to research; technology as instructional support; synthesis laboratories; from the archives: bottle chemistry.

Developing a Cooking Chemistry Elective

To squash any misconceptions, I would like to say first and foremost I am not a great cook. My husband graciously does most of the cooking in our house. However, as a chemist, I am fascinated by the complex reactions involved in everyday life. Pair this curiosity with the requirement to teach an elective, and the Chemistry of Cooking elective was born.

Apple Fool! An Introduction to Artificial Flavors

In this Activity, students investigate flavorings by making artificial "cooked apples" from a mixture of crackers, sugar, cream of tartar, and water, as is done for the filling in recipes for Mock Apple Pie. This Activity focuses on consumer chemistry, and can be used to introduce natural and artificial flavors or lab experiments that make esters.

Calories - Who's Counting?

In this Activity, students determine how many calories are released per gram when marshmallows and cashews burn and then compare the quantity of energy available from carbohydrates versus fats. Students burn the food items beneath a metal soft drink can containing water and measure the resulting change in temperature of the water.