Chemiluminescence of luminol. Two solutions are combined, the first solution contains luminol and sodium hydroxide. The second solution is 0.03% Hydrogen peroxide and potassium ferricyanide.
The luminol and the hydrogen peroxide react to cause the chemiluminescence. The iron in potassium ferricyanide is a catalyst for the reaction.
This is also used by crime scene investigators. A solution of hydrogen peroxide and luminol is placed into a spray bottle. When the solution comes into contact with blood, the iron present in hemoglobin will catalyze the reaction and it will begin to glow.
The reaction between ammonium thiocyanate and barium hydroxide octahydrate is endothermic. It absorbs heat from the surroundings. As a result, the temperature of this reaction will drop quickly.
This causes the beaker used to freeze to the wooden board. In this video, the beaker was able to hold approximately 9kg.
Sulfuric acid is added to sucrose (table sugar). The acid dehydrates the sugar and results in a large tower of carbon. Water is also released in the form of steam.
Welcome to the seminar entitled Kitchen Chemistry. This is a Pass/Fail, 6-unit seminar (2 hours of class and 4 hours of reading and homework per week). This seminar is designed to look at cooking from a scientific basis. Each week we will do an edible experiment and look at the science behind how it all works. Not only will chemical principles be examined, but also biochemical, biological, microbiological, and maybe even a little physics. Students are required to attend at least 80% of the classes.
SES # TOPICS 1 Guacamole, salsa, make your own hot sauce, and quesadillas 2 Cookie - death by chocolate 3 Pancakes 4 Bread 5 Scones and coffee 6 Meringue 7 Jams and jellies 8 Three bean chili and corn bread 9 Cheese 10 Molecular gastronomy 11 Wacky cake 12 Ice cream 13 Peer teaching 14 Pasta, meatballs, and crème brulee
Additional readings, organized by topic:
Guacamole, Salsa, and Quesadillas
How do we rate chili peppers? How do you make tortillas? Instructions on ripening and peeling avocados. Why should we eat avocados? History of the avocado Cookie – Death by Chocolate
Shopping for Chocolate Chocolate is being made in Hawaii. Learn some fun facts about vintage chocolate Processing the cocoa bean Where does chocolate come from? Botanical classification of the cocoa plant How are the cocoa beans processed to make chocolate? Chocolate Classifications Do you know the differences between the types of chocolate? What is the difference between natural and dutch processed cocoa? Chocolate and the Brain Why do we crave chocolate? Receptor in the brain that interacts with chocolate Chocolate and Health Health benefits of chocolate Chocolate as a drug for Diabetes Chocolate Science Here's an actual chemical article about chocolate There is a traveling exhibit from the Field Museum that is all about chocolate. Click here for more information. Fun Sites Homepage for the Laboratory for Chocolate Science at MIT You can take a class at the University of Georgia called Chocolate Science Pancakes
Additional Reading: Pancakes as viewed from a chemical engineering perspective Everything you did not really want to know about harvesting maple syrup Instructions to go out and tap a maple tree yourself Fun Sites Three pancake math problem IHOP Bread and Salt
Yeast Learn what exactly yeast does in the bread Explore the science of yeast History of yeast Bread chemistry Hints on braiding bread Bread science 101 The purpose of each of the ingredients in bread All About Gluten Did you know that there is an International Gluten Workshop? Information on Salt Salt facts This is what people who watch too much Food Network dream about! Instructions for the salt tasting: Onto a slice of bread (we will be using a baguette or unsalted soda cracker), put some unsalted butter. Sprinkle your salt of choice Describe how it tastes Rinse mouth with water Repeat steps 1 to 4 with a different salt Scones and Coffee
What exactly is a scone suppose to be? Coffee Learn all about the science of coffee (growing, harvesting, processing, etc) at the coffeeresearch.org site You should look at how to taste the coffee (called cupping) We bought our green coffee from Sweet Maria's The "primary objective is to bring balance to the coffee and health debate" Institute for Scientific Information on Coffee's Leavening agents Baking soda Vs. baking powder Composition of baking powder Fun sites: Look at the University of Guelph's Dairy Chemistry and Physics site. Do you know the pH of milk? Meringues
Meringue making Why is a copper bowl the best? A chemist's explanation of the use of copper bowls Tips for whipping egg whites More tips on meringues All about eggs Fun sites Did you know there is an American Egg Board? Jams and Jellies
Step by step procedures of canning History of jam Why does this recipe have so much sugar? Scientific writings on jam making Short history of jam making Chili and Cornbread
Chili The difference between Hot and sweet peppers History of chili What's Beano? Asparagus, beets, and artichokes We will also be tasting beets, asparagus and artichokes. For these experiments we need to drink a glass of water, then eat either beets or asparagus. For the artichokes, drink some water, eat the artichoke and then drink some more water. Do you notice any difference in the water? Medical case study (everything you did not want to know about your water output) Asparagus board of Michigan Cheese
Why should I eat cheese? Want to buy cheese making supplies yourself? Want to buy cheese online? Making cheese - a short course Still want more dairy courses? Go here. Fun Sites Want to learn about Cabot Cheese (the Vermont cheese maker)? Molecular Gastronomy
What exactly is molecular gastronomy - one definition is here another definition is here. Kitchen equipment for chemistry Link on the web that demonstrates the caviar experiment For a link to a slide show of cool molecular gastronomy experiments by Chef Wylie Dufresne go here. Interested in learning more about experimental cuisine, go here. Ice Cream
Getting the right texture in the ice cream Ice cream FAQ from the University of Guelph. Science and ice cream Sign up for the ice cream school. Step by step directions for making liquid nitrogen ice cream Spaghetti, Meatballs, and Creme brulee
Even small children perform creme brulee as an experiment! Want to eat pasta without making a mess? Here is a Physicist's explanation.
This seminar will focus on three sports: swimming, cycling and running. There will be two components to the seminar: classroom sessions and a "laboratory" in the form of a structured training program. The classroom component will introduce the students to the chemistry of their own biological system. With swimming, running and cycling as sample sports, students are encouraged to apply their knowledge to complete a triathlon shortly after the term.
