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The chemistry of cooking





Voodoocat
One of the perennial complaints made by students is "why do I have to learn this. I will never use it again!" It is a shame that too many science teachers manage to suck all of the joy out of science.
This video: http://www.sciencedaily.com/videos/2009/0112-chemistry_of_cooking.htm might give some good ideas to make Chemistry more real (and hopefully interesting) to students.
Arnie
Eww, it's a biochemist. Now for some physical chemistry of cooking: has anyone noticed that when you're cooking soup or something, you seem to get a little vapour when the fire is still on, and lots more after you turn off the gas?

Oh yeah, I'm still not a very good cook even though I study chemistry...
Johnsenesque
Haha, I remember my science teachers always bickering about the "purity" of the science they teach. My biology and chemistry teachers would always lease in an argument with the physics teacher at my school. ( I don't do physics.)

Of course, the mathematicians would be quick to point out that no subject can hold a candle to maths.
rodrigokg
Wow, this is a great ideia.

In the simple cooking you cn get many samples of chemistry reactions....
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