Summer SAVY 2016 (Session 5, Day 2) – Culinary Chemistry (Ms. Droege)
Day 2 in Culinary Chemistry was packed with information! We started out by further investigating how our body gets energy from food through glycolysis. We completed a case study where we learnt about enzymes and then used some data to diagnose a patient who had an enzyme deficiency in glycolysis. After that completed we studied different types of intermolecular forces. We learnt that Hydrogen bonds are the strong intermolecular force which is why water has such high surface tension. Next we focused on our second group of macromolecules, proteins. We completed activities on learning about amino acids, and protein folding. We are going to investigate further into the importance of protein folding tomorrow with some great activities. After lunch we completed a lab on lipids. We used acetone to analyze how much of a food mass is lipids and we will be collecting the rest of our data on this experiment tomorrow. We also learnt about the chemistry behind saturated and unsaturated fats along with trans-fats. Lastly we learnt that although vitamins and minerals are minor components of food they are incredibility important to our health. If you want to further your knowledge on the chemistry for how our body gets energy from food here is a great video.
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