Summer SAVY 2016 (Session 5, Day 3) – Culinary Chemistry (Ms. Droege)
Today was a particularly exciting day in Culinary Chemistry. We started out by completing our observations for the lipid extraction lab. While figuring out that saturated fats from chocolate are solid while our unsaturated fats were greasy we learnt how acetone dissolves the plastic used in our petri dishes. After that we had a long talk about food safety. Food safety has several different topics and we looked at bacterial contamination first. WANTED posters were created for 4 of the worst food pathogens and common places and people who are risks for these pathogens were discussed. We also focused on how some bacteria is good for us such as lactobacillus acidophilus which is used to make yogurt. We then focused on the process of canning and saw the way it effects enzymes in food. During canning food is heated to a temperature that denatures the enzymes and therefore kills bacteria. However, enzymes in the food also become denatured. During the after we were all of the calories. We learnt that a calories is a unit of energy, specifically the energy it takes to raise 1 gram of water 1 degree Celsius. Then we investigated the calories of different types of chips by completing our own makeshift calorimeter. It was a successful day and I look forward to tomorrow.