Summer SAVY 2019: Session 2, Day 1 – Culinary Chemistry (Rising 3rd/4th)
What a great time getting to know everyone in Culinary Chemistry today! We started with a little introductory getting-to-know you, and started diving into what it takes to be a good scientist:
1) Be respectful
2) Always try your hardest
3) Safety is our priority!
Then, we started learning about how we can classify our foods. I’m sure you already know that our food is mainly composed of 6 substances: carbohydrates, proteins, lipids, vitamins, minerals, and water! This helps us take a closer look into the composition, structure, and function of the first macronutrient that we’ll learn about this week: carbohydrates! We had a great time getting into the nitty-gritty of chemical structures – this is college-level science! Carbon, hydrogen, and oxygen combine to form ringed monomers, which can combine to form any combination of sugars, starches, and fibers to form monosaccharides, disaccharides, and polysaccharides, which serve as energy, storage, or structure. While it was A LOT to process in one afternoon, our group stayed positive, tried their hardest, and didn’t give up. We’ll get to try again tomorrow!
We didn’t quite do as many labs as we would have liked, but we at least got a chance to start with a sugar and starch indicator lab, using Benedict’s solution and iodine solution. What a neat change in appearance as we tested a bunch of different kinds of foods (tofu, crackers, potato chips, etc.) to see which ones gave a positive test for sugars and starches. We’ll come back tomorrow to finish up this lab, and get started on two long-term labs. We’ll also get to work on the specifics of proteins!