Summer SAVY 2019: Session 2, Day 3 – Culinary Chemistry (Rising 3rd/4th)
Today, we checked off a lot of boxes! We started by finishing up the concept maps we started yesterday, which look great – not only because they showcase their artistic and organizational skills, but also because they contain so much information that they have learned in just two days! I continue to be impressed with their abilities and motivations.
Mr. Gary led an awesome illustration of the enzyme, catalase. This enzyme is used to decompose hydrogen peroxide into water and oxygen, turning a fairly toxic chemical into harmless, even useful, products. We learned that things that are living, or at least, have cells that continue the ability to sustain life, can break down the hydrogen peroxide. We also showed that enzymes can continue to work, even if they’ve been “used” – they don’t break down, so just a little bit of enzyme can break down much more hydrogen peroxide.
Next, we took another look at our fast/fresh food experiments, and the ginger soda experiments. There are quite a few dramatic changes! Additionally, we had another opportunity to see how certain foods respond to Biuret solution, which tests for the presence of proteins in various foods. Looks like there’s plenty in eggs, tofu, and milk!
Finally, after some content review and reading of nutrition labels, we finally got to make Jell-O! Naturally, to be sure to incorporate the experimental nature of this class, we included some pineapple, and we’ll observe what happens when we use a fresh vs. canned version of the foods. Can’t wait to see what tomorrow brings!