Summer SAVY, Session 5 Day 4, “Hidden Chemistry: Everyday Chemical Reactions” (7th-8th)
SAVY Families,
Today in Hidden Chemistry: Everyday Chemical Reactions, we explored the fascinating chemistry behind the food we eat. Students investigated how different chemical reactions transform ingredients during cooking and baking, making meaningful connections between science and the kitchen.
Our learning objectives today focused on helping students understand that food preparation involves scientific principles and that understanding chemistry can improve cooking and baking. They discovered that cooking transforms ingredients at the molecular level, often making these changes irreversible. Students also learned that balancing acids, bases, and other ingredients is crucial to creating the desired textures and flavors in food. These objectives guided our discussions and experiments as students explored how chemistry shapes the foods they love.
We began by discussing major chemical processes in food chemistry, including the Maillard reaction that causes toast to brown, caramelization that transforms sugar into caramel, and fermentation processes used in foods like bread and yogurt. Students explored how pH influences baking by comparing the roles of baking soda and baking powder in recipes to help dough rise and create specific textures.
Our hands-on experiments brought these concepts to life. In our Candy Chemistry Investigation, students heated sugar in stages to observe how temperature changes its texture from soft caramel to hard candy that can be shaped into sugar sculptures. This experiment helped them understand how heat affects sugar molecules and creates different culinary outcomes. Later, in our Emulsions Experiment, students made homemade butter from cream and created salad dressing, discovering how emulsifiers like mustard allow oil and vinegar to mix smoothly. These activities showed the chemistry behind common foods and highlighted how ingredient interactions create textures that are part of everyday meals.
At home, I encourage you to ask your child about their discoveries today. Here are some “Think Beyond” questions to guide your conversations:
- How does heat change the texture and flavor of food?
• What is the Maillard reaction?
• Why do some recipes call for acidic ingredients like lemon juice or vinegar?
• What role do emulsifiers play in food products like mayonnaise or ice cream?
Tomorrow, we will continue our journey by diving into the chemistry of acid-base reactions and discovering how these processes are around us every day! Thank you for supporting your child’s scientific curiosity as they explore the hidden chemistry that makes life so extraordinary.
Warmly,
Ms. Hannah Richards