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Summer SAVY 2016 (Session 5, Day 4) – Culinary Chemistry (Ms. Droege)

We switched it around today and started with a lab in the morning. We were looking at the process of blanching and trying to determine what temperature would cause the enzyme, catalase, to denature. This was completed by slowing heating potato extract and then testing its reaction. While the data varied it looks like it was between 40 and 55 degrees Celsius. Then we learnt about food additives such as emulsifier, preservatives, color additives, and thickening agents. We had discussions on their use and were conflicted on their additions to certain food. Next we used nutrition labels to identify how many carbohydrates, lipids, and proteins were present in common foods. We ended the day with starting our individual research projects. The topics range from genetically modified food, to artificial sweeteners, and lactose intolerance. I cannot wait to hear and see the students work tomorrow.



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