Transcript Food Chemistry Quiz

Integrating STEM in Middle &
High School Level Food
Science
Peggy Templeton M.Ed
Central Kitsap School District
Contact Information
Peggy Templeton
 [email protected]
 http://moodle.cksd.wednet.edu/ View
Secondary Schools, to CKJH and click on
Templeton
Central Kitsap Junior High School
PO Box 8
Silverdale, WA 98383

To the teacher!
I am a very visual learner and instructor as
most students.
 I have created this Power Point to show you
what I do in the classroom, much different
than the curriculum framework model.
 I have divided these lessons in folders to
share units I do as a short and simple
introduction into food science and lab
activities. These are mini lessons

To the teacher part 2
They are meant to include science, math
and the use of technology and some
engineering as a small part of the FACS
instruction. They are not meant as the full
focus of the lesson.
 Students come some prior knowledge but
learn STEM in a fun and hands on
environment.

Food Science philosophy
“The
only difference between
science classes and food
science is we get to eat our
experiments when we are
done in the lab.” JH students
Food Chemistry Challenge
Solo, what do you think is the correct
answer? Write it on your card. Pair, find
just one other person at your table and
share answers. Explain your choice.
What Alcohol is the found in
fermentation of grapes from
Eastern Washington?

Isopropyl Alcohol

Ethyl Alcohol

Methyl Alcohol

Propel Alcohol
C2H5OH

C2H5OH
Red: oxygen
Black: carbon
White: hydrogen
Correct Answer
Ethyl
Alcohol C2H5OH
Ethanol has been used by humans
since prehistory as the intoxicating
ingredient of alcoholic beverages.
Dried residues on 9,000-year-old
pottery found in China imply that
alcoholic beverages were used even
among Neolithic people.
What is sodium
bicarbonate?

Baking Powder

Alum

Baking Soda

Cream of tarter
(Na3HCO3CO3·2H2O),
Correct Answer
 Baking
Soda
 In 1791, a French chemist, Nicolas
Leblanc, produced sodium
bicarbonate as we know it today. In
1846 two New York bakers, John
Dwight and Austin Church,
established the first factory to
develop baking soda from sodium
carbonate and carbon dioxide.
Why know this?

Sodium bicarbonate will be used in our food
labs to make:
Biscuits
 Muffins
 Cookies
 Clean out the drains every Friday.

What leavening agent
contains 2 compounds?

These chemical ingredients combine
together make a fast rising baked good
when liquid is added;
Baking Soda
 Cream of Tarter

 NaHCO3
+ H+ → Na+ + CO2 + H2O
Baking Powder

Baking powder is a dry chemical leavening
agent, a mixture of a weak alkali and a weak
acid, and is used for increasing the volume
and lightening the texture of baked goods.
Baking powder works by releasing carbon
dioxide gas into a batter or dough through an
acid-base reaction, causing bubbles in the
wet mixture to expand and thus leavening
the mixture.
What gives tomatoes the red
color?

Beta Carotene

Fructose

Lycopene

Limonene
Correct Answer
Lycopene
Lycopene's eleven conjugated
double bonds give it its deep red
color and are responsible for its
antioxidant activity. Although
lycopene is chemically a carotene, it
has no vitamin A activity.
What makes bubbles in
champagne?

Carbon Dioxide

Hydrogen

Nitrogen

Oxygen
2 O + C in a double bond
Carbon dioxide
It is a gas at standard temperature and
pressure and exists in Earth's atmosphere in
this state
 Carbon dioxide was one of the first gases to
be described as a substance distinct from
air. In the seventeenth century, the Flemish
chemist Jan Baptist van Helmont observed
that when he burned charcoal in a closed
vessel

Hot peppers get their heat
from?

Acetic acid

Capsaicin

Lycopene

Sulfuric Acid
Capsaicin
 In
1878, the Hungarian doctor
Endre Hőgyes[6] (calling it capsicol)
isolated it and proved that it not
only caused the burning feeling
when in contact with mucous
membranes but also increased
secretion of gastric juices.
How do you measure heat
in peppers?
The Scoville scale is the measurement of
the pungency (spicy heat) of chili peppers.
 The number of Scoville heat units (SHU)[1]
indicates the amount of capsaicin present.
Capsaicin is a chemical compound that
stimulates chemoreceptor nerve endings in
the skin, especially the mucous membranes.

Scoville Heat Units

The scale is named after its creator,
American pharmacist Wilbur Scoville, 1912

Scoville heat units
Examples
16,000,000,000
Resiniferatoxin
5,300,000,000 Tinyatoxin
16,000,000
Capsaicin
15,000,000
Dihydrocapsaicin
9,200,000
Nonivamide
9,100,000
Nordihydrocapsaicin
8,600,000
Homocapsaicin, homodihydrocapsaicin
160,000
Shogaol
100,000
Piperine
60,000
Gingerol
16,000
Capsiate











What chemical is found in
onions causing you to cry?

Acetic Acid

Hydrochloric Acid

Nitric Acid

Sulfuric Acid
Sulfuric Acid
Sulfuric Acid

When you cut an onion, you break cells,
releasing their contents. Amino acid
sulfoxides form sulfuric acids. This gas
reacts with the water in your tears to form
sulfuric acid. The sulfuric acid burns,
stimulating your eyes to release more tears
to wash the irritant away.
What gives leafy greens
their color?

Carotene

Chlorophyll

Mitochondria

Xanthophylls
Chlorophyll
 Chlorophyll
is a green pigment
found in most plants, algae, and
cyanobacteria. Its name is
derived from the Greek χλωρός
(chloros "green") and φύλλον
(phyllon "leaf").
Table sugar is

Fructose

Monosaccharide

Sucrose

Maltose
Sucrose
 Biochemists
regard sugars as
relatively simple carbohydrates.
Sugars include monosaccharides,
disaccharides, trisaccharides and
the oligosaccharides - containing 1,
2, 3, and 4 or more
monosaccharide units respectively.
Fast Food Visuals
 As
a class, students select a
meal from a favorite fast food
restaurant using technology.
With science scales and metric
measurement students create a
visual and share with class.
Burger King Triple
Whooper
1160 calories1158.11
 76g fat76.32000000000001
 27g saturated fat
 3g trans fat
 205mg cholesterol
 51g carbs
 11g sugar
 68g protein
 1170mg sodium
BK French Fries large size









580 calories576.96
28g fat28.4
6g saturated fat6.09
0g trans fat0.25
0mg cholesterol0.19
74g carbs73.91
0g sugar0.19
6g protein6.42
990mg sodium990
BK Large cola drink









390 calories388.64
0g fat0
0g saturated fat0
0g trans fat0
0mg cholesterol0
104g carbs104.27
104g sugar104.27
0g protein0
10mg sodium9.48
Experimenting with
Leavening Agents:

Baking Soda = Sodium Bicarbonate

Baking Powder = Sodium Bicarbonate,
Sodium Aluminum Sulfate. Mono-calcium
Phosphate

Yeast= Saccharomyces cerevisiae
Set up Experiment
5 minutes
10 minutes gases cause
balloon to fly off flask
After 60 minutes, gases
still present
24 Hours Later
YEAST (fungi kingdom)

200 ML H2O+ 1 TABLESPOON YEAST

200 ML H2O+ 1 TEASPOON SUGAR+
YEAST

200 ML H20+ 1 TEASPOON SUGAR= ½
TEASPOON SALT
Set up
20 minutes
45 minutes
1 hour
2 hours
3 hours
6 hours
24 Hours
What will the yeast look
like in 48 hours
Hypothesize
at your table
group.
Write it down on the note
card provided.
 Be ready to share with the
class.
Are you surprised?
What do you think happens in your stomach
when you mix several chemicals that are
present in artificial food?
 For example: diet sodas contain all
chemicals with no nutritive such as
aspartame, artificial color and flavors.
 Chemicals in candy to provide flavor, color
and stabilize shape.

Food chemical reaction
Home Made Geyser
What You Need:
 roll of Mentos candies
 2-liter bottle of diet soda
 index card

Outside the classroom
Remove lid from diet soda.
 Place index card on top.
 Place candy in a roll of paper so the candy
will drop all at once.
 Remove the index card to drop candy into
artificial soda
 Run fast.

http://www.stevespanglerscience.co
m/experiment/00000109
Physics & Chemical
reactions!

Sodas contain compressed carbon dioxide.
It's the gradual expansion and release of this
pressurized gas in the form of bubbles that
gives carbonated drinks their characteristic
fizz. It's the surface tension of the liquid -the strong attraction that bonds its water
molecules together -- that prevents the gas
from escaping all at once

When Mentos are added, that surface tension is
disrupted by additives in the candy -- gelatin and
gum arabic, to name two likely culprits -- and the
outside surfaces of the Mentos provide "nucleation
sites" that encourage the rapid formation of
bubbles. When you drop Mentos into a carbonated
beverage, then, you cause the sudden release of
pressurized gas for which the only exit is up and
out through the narrow neck of the soda bottle -hence the spectacular fountain effect
Hypothesize:
What
do you think the
chemical reaction is in
your stomach?
Hard Cooked VS Hard
Boiled
Hard Cooked
 Place eggs in sauce
pan.
 Cover with cool
water
 Bring to boil.
 Place on lid.
 Turn off and let sit
20 minutes
Hard Boiled
 Place eggs in sauce
pan.
 Cover with cool
water.
 Bring to boil.
 Place on lid and boil
for 20 minutes.
Results: Sulfur Ring
Hard Cooked
Hard Boiled
pH Acids and Bases
What are the characteristics of Acids?
 Think of foods that are acidic & taste:

Lemons and other citric fruit
 Vinegars


What are the characteristics of Bases?


Baking soda
What is the reaction when you mix them?
pH scale
History


For thousands of years people have known that
vinegar, lemon juice and many other foods taste
sour. However, it was not until a few hundred years
ago that it was discovered why these things taste
sour - because they are all acids. The term acid, in
fact, comes from the Latin term acere, which
means "sour".
Bases taste bitter.
[H+]
Acids
Neutral
Bases
pH
1 X 100
1 x 10-1
1 x 10-2
1 x 10-3
1 x 10-4
1 x 10-5
1 x 10-6
1 x 10-7
1 x 10-8
1 x 10-9
1 x 10-10
1 x 10-11
1 x 10-12
1 x 10-13
1 x 10-14
Example
0
1
2
3
4
5
6
7
8
9
10
11
12
13
14
HCl
Stomach acid
Lemon juice
Vinegar
Soda
Rainwater
Milk
Pure water
Egg whites
Baking soda
Tums® antacid
Ammonia
Mineral lime - Ca(OH)2
Drano®
NaOH
NAMES TO KNOW

Here are a couple of definitions you should
know:
Acid: A solution that has an excess of H+
ions. It comes from the Latin word acidus
that means "sharp" or "sour".
Base: A solution that has an excess of OHions. Another word for base is alkali.
Aqueous: A solution that is mainly water.
Think about the word aquarium. AQUA
means water.

http://chemistry.about.com/
Acid and Bases
Effect of Acids and Bases on the
Browning of Apples Chemistry Experiments
 By Anne Marie Helmenstine, Ph.D.,
About.com

Supplies for the
experiment
Five slices of apple (or pear, banana, potato,
or peach)
 Five plastic cups or other clear containers
 Vinegar (or dilute acetic acid)
 Lemon juice
 Solution of baking soda
 Solution of milk of magnesia and water
 Water
 Graduated cylinder or measuring cups

Day 1





Label the cups:
 Vinegar
 Lemon Juice
 Baking Soda Solution
 Milk of Magnesia Solution
 Water
Add a slice of apple to each cup.
Pour 50 ml or 1/4 cup of a substance over the apple in its labeled cup.
You may want to swirl the liquid around the cup to make sure the apple
slice is completely coated.
Make note of the appearance of the apple slices immediately following
treatment.
Set aside the apple slices for a day.
Day 2



Observe the apple slices and record your observations. It
may be helpful to make a table listing the apple slice
treatment in one column and the appearance of the apples
in the other column. Record whatever you observe, such as
extent of browning (e.g., white, lightly brown, very brown,
pink), texture of the apple (dry? slimy?), and any other
characteristics (smooth, wrinkled, odor, etc.)
If you can, you may want to take a photograph of your
apple slices to support your observations and for future
reference.
You may dispose of your apples and cups once you have
recorded the data.
Results

What does your data mean? Do all of your apple
slices look the same? Are some different from
others? If the slices look the same, this would
indicate that the acidity of the treatment had no
effect on the enzymatic browning reaction in the
apples. On the other hand, if the apple slices look
different from each other, this would indicate
something in the coatings affected the reaction.
First determine whether or not the chemicals in the
coatings were capable of affecting the browning
reaction.
Sharing results

If an effect was observed (results), draw a
conclusion about the type of chemical (acid?
base?) capable of inactivating the enzymatic
reaction.
Rubber Eggs??
Effect of acid on calcium carbonate?
 Hard cook an egg.
 Place egg in a jar of vinegar. Lids help keep
the room less odiferous.
 Observe what reaction happens when the
egg is placed in the vinegar.
 Leave the egg for 3 days.
 Remove the egg and rinse.
 Results? Hypothesize what happened.

Hard cooked egg in
vinegar