Transcript The Biology and Chemistry of a Twinkie

The Biology and Chemistry of a
Twinkie
Using a Twinkie to teach biological
and chemical subjects
Jeff Bradbury and Jeff Orlinsky
Cerritos Community College
Warren High School, Downey
Matching
Match the ingredients with the purpose
Ingredient
1. Lecithin
2. Shortening
3. Sodium
carboyxmethylcellulose
4. Whey
5. Sodium bicarbonate
6. Sugar
Purpose
A. Leavening agent
B. Coats the proteins in
flour to prevent them
from absorbing moisture
C. Holds moisture in the
cream filling
D. Aids in browning
E. emulsifier
F. Prevents bacterial
growth
Activities/Concepts
Biological
– Senses
– Molecule
identification
– Decomposition
– Digestion/Enzyme
Chemical
–
–
–
–
Physical Properties
Energy/calories
Emulsification
Chemical changes
Food Label
Total Fat
5g
Total Carb
25g
Total Pro
1g
Total
31g
% diff
-28%
Momentum and
Collisional Energy
Considerations of
Cryogenically Stored
Twinkies(R).
Myth or Reality
1.
2.
3.
4.
5.
6.
7.
8.
9.
Twinkies have a shelf life of 10 years
A Twinkie will explode in the microwave in 45 seconds.
Several of the ingredients in a Twinkie came from crude oil.
Several of the ingredients in a Twinkie came from rocks.
Several of the ingredients in a Twinkie came from cow
manure.
Twinkies are not baked but are made from a pure chemical
reaction.
Hostess uses eight million pounds of sugar, seven million
pounds of flour and one million eggs to make 500 million
Twinkies each year.
Sulfuric Acid is used to make parts of a Twinkie.
The creamy filling has no cream at all.