Chemistry of Food Project
Reflection
To study the unique aspects of chemistry in food, I asked the question of "How much water do foods contain before and after air-frying them?". I wanted to test several foods that are commonly air-fried to see what kinds of micro and macroscopic changes occur before and after. The basis of the experiment was to find the density of the foods before and after, and the presence of water before and after.
Before running the experiment, each of the foods' density was measured using a gram scale and a water displacement system. During the experiment some of the key changes that happened to food exist within the microscopic system. As the foods fried, the water evaporated, when the water evaporates, the chemical molecules of the food travel to fill in the vacuum- therefore increasing the density of the food. After the alteration of the formation of the food, the visible changes include a shiny (greasy) appearance, as well as a change in darkness. Water as a clear, reflective substance denies the food from revealing it's stronger color, but when fried, less light is reflected, and the food becomes visibly darker.
In conclusion, I was left with a rather satisfied outcome, I tested various amounts of cooking processes and found absolutely delicious outcomes, some even better than those at my favorite restaurants. If I were to continue to execute a part 2 for this project, I would stick with one of the 3 foods, and I would find something else to alter and make combinations with. I obviously answered my "How much water do foods contain before and after air-frying them?" question, but for a part 2, I think I would have to dig into more of the intense and complex chemistry of how the molecules change their roles- an introduction to quantum chemistry. I want to learn more about the minute concepts and nature of the molecules and how they interact when put in certain circumstances.
Overall, this was a great hand-on project. I enjoyed it, and have gain some very valuable insight about the chemical composition and alterations of the items at the dinner table.
To study the unique aspects of chemistry in food, I asked the question of "How much water do foods contain before and after air-frying them?". I wanted to test several foods that are commonly air-fried to see what kinds of micro and macroscopic changes occur before and after. The basis of the experiment was to find the density of the foods before and after, and the presence of water before and after.
Before running the experiment, each of the foods' density was measured using a gram scale and a water displacement system. During the experiment some of the key changes that happened to food exist within the microscopic system. As the foods fried, the water evaporated, when the water evaporates, the chemical molecules of the food travel to fill in the vacuum- therefore increasing the density of the food. After the alteration of the formation of the food, the visible changes include a shiny (greasy) appearance, as well as a change in darkness. Water as a clear, reflective substance denies the food from revealing it's stronger color, but when fried, less light is reflected, and the food becomes visibly darker.
In conclusion, I was left with a rather satisfied outcome, I tested various amounts of cooking processes and found absolutely delicious outcomes, some even better than those at my favorite restaurants. If I were to continue to execute a part 2 for this project, I would stick with one of the 3 foods, and I would find something else to alter and make combinations with. I obviously answered my "How much water do foods contain before and after air-frying them?" question, but for a part 2, I think I would have to dig into more of the intense and complex chemistry of how the molecules change their roles- an introduction to quantum chemistry. I want to learn more about the minute concepts and nature of the molecules and how they interact when put in certain circumstances.
Overall, this was a great hand-on project. I enjoyed it, and have gain some very valuable insight about the chemical composition and alterations of the items at the dinner table.
SARS-CoV-2 Chemistry Project
The transmission of SARS-CoV-2 from a chemical standpoint can be understood by interpreting the structure and the path of the virus. The structure of a Coronavirus includes an RNA genome, lipid envelope, envelope protein, membrane protein, glycoprotein, and nucleoprotein. These are all there is to a Coronavirus, and all it needs. Studying what paths viruses take, I learned that SARS Coronaviruses immediately invade the cells and attempt to begin replicating. Once the virus has replicated many new viruses, the new viruses leave the body and go out into the rest of the world, and the virus keeps replicating, however, the immune system can find it and kill it very fast, if it is healthy. The virus is much stronger than the original SARS Coronavirus from 2002, but it’s definitely not as aggressive as something like the Ebolavirus.
Throughout this project, my knowledge of science grew intensely, I feel like I know so much more about microscopic creatures now. I learned all about how viruses are transmitted, and how the body process works. Having studied lots about how molecules interact, I feel like I have developed lots of skills for solving problems, as I am very good at working up from a small scale.
I believe that with this level of demonstrated understanding and building off onto new concepts myself, I believe I deserve about a 93/100. It very much demonstrates my growth of knowledge in science, and is definitely beautiful work, but I do notice a couple of stances where I could address the audience a bit more clearly than “just for people curious”. I’m very proud of the rest, and I know I’ve made a very impressive demonstration of my understanding.
Maybe not for everyone, but I know that I would appreciate a better teaching of chemistry. I never really understand what the overall idea of chemistry is; is it the study of elements? I do wish we would have covered the direct idea and definition of what chemistry is, but I can definitely appreciate the studies of this year, as I do consider them quite appropriate. I hope to learn more about chemistry directly, and would certainly like to do some lab experiments. This semester did seem a bit repetitive, and I do want to do more experiments and such next semester.
Throughout this project, my knowledge of science grew intensely, I feel like I know so much more about microscopic creatures now. I learned all about how viruses are transmitted, and how the body process works. Having studied lots about how molecules interact, I feel like I have developed lots of skills for solving problems, as I am very good at working up from a small scale.
I believe that with this level of demonstrated understanding and building off onto new concepts myself, I believe I deserve about a 93/100. It very much demonstrates my growth of knowledge in science, and is definitely beautiful work, but I do notice a couple of stances where I could address the audience a bit more clearly than “just for people curious”. I’m very proud of the rest, and I know I’ve made a very impressive demonstration of my understanding.
Maybe not for everyone, but I know that I would appreciate a better teaching of chemistry. I never really understand what the overall idea of chemistry is; is it the study of elements? I do wish we would have covered the direct idea and definition of what chemistry is, but I can definitely appreciate the studies of this year, as I do consider them quite appropriate. I hope to learn more about chemistry directly, and would certainly like to do some lab experiments. This semester did seem a bit repetitive, and I do want to do more experiments and such next semester.