VIVIAN'S EVERYDAY CHEMISTRY
1 MEASURING AND WEIGHING VARIATIONS IN RECIPES WHY SIFTED FLOUR? DENSITY AND GOOD EGGS CALORIE ESTIMATION 2 FOAMS EGG FOAMS CHEMISTRY LESSON: HOW TO READ STRUCTURAL FORMULAS FAT FOAMS GLUTEN FOAMS A BREAD RECIPE LEAVENING ALTERNATIVES CHEMISTRY LESSON: IONIC BONDS GELATIN FOAM CHEMISTRY LESSON: COVALENT BONDS SUGAR FOAM CONTENTS RECIPE: WHIPPED CREAMSICLE TOPPING A NOTE ABOUT XANTHAN GUM A NOTE ABOUT NITROUS OXIDE 3 EMULSIONS WHY SOME THINGS DON’T MIX EMULSIFYING AGENTS CHEMISTRY LESSON: HYDROGEN BONDS GUM STABILIZERS SHORTCUTS AND AIDS HOLLANDAISE SAUCE OTHER EMULSIFIERS 4 COLLOIDS, GELS, AND SUSPENSIONS WATER-BASED COLLOIDS STARCHES AGAR AND AGAROSE PECTIN GELS PROTEIN GELS RECIPE: CHERRY DREAM CHEESE A HOLIDAY VARIATION HOW TO MAKE A CHEESE PRESS 5 OILS AND FATS CHEMISTRY LESSON: DIFFERENT WAYS TO LOOK AT MOLECULES SATURATED FATS MONOUNSATURATED FATS POLYUNSATURATED FATS CHEMISTRY LESSON: KINKY MOLECULES OMEGA-3 AND OMEGA-6 FATS TRANS FATS 6 SOLUTIONS SELTZER AND TEMPERATURE SYRUPS, BROTHS, AND OTHER SOLUTIONS CANDY LIQUORS 7 CRYSTALLIZATION SUGAR CRYSTALS CONTROLLING THE SIZE OF CRYSTALS 8 PROTEIN CHEMISTRY AMINO ACIDS CHEMISTRY LESSON: FOUR KINDS OF PROTEIN STRUCTURE DENATURING PROTEINS MILK EGGS MEAT ENZYMES SHORTENING GLUTAMATE CHEESE RECIPE: THANKSGIVING TURKEY 9 BIOLOGY YEAST SOURDOUGH YOGURT SOUR CREAM AND CULTURED BUTTERMILK BLEU CHEESE WINE AND BEER PRESERVING SALT AND DRYING HEAT STERILIZATION AND SMOKING ALCOHOL STERILIZATION ANTIMICROBIALS IN HERBS AND SPICES ACIDS MICROBIAL COMPETITION RECIPE: DNA FROM YOUR HALLOWEEN PUMPKIN 10 SCALING RECIPES UP AND DOWN SURFACE-TO-VOLUME RATIOS HEAT FLOW RATES SOLVING THE SURFACE-TO-VOLUME PROBLEM DRYING TIMING GRAVITY EQUIPMENT 11 HEATING BROWNING REACTIONS PROTEIN DENATURING VOLUME REDUCING AND DRYING FLAVOR PRODUCING CARCINOGENS COLOR CHANGES NUTRITION CHANGES LEAVENING 12 ACIDS AND BASES EFFECT OF ACID AND HEAT ON SUGAR EFFECT OF ACID ON PROTEINS COOKING WITH ACID COOKING WITH ALKALI PH-SENSITIVE COLORS SOUR SENSING RECIPE: LEMONADE WITH CHAMELEON EGGS 13 OXIDATION AND REDUCTION APPLES, AVOCADOS, AND LEMON JUICE VINEGAR FROM WINE OXIDATION OF OILS AND FATS CHEMISTRY LESSON: HOW OXYGEN FORMS MOLECULAR BONDS FREE RADICALS ANTIOXIDANTS 14 BOILING, FREEZING, AND PRESSURE ALTITUDE RAISING THE BOILING POINT PRESSURE COOKERS VACUUM IN CANNING JARS LOWERING THE FREEZING POINT MAKING ICE CREAM ? 1 ? MEASURING AND WEIGHING I N SCIENCE, AND ESPECIALLY IN CHEMISTRY, CAREFUL WEIGHING AND MEASURING ARE IMPORTANT FOR REPRODUCIBLE RESULTS IF SOME- ONE CANNOT REPRODUCE YOUR RESULTS, THERE IS LITTLE POINT IN DOING THE EXPERIMENT FOR PEOPLE TO REPRODUCE A CULINARY MASTERPIECE, IT IS IMPOR- TANT TO CAREFULLY WEIGH AND MEASURE ACCORDING TO A RECIPE BUT WHEN YOU’RE JUST COOKING UP SOME BREAKFAST, IT IS MORE IMPOR- TANT TO KNOW WHY THE INGREDIENTS ARE USED, AND WHY CERTAIN PRO- CESSES ARE FOLLOWED WITH THIS KNOWLEDGE, YOU CREATE AND ADJUST THE FOOD ON THE FLY, SUBSTITUTING SOME INGREDIENTS YOU HAVE FOR SOME YOU DON’T, OR USE UP THINGS FROM THE BACK OF THE REFRIGERA- TOR BEFORE THEY GO BAD 183 33% 150 00% 100 00% 250 00% 125 00% MEAN 149 17% STANDARD DEVIATION 43 47% THE AVERAGE CUPCAKE HAS ONE AND A HALF TIMES AS MUCH FLOUR AS SUGAR BUT SOME CUPCAKES HAVE EQUAL AMOUNTS, AND SOME HAVE TWO AND A HALF TIMES AS MUCH FLOUR AS SUGAR THE HIGH STANDARD DEVIATION MEANS THAT THERE IS A LOT OF VARIATION AMONG SIMPLE CUPCAKE RECIPES A GOOD COOK CAN FEEL FREE TO VARY THE AMOUNT OF SUGAR IN THE RECIPE FOR TASTE OR TO COMPENSATE FOR WHAT WILL ACCOMPANY THE CAKE, SUCH AS ICING OR BITS OF FRUIT IN THE BATTER VIVIAN'S EVERYDAY CHEMISTRY