Chemistry in the Kitchen Week 2

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Day 1Day 2Day 3Day 4Day 5
The Chemistry of Food & Cooking
Some of the science topics this week:  denature gelatin, breaking up sucrose with an acid, covalent bonds, emulsions, water molecules, phospholipids, hydrogen bonds, monoglycerides, diglycerides, polysorbates
Culinary Reactions: The Everyday Chemistry Of Cookingp. 24-27 (Stop at sugar foam.)p. 27-35Chapter 3 Emulsions

p. 36-44
(Stop at Other Emulsifiers.)
p. 44-45
Activities – Choose one or more recipes.Make homemade marshmallowsp. 29 – 35 Optional recipe: Whipped creamsicle topping

NOTE: Make sure all items / chemicals / ingredients are food grade, and approved by the USDA, before using in a recipe!
Make Eggs Benedict (See video linked below.)
Additional Reading
Dr. Joe & What You Didn't Know: 177 Fascinating Questions About the Chemistry of Everyday LifeQuestion 6 – Wine vinegarQuestion 7 –
Gel candles
Question 8 –
Dalton and color blindness
Question 9 –
Question 10 –
Fizz Keeper
Mixing History and Chemistry
The Mystery of the Periodic TableChapters 11-12Chapters 13-14Chapters 15-16Chapters 17-18Elements Listed by Date of Discovery (End!)
Learning About the Periodic Table
Elements: A Visual Exploration of Every Known Atom in the Universep. 22-23 Boronp. 24-25 Carbonp. 26-27 Nitrogenp. 28-29 Oxygenp. 30-31 Fluorine
The Periodic Table of VideosBoronCarbonNitrogenOxygenFluorine
Introducing BoronIntroducing Oxygen
Activities and Assignments
TED-Ed: How Atoms Bond

Take the video quiz here.

Dogs Teaching Chemistry: Chemical Bonds

How to Make Homemade Marshmallows
Chemical bonds song by Mr. Edmonds

SciShow: Why Do Atoms Bond?
Chemical Bonds: Covalent vs. Ionic

How to unboil an egg

Octet Rule Song

The genius of Mendeleev’s periodic table

How to Make Eggs Benedict

Food Science 101: What is an emulsion?
Solving the puzzle of the periodic table
Food Science 101: How Emulsifiers and Stabilizers work

Food Science 101: The Emulsification Process
Color blindness test

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