Matrix 3: Chemical Reactions
Chemistry of Cooking
A Biochemist Explains the Chemistry of Cooking
A biochemist and cook explains that cooking is all about chemistry and knowing some facts can help chefs understand why recipes go wrong. Because cooking is essentially a series of chemical reactions, it is helpful to know some basics. For example, plunging asparagus into boiling water causes the cells to pop and result in a brighter green. Longer cooking, however, causes the plant's cell walls to shrink and releases an acid. This turns the asparagus an unappetizing shade of grey.
REAL LIFE APPLICATION: MAKING CHEESE
Make Cheese at Home
New England Cheesemaking Supply
Cheese Recipes and Tutorial
Scientific American Podcast: The Science of Cheese
A Taste For Cheese
Moldy Science: Cheese
Videos and Podcasts
Compounds and Reactions (20:00)
Matter and Its Properties: Changes in Matter (17:06)
Strong Chemistry (54:00)
Phase Changes in Matter (6:26)
Learn how pyrotechnicians use common compounds to blast fireworks into the sky and give them shape.
What gives a fireworks display its brilliant blue, green, and red colors? Learn how pyrotechnicians give fireworks color.
Anatomy of a Firework
Fireworks have changed a great deal in the 1,000 years since they were first developed in China. This interactive activity details some of the most important chemical and structural features that allow fireworks to fly higher and burst more loudly and colorfully than ever before.
explore the basics of fire, including the complex molecular interactions between oxygen and other substances that cause combustion, or burning, as well as the chemical and physical properties of a flame.
Chemistry of Cooking: A Biochemist Explains the Chemistry of Cooking