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There are 13 videos in this category and 0 videos in 0 subcategories.
Category Videos
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Not Right For WatchKnowLearn
Ages: 8 - 18
592 Views:
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Cindy Samet, professor of chemistry at Dickinson College, demonstrates how an avocado peel can filter pollutants from water. (01:59)
August 1, 2018 at 02:44 PM
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Not Right For WatchKnowLearn
Ages: 11 - 18
463 Views:
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The Science of BBQ!
From YouTube, produced by Amanda Fox - Producer, Spotzen IncKate Eads - Associate Producer
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Science is delicious! (07:41)
August 2, 2018 at 08:18 PM
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Not Right For WatchKnowLearn
Ages: 13 - 18
8205 Views:
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Why do people eat mashed potatoes on Thanksgiving Day but not mashed paper towels? That’s not such an odd question from a chemistry standpoint because potato and paper are almost as similar as two peas in a pod in terms of the carbohydrates they cont...ain.
For the answer to that and other topics that could spark dinnertime conversation, the American Chemical Society (ACS) is offering an addition to the holiday menu: A special video on the chemistry of Thanksgiving. (23:21)
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November 25, 2009 at 02:13 PM
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Not Right For WatchKnowLearn
Ages: 14 - 18
4659 Views:
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Batch to batch, crust to crust ... In tribute to the beloved staple food, baking master Peter Reinhart reflects on the cordial couplings (wheat and yeast, starch and heat) that give us our daily bread. Try not to eat a slice. This speaker uses humor ...to give an informational lecture combining food and science. (15:35)
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July 10, 2010 at 11:09 AM
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Not Right For WatchKnowLearn
Ages: 8 - 15
2828 Views:
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Richard Hartel, Ph.D., professor of food engineering at the University of Wisconsin-Madison boils a mixture of sugar, water and corn syrup at temperatures over 300 degrees Fahrenheit to produce hard candy. The video demonstrates how the molten liquid... candy cools to form what from a technical standpoint actually is a glass. Unlike window glass made of silica, this tasty glass is made of sugar. (04:20)
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December 6, 2011 at 08:13 PM
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Not Right For WatchKnowLearn
Ages: 13 - 18
12423 Views:
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Fermentation is an energy producing process that does not require oxygen to take place. It's anaerobic in nature. Bacteria, yeast, and even human cells use fermentation to create energy in the form of ATP. Dr. Kiki from Food Science talks about ho...w fermentation works, not just in creating alcoholic beverages that people enjoy, but also inside humans. Watch as she whips up some home made ginger ale at the end of the episode! (05:52)
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June 14, 2010 at 04:18 PM
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Not Right For WatchKnowLearn
Ages: 8 - 14
2752 Views:
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So what is cotton candy? Watch as University of Wisconsin-Madison Professor of Food Engineering Richard Hartel explains how to spin piping-hot melted sugar into tasty threads, eventually cooling off and forming cotton candy. (01:55)
December 6, 2011 at 08:30 PM
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Not Right For WatchKnowLearn
Ages: 8 - 14
2638 Views:
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Richard Hartel, Ph.D., professor of food engineering at the University of Wisconsin-Madison explains how the sugar crystal structure of candy corn gives this Halloween favorite its characteristic creamy texture. (01:14)
December 6, 2011 at 08:15 PM
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Not Right For WatchKnowLearn
Ages: 10 - 18
1768 Views:
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Have you ever wondered how timers know when your turkey is done cooking? Dr. Diane Bunce explains to us the chemistry behind the pop-up timers we use to cook turkey and how it actually has no idea when the turkey is done but instead relies on chemist...ry to let us know when our turkeys are safe to eat. (01:51)
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December 10, 2011 at 08:56 AM
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Not Right For WatchKnowLearn
Ages: 12 - 18
1492 Views:
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Why do people have different reactions to the same food? One person may love chocolate while another may find it too sweet. Some people love cheese while others find it totally nasty. Uncover the chemistry behind the taste and smell of food, and find... out how scientists apply this knowledge to develop artificial flavors. (05:06)
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December 10, 2011 at 08:47 AM
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