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Food Chemistry

There are 12 videos in this category and 0 videos in 0 subcategories.

Category Videos
Not Right For WatchKnowLearn
Ages: 13 - 18
1575 Views:
Shrinking a Potato Chip Bag in the Microwave - Science at West #008
From YouTube, produced by Justin Higgins
Mr. Higgins shrinks a Potato Chip bag in the microwave. Be very careful if you do this, with a fire extinguisher, safety googles, and be supervised by an adult. (01:23)
September 18, 2014 at 09:04 PM
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Not Right For WatchKnowLearn
Ages: 13 - 18
7038 Views:
Chemistry of Thanksgiving
From vimeo.com, produced by ACSA Office of Public Affairs
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... [more]
November 25, 2009 at 02:13 PM
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Not Right For WatchKnowLearn
Ages: 13 - 18
10616 Views:
How Fermentation Works
From 5min, produced by On Netwoks
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... [more]
June 14, 2010 at 04:18 PM
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Not Right For WatchKnowLearn
Ages: 8 - 15
1805 Views:
Bytesize Science: Hard Candy Chemistry!
From YouTube, produced by American Chemical Society
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... [more]
December 6, 2011 at 08:13 PM
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Not Right For WatchKnowLearn
Ages: 8 - 14
1721 Views:
Bytesize Science: Candy Corn Chemistry!
From YouTube, produced by American Chemical Society
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: 8 - 14
1686 Views:
Bytesize Science: How To Make Cotton Candy
From YouTube, produced by American Chemical Society
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: 10 - 18
878 Views:
Bytesize Science: How Do Pop-Up Timers in Turkeys Work?
From YouTube, produced by American Chemical Society
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... [more]
December 10, 2011 at 08:56 AM
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Not Right For WatchKnowLearn
Ages: 11 - 18
564 Views:
Bytesize Science: Does the Tryptophan in Turkey Make you Drowsy?
From YouTube, produced by American Chemical Society
One common belief is that a compound in turkey known as tryptophan makes people especially drowsy, but we're here to debunk this holiday myth. Some of the key vocabulary words include melatonin, seratonin, tryptophan, amino acids, and protein. There ... [more]
December 10, 2011 at 08:52 AM
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Not Right For WatchKnowLearn
Ages: 14 - 18
3606 Views:
The Science Behind Bread
From ted.com, produced by TED
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 ... [more]
July 10, 2010 at 11:09 AM
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Not Right For WatchKnowLearn
Ages: 12 - 18
776 Views:
Flavor Chemistry--The Science Behind the Taste and Smell of Food
From YouTube, produced by American Chemical Society
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... [more]
December 10, 2011 at 08:47 AM
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