Detailed Course Information |
Spring 2014
Aug 18, 2025 |
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| CHEM 0080F - Kitchen Chemistry |
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Have you ever wondered why olive oil is a liquid but butter is solid? Or why bread and cookies rise when baked? This Kitchen Chemistry course is an experimental approach to chemistry, as seen in cooking. We will examine topics such as trans fats, baking soda as a leavening agent in baking, ripening of fruit, artificial sweeteners, GMOs, and enzymatic and non-enzymatic browning of foods. Edible experiments will be used to discuss the science behind recipes. Enrollment limited to 14 first year students. Instructor permission is required. FYS WRIT
0.000 OR 1.000 Credit hours 0.000 OR 1.000 Lecture hours 0.000 Lab hours Levels: Extra Credit Graduate, Undergraduate Schedule Types: Lab, Primary Meeting All Sections for this Course Chemistry Department Course Attributes: First Year Seminar, Writing - Designated Courses Restrictions: Must be enrolled in one of the following Levels: Undergraduate Must be enrolled in one of the following Classifications: Semester Level 02 Semester Level 01 |
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