Chemistry of Food and Cooking: Battle of the Bobas!
Project reflection:
Cooking and science are kindred arts. Measurements and transformations create similar experimental qualities. Hypothesising the outcomes of altered variables, and creating products that inspire, I would argue that cooking and science are more similar than different. I recently ate at a small vegan cafe in the middle of a hidden alley in Durango Colorado. I had a very interesting conversation with the women who owns a small farm and the local cafe, Katrina. She told me that with a restaurant that values raw food and micronutrients, creating food that people actually want to eat and that tastes good is an experiment of sorts. She explained how she is constantly trying new recipes, adjusting the amounts and flavours. She makes supplements that are available for purchase in her cafe, and she dehydrates, presses, and tests the effectiveness. That sounds like science to me. Near the end of this unit, we tried to make the perfect fizzy lemonade, using stoichiometry to fine tune the perfect amount of citric acid and baking soda. This was an activity to prove how similar cooking was to science. I had never, until this experiment even thought that as a possibility. It makes so much sense though because a good cook is someone who can alter one or two ingredients until they reach the desired outcome. Cooking also tends to follow the scientific method with a question, hypothesis, and testing with an experiment, and analysing data and coming to a conclusion. It is extremely similar to chemistry in the way that you need precise measurements, and you are creating chemical reactions, and combustions.
On the other hand, science is on the forefront of discovery in a way that cooking couldn’t compare. The advances in medicine and space exploration are undeniably incredible, and although healthy food can be a medicine of sorts, it is not the miracle of modern science. Modern science has an accuracy whereas there is more leniency in the cooking world. If you make a mistake with dangerous chemicals, there are way more repercussions than if you add a little too much oregano.
I experimented in this project with the type of sweetener I added to boba tea. I wanted to find a healthier alternative to sucrose in its raw form, and didn’t want to much variation considering flavour, texture, and sweetness. The ingredient I experimented with affected the sweetness level by much more than I expected in the opposite way that I had hypothesised. I thought that table sugar would be the most effective sweetener, but found honey to not only be the best alternative, but more effective than sugar. With the same amount of sweetener added in each batch, I was able to see exactly why I prefer honey in my tea, it dissolves quickly and adds an earthy taste. I conducted a lot of research on the topic of sweetness index. I found that there are three sugar molecules that are the most common, sucrose, glucose, and fructose. The scale is based around sucrose as the base sweetener, and is measured in comparison. When you add sugar to liquid it dissolves, especially when that liquid is hot, which is why sweetening tea is such a common act. I learned that sugar and honey have a similar sweetness index, whereas maple syrup is less sweet, especially when organic. When a sugar molecule is added to water, the structure of the solute and the solvent is disrupted, causing sugar to dissolve. Sugar is a solid that can be dissolved so effectively that you can dissolve up to 1800 grams of sugar in a liter of water. I wanted to find a sugar alternative that would dissolve fully even with the added minerals and fiber. Honey, although it does not dissolve completely, comes macroscopically very close, and there is not an issue with texture. I prefer the taste of honey when paired with heavy cream, and sugar when paired with milk. It is really preference based, but this project allowed me to have a deeper look into what sugar is composed of and how it interacts with our bodies.
Cooking and science are kindred arts. Measurements and transformations create similar experimental qualities. Hypothesising the outcomes of altered variables, and creating products that inspire, I would argue that cooking and science are more similar than different. I recently ate at a small vegan cafe in the middle of a hidden alley in Durango Colorado. I had a very interesting conversation with the women who owns a small farm and the local cafe, Katrina. She told me that with a restaurant that values raw food and micronutrients, creating food that people actually want to eat and that tastes good is an experiment of sorts. She explained how she is constantly trying new recipes, adjusting the amounts and flavours. She makes supplements that are available for purchase in her cafe, and she dehydrates, presses, and tests the effectiveness. That sounds like science to me. Near the end of this unit, we tried to make the perfect fizzy lemonade, using stoichiometry to fine tune the perfect amount of citric acid and baking soda. This was an activity to prove how similar cooking was to science. I had never, until this experiment even thought that as a possibility. It makes so much sense though because a good cook is someone who can alter one or two ingredients until they reach the desired outcome. Cooking also tends to follow the scientific method with a question, hypothesis, and testing with an experiment, and analysing data and coming to a conclusion. It is extremely similar to chemistry in the way that you need precise measurements, and you are creating chemical reactions, and combustions.
On the other hand, science is on the forefront of discovery in a way that cooking couldn’t compare. The advances in medicine and space exploration are undeniably incredible, and although healthy food can be a medicine of sorts, it is not the miracle of modern science. Modern science has an accuracy whereas there is more leniency in the cooking world. If you make a mistake with dangerous chemicals, there are way more repercussions than if you add a little too much oregano.
I experimented in this project with the type of sweetener I added to boba tea. I wanted to find a healthier alternative to sucrose in its raw form, and didn’t want to much variation considering flavour, texture, and sweetness. The ingredient I experimented with affected the sweetness level by much more than I expected in the opposite way that I had hypothesised. I thought that table sugar would be the most effective sweetener, but found honey to not only be the best alternative, but more effective than sugar. With the same amount of sweetener added in each batch, I was able to see exactly why I prefer honey in my tea, it dissolves quickly and adds an earthy taste. I conducted a lot of research on the topic of sweetness index. I found that there are three sugar molecules that are the most common, sucrose, glucose, and fructose. The scale is based around sucrose as the base sweetener, and is measured in comparison. When you add sugar to liquid it dissolves, especially when that liquid is hot, which is why sweetening tea is such a common act. I learned that sugar and honey have a similar sweetness index, whereas maple syrup is less sweet, especially when organic. When a sugar molecule is added to water, the structure of the solute and the solvent is disrupted, causing sugar to dissolve. Sugar is a solid that can be dissolved so effectively that you can dissolve up to 1800 grams of sugar in a liter of water. I wanted to find a sugar alternative that would dissolve fully even with the added minerals and fiber. Honey, although it does not dissolve completely, comes macroscopically very close, and there is not an issue with texture. I prefer the taste of honey when paired with heavy cream, and sugar when paired with milk. It is really preference based, but this project allowed me to have a deeper look into what sugar is composed of and how it interacts with our bodies.
Recipe Card:
Recycling on a Global and Local Scale.
Project Reflection:
Throughout this project I learned about the recycling process, and practicality of recycling plastic. I learned that plastic is a synthetic or semi synthetic polymer made primarily of carbon and hydrogen, and it is a huge factor in our changing climate. I decided to apply the information I acquired about plastic (it’s production and disposal) and create an art piece, and artist statement to accompany it. Within the time it took to create this piece, I learned so much about myself and how I work alone. I have spent so much of my time at Animas participating in group projects that it felt like it would be a real challenge to hold myself accountable for my own project. I decided to take this on, and oh how right I was! This was the most challenging project I have completed in a long time. The first result of my art piece was very small pieces of trash that I had acquired throughout a week, assembled on a canvas to resemble the earth. I spent hours figuring out how to glue each piece to the canvas, and figured out very quickly this was much more difficult than I had originally thought. After taking a step back to observe my piece, I realised it was not beautiful work, even if I had spent so much time on it. So I decided to start again, with an entirely new concept and much less time. I meticulously planned and mapped out the symbolism for the new piece, and developed the message much more thoroughly, and ended up with something I was really proud of. I learned how to persevere through creative struggles on a time crunch, which is so applicable for my future. I consider myself a horrid procrastinator, and this project pushed me so much in the other direction that I think it was so necessary in my development for developing my skills for college.
I’m not going to lie though, this project was extremely difficult. Connecting art and chemistry seemed like a fairly easy task. I do believe that real change can be initiated through art, so the impact on my local community was fairly easy to reach. It was the piece surrounding the chemical makeup of a substance and the way that affected it’s disposal that was a complicated goal to reach. I decided the best way to gain a deeper understanding was to focus on a smaller part of recycling, that was specific and attainable. I decided to learn about plastic and the practical ways to dispose of it for the environment. To have a great understanding of this I had to research how plastic breaks down, and the different types of plastic which you should look for. Basically, if you are just going to read this… don’t use styrofoam, and try to choose (PETE) or (HDPE) plastiscines, which are the most commonly recycled plastics because they are easy to break down and remanufacture. You can find more research in my artist statement which I decided to create to pair with my visual piece to convey more information. Most plastic is not biodegradable, meaning it will not break down with the natural elements. But in my project I learned about bioplastics which are not only soluble, but are created with organic materials. If we focused more on the production of healthy plastics, we would have a much better chance of a healthy environment, because barely any of the plastic that is recycled is reused. If I was able to convey any of this and make a difference, I feel accomplished. I also decided to research what local communities are doing to reduce their plastic use and consumption, and it really comes down to small changes. Starbucks is changing their kids to reduce the use of straws, local markets and grocery stores are requiring customers to pay for plastic bags to encourage reusable bags, and even though these changes are small, they make an impact.
If I was to give myself a grade I think I deserve an A. With the time limit, and the open ended prompt, I think I accomplished what I was hoping to. I really wanted to convey scientific principles and concerns through art, and the community reacted very well to it. At the exhibition, I noticed the visual aspect attracted many questions and intrigue which is what I wanted. I think I spent most of my time very well, especially my time at home. Although I did work on the first draft for much to long, it helped me create a much more refined final product. The research I conducted was well rounded and pertained to my project. I did struggle with the way to exhibit my research but in the end I am very proud of my project, and would love to think I deserve an A, because I spent many hours outside of school on the piece.
I’m not going to lie though, this project was extremely difficult. Connecting art and chemistry seemed like a fairly easy task. I do believe that real change can be initiated through art, so the impact on my local community was fairly easy to reach. It was the piece surrounding the chemical makeup of a substance and the way that affected it’s disposal that was a complicated goal to reach. I decided the best way to gain a deeper understanding was to focus on a smaller part of recycling, that was specific and attainable. I decided to learn about plastic and the practical ways to dispose of it for the environment. To have a great understanding of this I had to research how plastic breaks down, and the different types of plastic which you should look for. Basically, if you are just going to read this… don’t use styrofoam, and try to choose (PETE) or (HDPE) plastiscines, which are the most commonly recycled plastics because they are easy to break down and remanufacture. You can find more research in my artist statement which I decided to create to pair with my visual piece to convey more information. Most plastic is not biodegradable, meaning it will not break down with the natural elements. But in my project I learned about bioplastics which are not only soluble, but are created with organic materials. If we focused more on the production of healthy plastics, we would have a much better chance of a healthy environment, because barely any of the plastic that is recycled is reused. If I was able to convey any of this and make a difference, I feel accomplished. I also decided to research what local communities are doing to reduce their plastic use and consumption, and it really comes down to small changes. Starbucks is changing their kids to reduce the use of straws, local markets and grocery stores are requiring customers to pay for plastic bags to encourage reusable bags, and even though these changes are small, they make an impact.
If I was to give myself a grade I think I deserve an A. With the time limit, and the open ended prompt, I think I accomplished what I was hoping to. I really wanted to convey scientific principles and concerns through art, and the community reacted very well to it. At the exhibition, I noticed the visual aspect attracted many questions and intrigue which is what I wanted. I think I spent most of my time very well, especially my time at home. Although I did work on the first draft for much to long, it helped me create a much more refined final product. The research I conducted was well rounded and pertained to my project. I did struggle with the way to exhibit my research but in the end I am very proud of my project, and would love to think I deserve an A, because I spent many hours outside of school on the piece.