CHEMISTRY IN KITCHENGROUP 2

CHEMISTRY IN KITCHEN

The experiments in kitchen chemistry sets go beyond ratio of ingredients, incorporating acid/base reactions (like baking soda and vinegar), the effects of heat, states of matter, crystal formation and other principles. One common experiment is making rock candy, which is simply a colored crystal formed from sugar molecules crystallizing out of a supersaturated sugar solution. This effect is achieved by dissolving sugar in warm water until the solution is saturated (meaning no more sugar can dissolve). As the mixture cools, a single crystal causes a chain reaction that transforms the entire solution into solid crystals.

CHEMICALS IN THE

KITCHEN

WATER• It is a transparent fluid which forms the world's streams, lakes, oceans

and rain, and is the major constituent of the fluids of living things. As a chemical compound, a water molecule contains one oxygen and two hydrogen atoms that are connected by covalent bonds.

• The kitchen is a major consumer of water in the home, using around 10% of total household water consumption for cooking, cleaning, washing, or drinking.

H2O

BAKING SODA (sodium bicarbonate)

• It is a white solid that is crystalline but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda (sodium carbonate). It is a component of the mineral natron and is found dissolved in many mineral springs.

• Baking soda is called by some a “Miracle Powder” due to its wide variety of uses. It has plenty of applications in the kitchen, from cleaning materials in the kitchen to cooking your food.

NaHCO3

VINEGAR• It is a liquid consisting mainly of acetic acid (CH3COOH) and water. The

acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, but historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses.

• Vinegar's acidity makes it a natural wonder in your kitchen. Besides the burst of flavor vinegar lends to whatever it touches, it serves other purposes too, such as kitchen cleaning.

C2H4O2

TABLE SALT (sodium chloride)• It is a mineral substance composed primarily of sodium

chloride (NaCl), a chemical compound belonging to the larger class of ionic salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in the sea where it is the main mineral constituent.

• From cleaning house to preserving food, this condiment has a variety of uses that can tackle even the toughest jobs in the kitchen.

NaCl

CITRIC ACID • It is a weak organic acid with the formula C6H8O7. It is a

natural preservative/conservative which occurs naturally in citrus fruits and is also used to add an acidic or sour taste to foods and drinks.

• Many all-natural household cleaners, such as kitchen sprays, contain a small percentage of citric acid to help clean hard water stains and kitchen messes. The citrusy smell of the acid is pleasant, so it works well as both a cleaner and a deodorizer.

C6H8O7

LYE (sodium hydroxide)

• It is a liquid obtained by leaching ashes (containing largely potassium carbonate), or a strong alkali which is highly soluble in water producing caustic basic solutions. "Lye" is commonly the alternative name of sodium hydroxide (NaOH) or historically potassium hydroxide (KOH).

• Lye is a familiar strong base and is used to make soap, and is commonly the major constituent in commercial and industrial oven cleaners and clogged drain openers, due to its grease-dissolving abilities. It also used to cure many types of foods.

NaOH

BLEACH (sodium hypochlorite)• It refers to a number of chemicals which remove colour, whiten or

disinfect, often by oxidation. Chlorine is the basis for the most commonly used bleaches, for example, the solution of sodium hypochlorite, which is so ubiquitous that most simply call it "bleach", and calcium hypochlorite, the major compound in "bleaching powder".

• They are used as household chemicals to whiten clothes and remove stains and as disinfectants, primarily in the bathroom and kitchen. Many bleaches have strong bactericidal properties, and are used for disinfecting and sterilizing.

NaOCl

NUTRIENTS

• Nutrients are the components in foods that an organism utilizes to survive and grow. Macronutrients provide the bulk energy for an organism's metabolic system to function, while micronutrients provide the necessary cofactors for metabolism to be carried out. Both types of nutrients can be acquired from the environment.

TYPES OF NUTRIENTS

• Carbohydrates• Proteins• Vitamins and Minerals• Water• Fats

CARBOHYDRATES

• Carbohydrates are a major energy source. Along with providing fuel for physical activity, they also power the body's involuntary functions, including heartbeat, breathing and digestive processes. Food sources of carbohydrates include grains and grain products, vegetables, fruits, legumes, dairy products and sugars. Carbohydrates should supply 40 to 60 percent of the average person's caloric intake.

PROTEINS

• Skin, muscle and bones depend on dietary protein for normal growth, development and maintenance. Getting enough protein is rarely a problem in industrialized countries such as the U.S. Complete proteins from animal sources contain all the amino acids your body needs for normal functioning. Plant sources only contain incomplete proteins, meaning some amino acids are missing. If you do not eat much meat, poultry, fish or other animal products, eat a variety of protein-rich plant foods such as beans, nuts and whole grains to ensure an optimal combination of amino acids.

VITAMINS AND MINERALS

• Vitamins are micronutrients, meaning the body needs them in small quantities. Vitamins are organic compounds produced by living beings, while minerals are inorganic elements that originate in the earth. Vitamins and minerals support the body's biochemical processes. Each of the vitamins and minerals has a distinct function, including regulating metabolism, guarding the cells from oxidative stress and synthesizing hormones.

WATER

• Comprising 60 percent of your body weight, water is vital for the normal functioning of all your body's systems. It helps cleanse your body of wastes and toxins, carries essential nutrients to your cells, lubricates your joints and helps maintain your body temperature. While the rule is to drink eight glasses of water daily, this maxim is not supported by scientific evidence, according to MayoClinic.com. If your urine output is about 6 cups per day, your urine is slightly yellowish or clear and you don't often feel thirsty, your water intake is likely adequate.

FATS

• You may think of lipids, or fats, as dietary enemies, but they are as necessary to the body's normal functioning as the other essential nutrients. Dietary fat helps the absorption of vitamins, supports cell membrane health and helps maintain the immune system. Not all fats are equal. Choose healthy unsaturated fats such as olive oil and nut oil instead of saturated fats from fatty meats.

STARCH

• Plants produce starch and use it to store carbohydrates for energy. When you consume foods that contain starch, it becomes an important source of energy for your body. Starches, or complex carbs, consist of two molecules -- amylose and amylopectin -- that connect together to form starch granules. Amylose and amylopectin have different characteristics, which define the different types of starches.

TYPES OF STARCH

• Slowly Digested Starch• Rapidly Digested Starch• Resistant Starch

SLOWLY DIGESTED STARCH

• Amylose contains 500 to 20,000 molecules of glucose connected together in a straight chain. The chain twists into a helix and then two chains bond together, forming a structure that resists the digestive enzymes trying to break the glucose molecules apart. As a result, amylose is slowly digested and absorbed, which is why it's called a slowly digestible starch. Amylose can help keep your blood sugar balanced because it does not cause a large spike in blood sugar levels. About 20 to 30 percent of the natural starch in plants consists of amylose.

RAPIDLY DIGESTED STARCH

• Amylopectin is significantly larger than amylose, with a structure made up of millions of glucose molecules that branch out and form a crystalline structure. Its glucose units are easily cleaved during digestion, which makes it a rapidly digestible starch. Amylopectin can boost your blood sugar temporarily, but it is followed by a hunger-producing drop in blood sugar. About 70 to 80 percent of the total natural starch in plants is made up of amylopectin.

RESISTANT STARCH• The third type of starch -- resistant starch -- is not

digested, but it is fermented by bacteria in your colon. The fermentation of starch produces short chain fatty acids that provide energy for cells in your large intestine. There are several types of resistant starches. The first type, which is found in beans, seeds, whole grains or partially milled grains, is protected from digestion because it is inside cell walls. The second type contains high amounts of amylose, which are naturally resistant. This type comes from potatoes, corn and starchy fruits such as bananas. The third type, found in bread, potatoes and rice, becomes more resistant after it’s cooked and cooled.

OIL

• Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring that doesn't involve heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil.

• Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat.

TYPES OF OIL

• Refined Cooking Oils• Unrefined Cooking Oils

REFINED COOKING OILS

• Refined Oils are extracted from clean oilseed / oil cakes by solvent extraction for further refining to produce clear oil, free from rancidity and foreign matter. These oils are used as medium cooking oils (225°F - 350°F), high cooking oils (350°F - 450°F), and deep-frying oils (greater than 450°F).

REFINED COOKING OILSName Description/Uses for Refined Oils

Almond Nut oils are best used in cold dishes; heat destroys their delicate flavor.

Avocado This rather unusual light, slightly nutty tasting oil is considered primarily to be a novelty. To add a different twist to salad dressings, try using avocado oil in place of the oil you would normally use. This oil is often made from damaged and cosmetically inferior avocados. It is low in saturated fatty acids and high in polyunsaturates.

Butter, whole or clarified This the preferred fat for baking as it adds the most flavour. It's not idea for frying since it will burn at a lower temperature than most oils, but can be used for sauteing.

Canola (A US marketing name for rapeseed oil) A light, golden-colored oil, similar to safflower oil. Low in saturated fat. Extracted from the seeds of a plant in the turnip family (the same plant as the vegetable broccoli rabe). Used in salads and cooking, mostly in the Mediterranean region and India; also used in margarine and blended vegetable oils. It has a mild flavor and aroma. It is most commonly available in a refined form. Its mild flavor and relatively high smoke point make refined canola oil a good all-purpose oil. Of all the oils, it has the least amount of saturated fat and is one of the least expensive.

Name Description/Uses for Refined Oils

Corn oil Made from the germ of the corn kernel. Corn oil is almost tasteless and is excellent for cooking because it can withstand high temperatures without smoking. It is high in polyunsaturated fat and is used to make margarine, salad dressings and mayonnaise.

Grape Seed This light, medium-yellow, aromatic oil is a by-product of wine making. It is used in salads and some cooking and in the manufacture of margarine.

Lard Baking

Olive A monosaturated oil extracted from tree-ripened olives. Olive oils range from light amber to green in color and bland to extremely strong in flavor. Olive oil is graded according to its degree of acidity and the process used to extract the oil.

Peanut Made from pressed, steam-cooked peanuts. Peanut oil has a bland flavor and is good for cooking because it doesn't absorb or transfer flavors.. Its smoking point is slightly lower than corn or safflower oil

Safflower, Regular A clear, almost flavorless oil made from the seeds of safflowers. Safflower oil is a favorite for salads because it doesn't solidify when chilled. Sunflower oil is pale yellow and has a bland flavor. It is a good all-purpose oil.

Shortening, vegetable Baking, frying,

Name Description/Uses for Refined Oils

Sesame Made from pressed sesame seeds. Sesame oil comes in two varieties: light (made with untoasted sesames) and dark (made with toasted sesames). Light sesame oil has a nutty flavor and is especially good for frying. Dark sesame oil (Asian) has a stronger flavor and should only be used in small quantities for flavoring foods -- not cooking.

Soybean Highly refined soy oil is reasonably priced, very mild and versatile, Almost any product that lists vegetable oil as an ingredient probably contains refined soy oil. This is a good all-purpose oil that is also used in cakes and pastries

Sunflower, High Oleic Made from sunflower seeds. Sunflower oil is pale yellow and has a bland flavor. It is a good all-purpose oil

Sunflower, Regular A light, odorless and nearly flavorless oil pressed from sunflower seeds. Pale yellow and versatile.

Vegetable Oil Made by blending several different refined oils. Designed to have a mild flavor and a high smoke point.

Safflower, High Oleic A clear, almost flavorless oil made from the seeds of safflowers. Safflower oil is a favorite for salads because it doesn't solidify when chilled. Sunflower oil is pale yellow and has a bland flavor. It is a good all-purpose oil low in saturated fat and high in polyunsaturated fat.

UNREFINED COOKING OIL• These oils are typically called salad oils and

are used for salad dressings, marinades, and sauces or light cooking oils (light sautes and low heat baking). As a general rule, they should not be cooked at high temperatures. Use for light sautéing, low-heat baking, pressure cooking, sauces and salads. However, safflower oil is the one unrefined oil that can become hot enough to reach the temperature necessary for deep-frying. Unrefined oil contains a full range of bioactive components that not only have healthful benefits and provide full-bodied flavor, but also make the oil more prone to oxidation. Using unrefined oils at temperatures above 320°F accelerates the oxidation of these oils.

UNREFINED COOKING OILName Description/Uses Unrefined Oils

Coconut Oil A heavy, nearly colorless oil extracted from fresh coconuts. Used primarily in blended oils and shortenings. Used primarily in prepared, processed, packaged foods.

Grape Seed This light, medium-yellow, aromatic oil is a by-product of wine making. It is used in salads and some cooking and in the manufacture of margarine.

Nut (walnut, hazelnut) This fragrant full-flavored oil is pressed from hazelnuts and takes on the flavor of roasted nuts. The nuts are often toasted for a browner color and better flavor. The nuts are never blanched. Used in salad dressings, sauces, baked goods, and for sautéing.

Olive  sauteing, stir-frying. A monosaturated oil extracted from tree-ripened olives. Olive oils range from light amber to green in color and bland to extremely strong in flavor. Olive oil is graded according to its degree of acidity and the process used to extract the oil..

Peanut Made from pressed, steam-cooked peanuts. Peanut oil has a bland flavor and is good for cooking because it doesn't absorb or transfer flavors.. Its smoking point is slightly lower than corn or safflower oil.

Name Description/Uses Unrefined Oils

Safflower, High Oleic Sunflower oil is an excellent all-purpose oil; however, some people find its flavor too strong for baked goods and salads. It stores well and may be used instead of sesame or corn oil. This oil has a high resistance to rancidity.

Sesame There are two types of sesame oil. The oil that is made from roasted sesame seeds has a strong, distinctive flavor. It is called dark sesame or toasted sesame oil and has a intensely rich, smoky, sesame aroma; nutty taste; dark, brown color; thick consistency; and cloudy appearance. Dark sesame oil is ideal for stir-fries, baking, sauces, and spreads.

Soybean Unrefined soy oil has a strong, distinctive flavor and aroma -- some like it, some don't. It has a dark yellow color with a faint green tint. Unrefined soy oil is more susceptible to oxidation and rancidity than sesame, olive, or corn oil.

Sunflower, High Oleic Made from sunflower seeds. Sunflower oil is pale yellow and has a bland flavor. It is a good all-purpose oil

Vegetable (soybean) An inexpensive and all-purpose blend of oils made from plant sources such as vegetables, nuts and seeds. Most vegetable oils are made from soybeans.

REFERENCES

http://missvickie.com/howto/spices/oils.htmlhttp://whatscookingamerica.net/Information/CookingOilTypes.htm

http://healthyeating.sfgate.com/6-essential-nutrients-functions-4877.htmlhttp://www.livestrong.com/article/501985-types-of-starch/#page=1

http://www.savewater.com.au/how-to-save-water/in-the-home/kitchen