The Chemistry of Pancakes
How can we measure the qualities and desirability of a finished recipe both quantitatively and qualitatively in order to determine the success of our recipe experimentation?
When the final recipe is ready there are two ways of looking at it, qualitative and quantitative. The quantitative would be the number, the data. An example of quantitative data from our project would be measuring the heights of the pancakes after the varying amounts of baking powder was added. This could be measured in centimeters, and recorded as quantitative data. This is the strong evidence because numbers don’t lie.
Qualitative data is more observations or opinion not a numerical fact. An example of qualitative data would be the taste test. People sense of taste varies so it could be different every time. Just because one of the pancakes might be fluffier does not mean they are the best, it might have a really bad taste to the pancakes so the fluffiness does not matter. Therefore, it would be effective to get both qualitative and quantitative data.
In what ways is cooking like doing science and in what way(s) are they different? How are a cook and a food scientist similar or different?
Cooking and science are very similar in my opinion. In both chemistry and cooking you are trying to find the perfect balance (stoichiometry). This allows for the food to have a good flavor. In the chemistry side of it you want to get the most out of a reaction. Chemistry and cooking are also a like in the way that there are chemical reactions that happen when cooking. If you are making bread you add baking soda in an acid it releases CO2 and that makes the bread rise.
Another example to why they are the same would be testing and designing new foods. Chefs combine different ingredients to make a new food. This is the same thing as a scientist taking different chemicals and combining them to make a knew substance. Over all I think they are very similar in what they do and the process of how they do it.
When the final recipe is ready there are two ways of looking at it, qualitative and quantitative. The quantitative would be the number, the data. An example of quantitative data from our project would be measuring the heights of the pancakes after the varying amounts of baking powder was added. This could be measured in centimeters, and recorded as quantitative data. This is the strong evidence because numbers don’t lie.
Qualitative data is more observations or opinion not a numerical fact. An example of qualitative data would be the taste test. People sense of taste varies so it could be different every time. Just because one of the pancakes might be fluffier does not mean they are the best, it might have a really bad taste to the pancakes so the fluffiness does not matter. Therefore, it would be effective to get both qualitative and quantitative data.
In what ways is cooking like doing science and in what way(s) are they different? How are a cook and a food scientist similar or different?
Cooking and science are very similar in my opinion. In both chemistry and cooking you are trying to find the perfect balance (stoichiometry). This allows for the food to have a good flavor. In the chemistry side of it you want to get the most out of a reaction. Chemistry and cooking are also a like in the way that there are chemical reactions that happen when cooking. If you are making bread you add baking soda in an acid it releases CO2 and that makes the bread rise.
Another example to why they are the same would be testing and designing new foods. Chefs combine different ingredients to make a new food. This is the same thing as a scientist taking different chemicals and combining them to make a knew substance. Over all I think they are very similar in what they do and the process of how they do it.
Energy & the Environment
The combustion of fossil fuels or burning fuels like gas is everywhere. From cars, animals, stoves and power plants. This creates greenhouse gasses and they trap in in heat and changes climate (temperature) all over the world like melting ice caps.
Scientists and engineers work to making our world a better place to live. They find problems and fix them, from something as small as the cooling process of air conditioners to designing a new engine, new planes and better batteries. They make things more efficient, airplanes more aerodynamic or new mixes of elements to make better/cheaper water filter. They have all made it more comfortable and more efficient way of life.
Innovation is a big thing when talking about making a better and cleaner way of life. We currently making the cleanest energy we ever have and are continuing to grow but it’s not good enough yet. We are on the edge of making energy super clean with fusion reactors, such as Tokamak and that is because of innovation. Without innovation we would be sole relying on coal, oil and gas to produce our energy.