The Science of Champagne Bubbles
This nice little video combines a bit of physics, chemistry, and biology as it discusses how bubbles form in champagne: the gas is carbon dioxide; carbon dioxide forms from the fermentation of sugars...
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Scientific American has an article on “The Scientific Secret of Fluffy Pancakes” that nicely covers the chemistry of gluten. The article includes a recipe, but I tend to prefer buttermilk pancakes...
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The Effect of Baking Soda on Cookies
Cookies about to come out of the oven. My chemistry students did a little experiment to investigate the effect of varying baking soda amounts on cookies. They did four batches of cookies based off of...
View ArticleThe Science of Cookies
We’ve looked at the simple acid/base reactions that produce the carbon dioxide bubbles in chocolate-chip cookies, but this video goes over a number of other relevant chemical concepts and the...
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Extracting Lavender Oil
Lavender leaves are placed into a flask. While steam distillation is the recommended method for extracting oils from herbs, we’re trying a quick an dirty method of simply heating up the lavender leaves...
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