Search for tag: "kitchen chemistry"

Lesson 21.6_caramelization

caramelization of sugar

From  Keri Colabroy on August 6th, 2017 41 plays 0  

Lesson 21.5_lactose intolerance

Milk sugar and lactose intolerance

From  Keri Colabroy on August 6th, 2017 35 plays 0  

Lesson 21.4_fructose and health

Fructose as a sweetener, and the impacts of fructose on human health, esp diabetes

From  Keri Colabroy on August 6th, 2017 34 plays 0  

Lesson 21.3_sugar is sweet

Sugar (glucose, fructose and sucrose) sweetness, and relative sweetness Syrups, Corn syrup and high fructose corn syrup Glucose and fructose are isomers. You can convert glucose to fructose.

From  Keri Colabroy on August 6th, 2017 44 plays 0  

Lesson 21.2_sugar crystallization

crystallization of sugar, sugar syrups impure solutions do not form crystals glucose and fructose are isomers Fructose as a sweetener in cold beverages Ice cream and fudge - preventing sugar…

From  Keri Colabroy on August 6th, 2017 36 plays 0  

Lesson 21.1_sugars dissolve in water

Sugars dissolve in water, sugars hydrogen bond with water

From  Keri Colabroy on August 6th, 2017 44 plays 0  

02.28.2017_Unit 2

pH, acidity/alkalinity, protein secondary structure (alpha helices and beta strands), effects of acid on protein (denaturation, coagulation), esp milk

From  Keri Colabroy on February 28th, 2017 35 plays 0  

Cooking Meat_Collagen

This 10 min screencast talks about the relative connective tissue content of different cuts and how that impacts cooking

From  Keri Colabroy on May 2nd, 2016 14 plays 0  

Activity 17 - Question 5

A video answer for #5 on Maillard browning in meat

From  Keri Colabroy on April 11th, 2016 5 plays 0  

Activity 26_Green Eggs

the generation of Hydrogen sulfide (H2S) and its reaction with Fe to make FeS. Issues of pH (alkalinity) are discussed.

From  Keri Colabroy on March 17th, 2016 11 plays 0  

Activity 8_Question 10_solution

This is a video showing how to solve question 10 of Activity 8

From  Keri Colabroy on February 29th, 2016 8 plays 0  

Protein structure screencast

This video goes with Activity 6 on Higher Order Protein Structure

From  Keri Colabroy on February 27th, 2016 20 plays 0  

Yolk size membrane and egg aging

This video goes with Activty 25 on Eggs

From  Keri Colabroy on February 27th, 2016 34 plays 0  

Carbonic Acid and egg aging

This videos goes with Activity 25 on Eggs

From  Keri Colabroy on February 27th, 2016 66 plays 0  

Gluten - Activity 27

This screencast talks about gluten formation, glutenin, gliadin, protein sequence and why Celiac Disease is an allergy to gluten.

From  Keri Colabroy on February 15th, 2016 62 plays 0  

Enzymes and Cofactors - Activity 15

This screencast discusses the differences between enzymes and cofactors, the redox reaction of NAD+/NADH and how ethanol fermentation replaces the NAD+

From  Keri Colabroy on February 15th, 2016 37 plays 0