Kitchen Chemistry

Overview
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Overview

Description:

“Kitchen Chemistry” is a live stage presentation about recognizing and exploring the science that we practice every day in our very own homes. We take a look at the chemistry behind a seemingly simple bowl of spaghetti – from boiling water, to the behavior of starches and lubricants both on the macro- and nanoscale, to the nanosensors that determine our perception of taste and smell; how cooking is a complex chemistry, and how we are complex in the ways we experience our food. The presentation consists of multiple demonstrations, many including audience participation.

Objectives

Big Idea:

Chemistry can often be perceived as a complex science, and yet just by doing something as basic as preparing food, we are practitioners. Likewise, “nano” can often be perceived as a complex idea, and yet just by doing something as basic as consuming food, we are having a “nano” experience.

Learning goals:

Recognize that they are practitioners of chemistry at home, often daily.
Understand that boiling water, the way starches behave, the effects of lubrication, and our perception of taste and smell is chemistry.
Learn that our noses are nano-sensors, and that our perception of food scent and flavor is the result of a nano experience.

NISE Net Content Map:

Nanometer-sized things are very small, and often behave differently than larger things do.

Scientists and engineers have formed the interdisciplinary field of nanotechnology by investigating properties and manipulating matter at the nanoscale.

Universal design:

Repeat and reinforce main ideas and concepts.

Provide multiple entry points and multiple ways of engagement

Provide physical and sensory access to all aspects of the program. Visitors can touch, see and hear different elements of the program.

Credits

Developed for the NISE Network with funding from the National Science Foundation under Award Numbers 0532536 and 0940143. Any opinions, findings, and conclusions or recommendations expressed in this product are those of the authors and do not necessarily reflect the views of the Foundation.

Owning institution:

Science Museum of Minnesota

Checklist

Scientist reviewed? check_reviewed

Peer reviewed? check_reviewed

Visitor evaluation? check_reviewed

Permissions

Creative Commons
Attribution Non-Commercial Share Alike

Standards

Physical science:

K-4: Light, heat, electricity, and magnetism

K-4: Properties of objects and materials

5-8: Properties and changes of properties in matter

9-12: Chemical reactions

9-12: Structure and properties of matter

Science as inquiry:

K-4: Abilities necessary to do scientific inquiry

K-4: Understanding about scientific inquiry

5-8: Abilities necessary to do scientific inquiry

5-8: Understanding about scientific inquiry

9-12: Abilities necessary to do scientific inquiry

9-12: Understanding about scientific inquiry

Resources

Download all files (ZIP)

Files:

Kitchen Chemistry - Lesson Plan and Script (Word)

Kitchen Chemistry - Lesson Plan and Script (PDF)

Kitchen Chemistry - SCRIPT ONLY (Word)

Kitchen Chemistry - SCRIPT ONLY (PDF)

Kitchen Chemistry - PowerPoint Presentation (PPT)

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Overview

Description:

Big Idea:

Learning goals:

NISE Net Content Map:

Universal design:

Owning institution:

Checklist

Adaptable Formats

Nano Topics

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Physical science:

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Resources

Download all files (ZIP)

Files:

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