Chemistry of Food and Cooking "Chicken Alfredo"
Reflection -
How successful was your experiment in helping you understand your food and/or improve its characteristics? What would be next steps if you were to continue research on this topic?
To be honest, this experiment didn't really do anything for me, and it didn't exactly help me figure out anything in depth, or anything that was truly interesting. I got a more in-depth perception about how cheese and such changes your consistency, sure, but it was a pretty straight forward answer, one you'd expect to get out of this kind of change. If I had to continue this topic, I'd maybe scale it up a LOT more than this, to see any truly important and unexpected changes being made.
How did your cooking process transform your food macroscopically and affect the food's overall characteristics?
When adding more cheese to the sauce, the interconnected micelles start to arrange in a thin, net like sequence, causing the milk within the cheese to intertwine with other molecules around it as a gel like form. When eating said food that has had cheese added to it, it will have a creamier consistency than if you didn't add any more cheese. While this happens in the pan, you can stir it and see how it changes, becoming a little thicker but easier flowing sauce / liquid.
How successful was your experiment in helping you understand your food and/or improve its characteristics? What would be next steps if you were to continue research on this topic?
To be honest, this experiment didn't really do anything for me, and it didn't exactly help me figure out anything in depth, or anything that was truly interesting. I got a more in-depth perception about how cheese and such changes your consistency, sure, but it was a pretty straight forward answer, one you'd expect to get out of this kind of change. If I had to continue this topic, I'd maybe scale it up a LOT more than this, to see any truly important and unexpected changes being made.
How did your cooking process transform your food macroscopically and affect the food's overall characteristics?
When adding more cheese to the sauce, the interconnected micelles start to arrange in a thin, net like sequence, causing the milk within the cheese to intertwine with other molecules around it as a gel like form. When eating said food that has had cheese added to it, it will have a creamier consistency than if you didn't add any more cheese. While this happens in the pan, you can stir it and see how it changes, becoming a little thicker but easier flowing sauce / liquid.
The Chemistry and Sustainability of Construction MaterialsThe denser the composure of matter on the atomic, molecular, microscopic and macroscopic levels, the more sustainability you're going to have in your construction. As an example, cross-linked polyethylene is more reliable than regular polyethylene, as it has more structure keeping it afloat.
You want your building to be suitable, so you need things like warmth and a water supply. If you don't add insulation in between the walls, your heat is going to escape much faster, and cold is going to get in. Your design should be simple yet intriguing, with a sense of ingenuity. You want the best of materials you can get, obviously, so you can get the best results out of your money spent. Overall, I actually had fun doing this project. I didn't expect to, as I wasn't really happy with the topic, but the hands-on part about learning how to set up pipes, and discovering what pipes are better for your construction or not was surprisingly exciting. 8/10. |