Food, cooking and physics

Posters?

For the remainder of the course, do you want ?A. More experiments

B. More theory

C. More discussions

Iron

How is the % DV for iron calculated?

The Daily Value used in nutrition labelling is based on 14

mg of iron for a reference diet.

For example, if a food product has 2 mg of iron, the

product would have a % Daily Value for iron of 14%.

(2 mg ÷ 14 mg) × 100 = 14%.

Remember: 5% DV or less is a little and 15% DV or more

is a lot for all nutrients.

Why Iron?

Which fruit or vegetable is the best battery?

A. Lemon

B. Apple

C. Kiwi

D. Potato

IV (current voltage) of our lemon battery

I~󠆎V/r

Internal resistance of battery

Voltage of battery (I=0)

anode

wiki

CuZn

Lemon Battery

Zn → Zn2+ +2e− (Oxidation) 2H+ + 2e− → H2 (Reduction)

anode

wiki

Lemon Battery

US department of interior

Comparison of Hydrogen and electric

Rank your top 3

A. How is cooking temperature and duration related to the tenderness of the steak

B. How are calories counted in food.

C. How is the energy from food changed into energy for the body? Is 100% of the energy converted and used?

D. I have noted that if a chocolate bar has been melted once, it still feels 'soft' afterward, even if we cool it down, does it mean that its melting point got changed?

E. Would it be possible to grow and produce food on a large scale in space? For deep space voyages, would it be possible to grow and produce food in order to sustain travellers' macronutrient levels?

F. How do radioactive materials enter the food?

G. How do different food taste, smell, feel different?

H. Why does the cork of a champagne bottle pop off if you shake it enough? And why does it fly so far?

I. Why is it that food loses nutrients after it is microwaved?

J. What is soft condesed matter physics and what is its role in the development of new foods?

Rank your top 3A. Have you ever wondered why popcorn "jumps" when it

pops?

B. What is the physic behind the making of chocolate?

C. What is the physics behind the difference in heating someting in a microwave or in the oven?

D. What is a calorie? And how is it/are they calculated?

E. How do we taste food? Does other senses (sound/vision/etc) affect the taste of the food? And is there a physics way to help to change certain tastes?

F. Why does blowing on coffee cool it down?

G. Why are there many holes in the cheese?

H. Why don't drinks overflow when ice melts? we would think that when the ice in our drinks melts it would overflow, but it doesn't. So what force of nature is keeping the drink from spilling over?

I. Explain the physical and chemical processes that allow dough to rise.

J. If I place a plate with a sandwich on it in the microwave to warm up, why does my sandwich become so hot but my plate remains at normal temperature?

Rank your top 3A. Some factories use radiations to kill the

bacterias in the food. Do these radiations influence the food safety? How does food irradiation work? Are irradiated foods safe to consume?

B. What is the physics behind yeast bread rising?

C. which way of cooking best preserve the nutrients in foods? Boiling, Raw, Grill,....

D. How does popcorn "pop"?

E. What are the physics behind how taste buds work?

F. Why does dough need to rise?

G. how are the calories in food calculated?

H. Why does it take longer to cook a hard boiled egg at a higher altitude ?

I. What's the best way to store food for a long period of time?

J. How physicists fit into the food industry?