For this experiment we will be reviewing the studies of physical and chemical changes in Molecular Gastronomy. Molecular Gastronomy involves the blend of science and cooking. In this experiment we will be making slimy edible worms by mixing all the ingredients and boiling. The solid agar will dissolve into a hot liquid and then, once cooled in a mold (the tubing). It holds the shape of the tubing resulting in the appearance of spaghetti. The syringe is used to expel it from the tube using air pressure. The liquid changes its shape to fit inside the tubing, once the liquid has cooled down, the liquid will now change its shape into a solid. Liquids have molecules that are freely apart and have no definite shape but on the other hand solids have a definite shape with molecules tightly packed together. In this experiment, solid agar agar dissolves in the liquid orange juice to form a solution. On cooling, the agar agar causes the formation of a gel, which is a thick liquid that resembles a solid.
For this experiment we will be reviewing the studies of physical and chemical changes in Molecular Gastronomy. Molecular Gastronomy involves the blend of science and cooking. In this experiment we will be making slimy edible worms, mixing all the ingredients. We will then have the liquid consumed from a syringe, inserting it into our PVC tubing. The liquid changes its shape to fit inside the tubing once the liquid cools down, the tubing will make the liquid into a solid. Liquids have molecules that are freely moving with respect to one another and they have no definite shape, while solids have a definite shape and their molecules are packed tightly together. The process of going from a liquid to a solid is a freezing point and involves a change of state. At this grade level, students know that all matter is made of atoms, which may combine to form molecules. Agar agar is a molecule composed of many subunits called sugars. If we heat up agar agar in the water, it can melt into a liquid. On cooling, the agar-agar water mixture becomes a semi-solid called gel.
Molecular Gastronomy is a combination of working with science and cooking! Some types of molecular gastronomy involve chemical reactions resulting in the production of edible ingredients. Molecular Gastronomy is a blend of physics and chemistry to transform the tastes and textures of food. The term molecular gastronomy refers to the scientific discipline that studies the physical and chemical processes that occur while cooking. Gelification, is the molecular change of a liquid food to a solid, jelly-like food. In this experiment we will be learning the chemical reasons behind the transformation agar-agar spaghetti. The mixture of agar agar and orange juice behave differently than their individual components, resulting in a change of state of a solution of agar agar in a liquid. Most commonly used to describe a style of cuisine in which chefs explore culinary possibilities by using science lab techniques. Agar agar is a molecule composed of many subunits called sugars. If we heat up agar agar in water, it can melt into a liquid. On cooling, the agar agar water mixture becomes a semi-solid called a gel. Students at this grade level know the states of matter (solid, liquid, gas) depend on molecular motion. They know that in solids the atoms are closely locked in position and can only vibrate; in liquids the atoms and molecules are more loosely connected and can collide with and move past one another; and in gases the atoms and molecules are free to move independently, colliding frequently. In solid agar agar, the molecules of agar agar cannot move much but when agar agar is heated in water, the molecules can move more freely now that agar agar is in a liquid form.
College / Scientific explanation
Some of you have probably thrown pasta on the wall to see if it has been properly cooked or rinsing pasta after cooking and draining. Have you ever wondered the background of this phenomenon? Molecular gastronomy is a discipline practiced by both scientist and food professionals that study the physical and chemical processes that occur while cooking. Gelification is the process that allows one to transform liquids to gels. It also seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as social, artistic and technical components. Chefs embrace molecular gastronomy to create these bizarre meals. In this experiment we will be making slimy edible worms by mixing all the ingredients and heating it gently. The solid agar will dissolve into a hot liquid, which is then cooled in the PVC tubing until it holds the shape of spaghetti. The liquid changes its shape to a solid making slimy agar agar spaghetti. The molecules in a liquid are far apart moving quickly and liquids possess no definite shape. Solids have a definite shape and the molecules are tightly packed together.
A gel is a material that traps large amounts of water in a semi-solid shape. Agar agar is a polysaccharide derived from kelp. It has six carbon sugar molecules linked together by covalent bonds. The size of agar agar molecules is very large with over 500 sugar molecules linked together into a chain. As a result of the large number of OH groups on the sugar molecules, agar agar is soluble in water, especially in hot water. In essence, the solid agar agar melts in the hot water and forms a solution. If you get the correct ratio of agar agar to water 1-2 grams of agar per 100 grams of water. On cooling of a solution of agar agar, the agar agar solidifies and traps water into structure of the solid resulting in a gel.