Tagged: food
energy in food
As food burns it releases energy. This energy can be used to heat up a known volume of water and so calculate its energy content. The temperature change can be easily monitored using a temperature sensor. Furthermore, if the food stops burning too soon, the graph will show how much the water cools and you can add this temperature change into your calculations.
scientist 63: the molecular gastronomist – Peter Barham on gastronomy (2014)
We talk with Peter Barham, a professor of ‘Molecular Gastronomy’ about what his delicious subject entails. He wrote the book “The Science of Cooking”. His idea is that “a kitchen is like science laboratory”...
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scientist 16: the chocolatier – making chocolate (2012)
Chocolatier Cheryl Brighty of Artistry in Cocoa, tells Nicola Terry how chocolate is made from a cocoa pod. Cheryl works at Artistry in cocoa www.artistryincocoa.co.uk Tagged biology, making chocolate, cocoa, chemistry, Nicola Terry 19/05/2012
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