"Science in Food, Science Changing Food".
Carmel Tang Binnan Memorial Middle School cooperates with two scientific research companies, CaTAGene and Sundial, to integrate food and science, bringing a special lesson to students, highlighting the importance of science in STEM, promoting the popularization of science, and nurturing future scientists. under seedlings.
(Content provided by Carmel Tang Binnan Memorial Middle School)
"Science in Food", leading students into the world of practical science
The course focuses on eggs and uses scientific theories to explain folk wisdom to students.
Some seemingly small skills in daily life are actually closely related to science.
For example, to judge whether an egg is fresh or not, the science in this is related to the density of the egg.
Eggs undergo chemical and physical changes during spoilage, resulting in changes in egg density.
As long as the eggs are put into the water, the freshness of the eggs can be known from the floating and sinking.
In addition to realizing that there is no gap between science and life, students can discover and cultivate their interest in science from their daily life.
It is often heard that putting an egg in water can tell whether it is fresh or not. It turns out that this folk wisdom can be explained by science.
Do you know which egg is fresher?
(Provided by Carmel Tang Binnan Memorial Middle School)
"Science changes food", integrating scientific theory into life wisdom
"Boiled egg" is the easiest dish to handle in egg dishes, but it's actually not that simple.
The key to cooking "soft eggs" and "hot spring eggs" is to control the cooking temperature and time.
The principle behind the transformation of raw eggs into mature eggs is attributed to the denaturation and coagulation of proteins.
Through prediction, experimental process, data collection and analysis, students concluded that cooking temperature and time will have different chemical and physical effects on ingredients, and cook different types of food.
"Science Changes Food", Molecular Cuisine Born in a Science Laboratory
Molecular cuisine is often thought to be a valuable food, but in fact molecular cuisine refers to a dish created by recombining food structure through physical or chemical methods.
Although eating and drinking is not allowed in the laboratory, food can be born in the laboratory.
Molecular cooking elements are added to the course, which transforms complex chemical theory into a playful molecular cooking science experiment.
After the instructor taught scientific theories and experimental skills, the students made "artificial egg yolks" using the spheroidization technique commonly found in molecular cuisine.
In the experiment, different types of beverages and ingredients extracted from seaweed were used to create artificial egg yolks one after another through the chemical principle of ion exchange and the concept of food acid-base.
Seemingly esoteric and incomprehensible scientific knowledge is not necessarily boring.
"Life breeds science, and science changes life", the two are in an endless cycle and influence each other.
We believe that learning with fun science can lead students on a life-changing path.
(Content provided by Carmel Tang Binnan Memorial Middle School)
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