Cooking Up Some Chemistry!

Chemistry is seen in every aspect of our lives, from fashion to fire, but I haven’t mentioned substantial food, unless you consider pop rocks to be nutritional. When you heat something, say chopped red cabbage, the heat breaks down the colored pigment, changing the pigment from an acid to an alkaline, which causes the color change. If you increase the acidity through the addition of vinegar, some of the color will return. Some vegetables, like asparagus, become brighter when placed in boiling hot water. The water “pops” the air bubbles in the surface cells, making it brighter. The longer you cook it, however, the less appetizing it becomes. If overcooked, asparagus can become shrunken and dark green, due to the release of acid.

Bananas and other fruits give off gas that helps ripen them faster. This is why, when you buy green bananas, they quickly turn yellow if kept in an enclosed bag. Once they are ripe, release some of the gas, so the stay at their peak ripeness as long as possible.

Although I knew about the bananas with their super quick ripening gas, I didn’t know that other fruit had similar gases that did that. Now I know why my fruit ripens so quickly! I also previously knew about asparagus, but I didn’t know the science behind it. However, this idea of the acidity makes sense. The majority of the cooking article was really interesting, especially since I love eating fruits and vegetables! The full article has a link down below!

Link:
http://www.sciencedaily.com/videos/2009/0112-chemistry_of_cooking.com

So ta ta for now and hope to see your chemical reaction soon!

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