The Periodic Table of Edible

I thought this idea was absolutely awesome! After all, what better way to learn about the periodic table than to bake it? (And then eat it!) But the periodic table is much more than just a bunch of color coded boxes, or, in this case, cupcakes. The periodic table shows some valuable information, just by the location of elements.

But…I figured cupcakes, and the chemical reactions behind them, where a little more interesting to think about, especially after thinking about those delicious cupcakes! Cupcakes, as you probably know, use a good amount of sugar! One site writes, “Sugar contains amino acids that start the caramelizing process and release a chemical called aldehyde.” This is why some pastries have a brown-ish color.

Both baking powder and baking soda produce carbon dioxide, or CO2, as they are heated up. This is what makes it lighter, as it creates air pockets within the pastry. Baking powder is the better choice if you have both on hand, as it requires less chemicals to balance out the flavor. Eggs act as a binding agent, and are seen in most baked goods because of this. You can’t exactly eat a cupcake that isn’t holding itself  together! (You’d have a crumbly mess!) Egg whites are made of mostly protein, which then break down once  heat is applied. In addition, they also add an airiness to whatever fluffy edible masterpiece you are making!

The periodic table is important, and, of course, so are baked goods! I would eat Ta and Ra if I could! Which ones would you eat? Comment below!

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