Chemistry in Art
Chemistry in Food
Chemistry Food Project Reflection
My food experiment was interesting, to say the least, I had my ups and my downs but overall really enjoyed this project. I decided to make Chicken Tikka Masala which I must say was a poor choice from my end as it takes a lot of prep and attention, it is a relatively easy dish to make, but when I am making 3 different batches things get complicated. I managed to burn my curry on the first and second attempts and finally on the third attempt with the help of my dad I was able to make all 3 batches unburned. All in all I would say that this experiment was a success, I was able to better understand viscosity and how it may change depending on what's in the liquid and I also learned that cream, despite feeling denser than water, is actually less dense than water! I was really shocked to find this out and when I looked into it more I realized that because cream contains fat molecules it makes it seem like cream is denser but in actuality it is not. I think that I am definitely going to look into this a lot and research how that affects viscosity. From this experiment I have also learned that it's ok to not be able to answer your question, I learned this lesson trying to figure out why the amount of cream changes the curry's viscosity. I was really frustrated at the beginning not being able to answer my own questions but with the help of my peers and teachers I realized that not being able to answer a question is ok, especially when it comes to science! It's all part of a process, question, research, if you don't understand your question, research more again! I think that after doing my experiment it just added a whole new layer of enjoyment to creating and eating my dish, being able to know what's in my curry and how different chemical reactions create this wonderful dish absolutely astonishes me and I feel like I am a little scientist when I am making this dish now. Also just knowing the fact that I put a lot of effort into researching what I am eating just makes the dish taste better for some reason. I really enjoyed this project and my only regret is that I should have put in more time into this project to go deeper on the relationship between flavor intensity of tomato and viscosity.
My food experiment was interesting, to say the least, I had my ups and my downs but overall really enjoyed this project. I decided to make Chicken Tikka Masala which I must say was a poor choice from my end as it takes a lot of prep and attention, it is a relatively easy dish to make, but when I am making 3 different batches things get complicated. I managed to burn my curry on the first and second attempts and finally on the third attempt with the help of my dad I was able to make all 3 batches unburned. All in all I would say that this experiment was a success, I was able to better understand viscosity and how it may change depending on what's in the liquid and I also learned that cream, despite feeling denser than water, is actually less dense than water! I was really shocked to find this out and when I looked into it more I realized that because cream contains fat molecules it makes it seem like cream is denser but in actuality it is not. I think that I am definitely going to look into this a lot and research how that affects viscosity. From this experiment I have also learned that it's ok to not be able to answer your question, I learned this lesson trying to figure out why the amount of cream changes the curry's viscosity. I was really frustrated at the beginning not being able to answer my own questions but with the help of my peers and teachers I realized that not being able to answer a question is ok, especially when it comes to science! It's all part of a process, question, research, if you don't understand your question, research more again! I think that after doing my experiment it just added a whole new layer of enjoyment to creating and eating my dish, being able to know what's in my curry and how different chemical reactions create this wonderful dish absolutely astonishes me and I feel like I am a little scientist when I am making this dish now. Also just knowing the fact that I put a lot of effort into researching what I am eating just makes the dish taste better for some reason. I really enjoyed this project and my only regret is that I should have put in more time into this project to go deeper on the relationship between flavor intensity of tomato and viscosity.