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Name: LaShaun P.
Status: student
Age: 17
Location: N/A
Country: N/A
Date: 12/10/2002

What chemical reactions are commonly used in cooking?


Please further explore the Newton site and pay particular attention to its Search Engine. All you need do is type "cooking chemistry" into the search window and you would have been taken here:

This is an answer to your question provided by another Newton scientist, Dr. Richard Barrans. Likewise, had you typed the same two words into your computer's browser search window you would have been led to many dozens of web-sites that would answer your "cooking chemistry" question.

Newton scientists are always happy to assist with answers to questions. However, you can often save time by doing a Newton site search yourself. What you seek may already be there waiting for you.

ProfHoff 549

There are many. Cooking is one big chemical reaction. For some starters there is boiling and freezing, which you might consider "physical" changes, but in the general sense they are chemical reactions. There are changes in pH -- for example, the addition of vinegar. There is of course combustion of all sorts. Heat "denatures" proteins, for example cooking egg whites. Sugar melts, then begins to dehydrate. Yeast feeds off sugars in breads and releases carbon dioxide, causing the bread to "rise". There are many more.

Vince Calder

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