Embedded Files
LAB-RELATED RESOURCES
Stoichiometry of Precipitate/Ionic Compound
Database - Copper Phosphate absorbance data
Unknown Metal Carbonate Lab
Screencast Explaining Calculations
Error Analysis For Unknown Metal Carbonate Lab
Cupcake Stoichiometry
Cooking & Chemistry - Moto Restaurant (in Chicago, IL now closed) - from Unwrapped (Food Network)
The Chemistry of Cookies - from TedEd.org
Research Articles
General Information
Leavening: How Great Cooks Loaf - ChemMatters magazine article from April 1996 issue
How The Cookie Doesn't Crumble and Other Sweet Chemistry Secrets - ChemMatters Magazine article from December 2007
The Science of Baking - From Culinate.com
The Science of Baking - From Culinate.com
Leavening Ingredients - Articles
Baking Powder Research - From What's Cooking America website
Baking Powder Research - From What's Cooking America website
Kitchen Chemistry: The Chemistry of Baking Powder - from the Royal Society of Chemistry
Cocoa Powder/Chocolate Articles
The Elements of Chocolate - produced by the American Chemical Society
What's The Difference Between Dutch Processed and Regular Cocoa - from Serious Eats blog
When Great Chemistry Has You Seeing Red
Cookie-Baking Chemistry: How To Engineer Your Perfect Sweet Treat - from National Public Radio News (npr.org) food blog "The Salt"
The Brownie Chronicles - produced by the American Chemical Society
Cream of Tartar Articles
What is Cream of Tartar? - article by kitchn.com
What's Cream of Tartar, and Do I Have to Buy It? - article found on the Food Explainer Blog at Slate.com
Cream of Tartar - article by the University of Illinois Extension
Research Videos
How to Cookie with Science - by Reactions (produced by the American Chemical Society)
Chemistry of Pizza - by Reactions (produced by the American Chemical Society)
Cupcake Image Gallery
Link to Photo Album of Winter 2018 Cupcakes
Cupcake Images from Fall 2017 Term
Control (0.50g baking powder used) profile cross section above
Variable #1 (0.10g baking powder used) profile cross section above
Variable #2 (0.20g baking powder used) profile cross section above
Variable #3 (1.00g baking powder used) profile cross section above
Variable #4 (2.50g baking powder used) profile cross section above
Variable #5 (5.00g baking powder used) profile cross section above
Cupcake Images from Spring 2017 term
Control (0.50g baking powder used) profile cross section above
Variable #1 (0.10g baking powder used) profile cross section above
Variable #2 (0.20g baking powder used) profile cross section above
Variable #3 (1.00g baking powder used) profile cross section above
Variable #4 (2.50g baking powder used) profile cross section above
Variable #5 (5.00g baking powder used) profile cross section above
Cupcake Images from Fall 2014 Semester
Variable A (0.50g baking soda used) profile cross section above
Variable B (5.00g baking soda used) profile cross section above
Lab Report Outline & Requirements
ENRICHMENT RESOURCES
Maillard Reactions produced by Compound Interest (click to enlarge)
The Chemistry of Baking Bread - produced by Compound Interest (click to enlarge)
Chemistry of Hot & Cold Food by SciShow
The Science Of Sweetness by SciShow
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