What is a chemical change in the kitchen?

Answer 1

The chemical reactions that occur during cooking vary as the item(s) being cooked and the conditions under which the cooking takes place. It is doubtful that even a chemist could answer this question because it is HUGELY complex. The things we cook (the animals and/or plants or the products of them) and the additives that are included in the production of the food we get (if any) are, in most cases, complex organic compounds. And there can be a lot of different compounds in just one type of food. (There usually are.) Much of the chemistry of cooking relates to the application of heat to these compounds, and heat generally tends to make small molecules out of big ones. The question is a fair one, but it is a general question. General questions usually have general answers.

An examples including breaking up of large molecules like proteins or starches into amino acids or sugars.

Answer 2

Types of chemical reactions that occur in the kitchen include; the tenderizing of meat. When you use vinegars, oils, lemon juice or anything acidic to marinate meat, this is a type of chemical reaction as the acid relaxes the muscles of the meat. Boiling salt and water produces a chemical reaction.

Answer 3

A couple of basic examples of chemical reactions during cooking are: change of heat, and change in color.

Worng,wrong,wrong If you need example for any thing e-mail me at divathebomb@Yahoo.com but one on the spot is milk goeing sour

thx for reading,

Alexis2hip31

Answer 4

Freezing, boiling, yeast and sugar causing bread to rise, heat causing the protein structure of an egg to change, vinegar changing pH....almost everything in the kitchen somehow involves chemistry.

Answer 5

Reactants are heated up due to the flame, resulting in a different product. Chemical reactions occur differently with different foods, e.g. Meat.

Reactions in cooking Meat include:

• The protein molecules are in bonded coils, but as heat is applied the bonds break and the coils start to unwind.
• Meanwhile much of the water content in the muscle fibres leaches out - that's why your fillet steak or chicken breast is smaller after cooking than when it is raw.
• If it's red meat (lamb, beef) it begins to turn brown as the myoglobin reacts to the heat. Similar to haemoglobin, myoglobin is a protein that stores oxygen in red blood cells. Heat triggers iron atom oxidation. The iron atoms in the protein lose an electron and this gradually changes the colour from red to brown.
• White meat (chicken, turkey) has far less myoglobin, so it is pink when raw and turns white when cooked.

Complex chemical reactions take place even when the food isn't being cooked.

For example, bananas turn brown because a hormone within them triggers the release of ethylene gas (C2H4). This accelerates the ripening processes until the banana becomes over-ripe.

This is the most I can offer, and I hope that it helps!

Answer 6

All types of cooking with heat involve chemical reactions.

Burning of a fuel in kitchen is also a chemical reaction.

Eating involve chemical reactions.

Answer 7

Combustion, the arrangement of amino acids, fermentation, etc

Answer 8

in cooking all are chemical reactions

Answer 9

I know this is for Mr. Riley's class!