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Food Science

Food Science. Mrs. Moehr. Classroom Details Is your…. Syllabus Signed? Student Info Sheet Completed? BOOK COVERED?. Who are you???. Note Card. Number. Favorite Science Area/Class. Grade. Male or Female. Experience in Cooking (Little, Some, Lots). Comfort level in Science

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Food Science

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  1. Food Science Mrs. Moehr

  2. Classroom DetailsIs your… • Syllabus Signed? • Student Info Sheet Completed? • BOOK COVERED?

  3. Who are you??? • Note Card Number Favorite Science Area/Class Grade Male or Female Experience in Cooking (Little, Some, Lots) Comfort level in Science (Low, Med, High)

  4. Why are YOU here??? • Within your group, each person needs to write down 3 things they hope to accomplish in this class (use your textbook for assistance) • BE PREPARED TO SHARE 

  5. Possibly New to You!

  6. Fun Facts • The creamy middle of a Twinkie is not cream at all but mostly Crisco, which is hydrogenated vegetable oil

  7. Fun Facts • Red dye #40 is derived chemically from coal tar

  8. Don’t want artificial dye? • All “natural” red dye is derived from cochineal, an insect native to Central and South America. • Females are dropped into boiling water or crushed to kill them. From their bodies, a red substance called carminic (or kermesic) acid is extracted One million corpses = One kilogram of carminic acid

  9. Two forms of cochineal dye • Crude cochineal extract is made from the dried and pulverized bodies of the insects. • Carmine is a more purified form made by boiling the dead insects in ammonia or sodium carbonate, filter, and add alum. The alum reacts with the carminic acid solution to form a bright red compound. • Lime can also be added to get a shade of purple

  10. What facts can you find? • Using an iPad, cell phone, or other mobile device, as a group find interesting fact(s) about food • Post on: http://todaysmeet.com/PHSFoodScience

  11. Assignment: • Read Unit 1 Careers in Food Science: Flavor Chemist (pages 5-15) • What milestone do you believe was most influential/beneficial to our country? • BE READY TO DISCUSS! 

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