what does chemistry have to do with food/cooking?
358906
Every time you cook you are using chemistry.\nExamples:\n1. Bread :generally bread starts out as a concoction of water, wheat flour, salt, (sometimes some additional sugar) and yeast. Yeast is a tiny live fungus, and it remains dormant until it hits warm water. The yeast feasts on the sugar contained in the flour and whatever sugar there is in the dough and releases carbon dioxide — a process called leavening. This gas is what makes the dough rise, it is the co2 that makes the bubbles.\n2. You can denature protein and make it edible.\na. when you whip egg whites\nb. When you heat steak (the muscle fiber has protein)\n\n3. Water freezes to ice. You add sugar and lower the freezing point. Voila! fruit slushies don't freeze solid (hard)\n4. When you make pickles - the salt, vinegar(a form of acetic acid) etc., work to preserve the pickles\n\n5. Why do we cook foods in certain ways? To ensure that we do not destroy vitamins and minerals present in the food.\n6. We use heat in some way - baking, grilling, broiling, steaming etc. We are using heat energy to induce chemical reactions.\nIf I start explaining all the things, Yahoo answers will run out of place.
525972
I guess food is made of a multitude of elements joined together. If you could break down all the foods to simple elements, I guess you could then use the individual elements and make what ever you like, like the replicator in star trek lol. To prepare food, we usually go by taste, and not the element composition. That's juste my opinion.
106159
Yes,mixing two or more items together will creat a chemical reaction with alot of different substances. I suggest you read up on what your mixing toghether. Your involed with substacnces that could help creat a recipe for a bomb. I suggest you go back to the kitchen and make a new creation by trying some of your cooking skills until your sure of what your mixing together.
971535
Doctors use chemistry in many ways, but one of the main ways is in understanding how the body and physiology work. Chemical actions and activities are important processes in many aspects of our bodies and in other issues such as drugs (medicines) that will be used in our or on our bodies. Understanding chemistry is an important foundation to understanding these other areas.
940164
There are a few vitamins that are destroyed during the cooking process.  The most thermolabile is vitamin C and then vitamin B1.  However, we usually do not depend on cooked food for vitamin C.\n\nMany other nutrients and phytochemicals are better usable by the body when you apply heat to them.  For instance, potato, dried beans and peas, and tomato have more available nutrients and phytochemicals when they are cooked.  All minerals are retained in the food during cooking, unless they are leached out into the surrounding water.\n\nI usually suggest that people have a variety of foods, with some fresh ones.  This will give a good variety of all the nutrients and phytochemicals.\n\nLenore
545782
Because like chemistry, everything you cook has its own recipe with a different outcome.  You mix your liquids, powders and come out with solids.  Even cooking can be your own experiment.  Each ingredient reacts with others differently(baking soda, baking powder, yeast)
753424
chemical composition simply means the chemicals which make \nup a molecule  or compound and the amount of each.
529016
The "amount" of each compound present in the reaction.  While most will tell you that it technically is in terms of "moles", it can just as easily be thought of as a recipe.  \nIf you wanted to create a particular substance in the lab, these amounts would give you an idea of the amount of reactants needed to synthesize the end material.
533720
See good ideas in\nhttp://www.uen.org/utahlink/lp_res/nutri375.html\nhttp://chsweb.lr.k12.nj.us/kshimp/cooking/chemwebquest.htm
1139184
Of course, it is related, everything around you is being studied in Chemistry, everything you use in home economics, food, home care products, personal care products.... are developed because of the basic principles of chemistry.
1167044
You really need to be specific here.  Everything is a chemical - the food we eat, the air we breathe, etc.
911003
As Petroleum processing is nothing but refining Crude Oil in stages,that is mostly concerned with Distillation.Chemistry plays its main role providing details like boiling point,density,viscosity and other physical properties of the individual compounds which is extracted separately at each level of distillation column, though the process is chemical engineering.
752908
i would start by going through and documenting the kitchen in your house and perhaps a tour of a kitchen shop.\nAs to the importance of cooking - think nutition and food safety.\nI would expect your teacher is more interested in a well thought out analysis of your own discovery, perhaps backed up by some good research, than a copy and paste with not thought or analysis and input of your own
1013119
Chemistry is the science of the composition, structure, properties, and reactions of matter, especially of atomic and molecular systems.\n\nBut Science is the observation, identification, description, experimental investigation, and theoretical explanation of phenomena.\n\nTechnolgy is  the application of science, especially to industrial or commercial objectives.
701331
digesting food=chem since youre breaking it down into ammino acids, carbs, etc.\n\nchewing= phys since all you are doing is breaking it into smaller pieces\n\nrusting= chem since iron is turning into iron oxide\n\ndissolving= phys since youre basically just mixing up the sugar and making it into smaller pieces. now if it was an ion like salt that disassociates i think it would be chemical since NaCl -> Na+ and Cl-
701182
It depends on what you mean by "properties."  Mass is determined by the number of protons & neutrons in the nucleus.  That also relates to melting point and boiling point, though other factors affect those, too.  But the CHEMICAL properties are determined by the electrons, and specifically, the electrons in the outer shell (and next to outer shell, for the transition elements).  It's those electrons that determine if an element is a metal or nonmetal, what elements it will form bonds with, how reactive it is, etc.
609384
the food you eat has a large variety of chemical features, so you need a lot of different enzymes to break down all the different types of chemical structures that your food contains so your body can effectively process it.