Dry Ice as an Alternative Leavening Agent for Pancakes to Demonstrate Phase Transitions or Chemical Transformations

[Image: see text] A culinary exploration of the role of CO(2) in leavening is described. This demonstration substitutes dry ice for chemical leaveners in order to achieve the same pancake fluffiness. Under the universal framework of food and cooking, we developed this activity to bring aspects of ph...

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Detalles Bibliográficos
Autores principales: de Graaf, Ruvan, Crough, Kiernan, Steiner, Isaac, Hudson, Reuben
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society and Division of Chemical Education, Inc. 2022
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909451/
https://www.ncbi.nlm.nih.gov/pubmed/35287270
http://dx.doi.org/10.1021/acs.jchemed.1c00896
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author de Graaf, Ruvan
Crough, Kiernan
Steiner, Isaac
Hudson, Reuben
author_facet de Graaf, Ruvan
Crough, Kiernan
Steiner, Isaac
Hudson, Reuben
author_sort de Graaf, Ruvan
collection PubMed
description [Image: see text] A culinary exploration of the role of CO(2) in leavening is described. This demonstration substitutes dry ice for chemical leaveners in order to achieve the same pancake fluffiness. Under the universal framework of food and cooking, we developed this activity to bring aspects of phase transitions and chemical transformations to a broad audience.
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spelling pubmed-89094512023-02-23 Dry Ice as an Alternative Leavening Agent for Pancakes to Demonstrate Phase Transitions or Chemical Transformations de Graaf, Ruvan Crough, Kiernan Steiner, Isaac Hudson, Reuben J Chem Educ [Image: see text] A culinary exploration of the role of CO(2) in leavening is described. This demonstration substitutes dry ice for chemical leaveners in order to achieve the same pancake fluffiness. Under the universal framework of food and cooking, we developed this activity to bring aspects of phase transitions and chemical transformations to a broad audience. American Chemical Society and Division of Chemical Education, Inc. 2022-02-23 2022-03-08 /pmc/articles/PMC8909451/ /pubmed/35287270 http://dx.doi.org/10.1021/acs.jchemed.1c00896 Text en © 2022 The Authors. Published by American Chemical Society and Division of Chemical Education, Inc. https://creativecommons.org/licenses/by-nc-nd/4.0/Permits non-commercial access and re-use, provided that author attribution and integrity are maintained; but does not permit creation of adaptations or other derivative works (https://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle de Graaf, Ruvan
Crough, Kiernan
Steiner, Isaac
Hudson, Reuben
Dry Ice as an Alternative Leavening Agent for Pancakes to Demonstrate Phase Transitions or Chemical Transformations
title Dry Ice as an Alternative Leavening Agent for Pancakes to Demonstrate Phase Transitions or Chemical Transformations
title_full Dry Ice as an Alternative Leavening Agent for Pancakes to Demonstrate Phase Transitions or Chemical Transformations
title_fullStr Dry Ice as an Alternative Leavening Agent for Pancakes to Demonstrate Phase Transitions or Chemical Transformations
title_full_unstemmed Dry Ice as an Alternative Leavening Agent for Pancakes to Demonstrate Phase Transitions or Chemical Transformations
title_short Dry Ice as an Alternative Leavening Agent for Pancakes to Demonstrate Phase Transitions or Chemical Transformations
title_sort dry ice as an alternative leavening agent for pancakes to demonstrate phase transitions or chemical transformations
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909451/
https://www.ncbi.nlm.nih.gov/pubmed/35287270
http://dx.doi.org/10.1021/acs.jchemed.1c00896
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AT steinerisaac dryiceasanalternativeleaveningagentforpancakestodemonstratephasetransitionsorchemicaltransformations
AT hudsonreuben dryiceasanalternativeleaveningagentforpancakestodemonstratephasetransitionsorchemicaltransformations

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