Chemistry in the kitchen

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CHEMISTRY IN THE KITCHEN

Presented by:
Jose Martin Jaca
Jerizza Nina Vidal
Krysha Jade Pepito
Mae Karen Apas
Jose Romano Jr.
Feb Daphne Kay Ornopia
Ma. Trisha Tiffany Uy

Chemistry in the Kitchen
1. Growing Food
1.1 Chemicals Needed for Life
1.2 Fertilizers and their Problems
1.3 pH of Soil
1.4 Hunger Problems
2. Cooking
2.1 Physical and Chemical Change
2.2 Effects of Cooking
3. What is Cooking?: Methods of Cooking
3.1 Baking: Chocolate Chip Cookies
3.2 Frying: French Fries
-Cholesterol

3.3 Broiling: Fish/Beef Steak
-Composition of Beef
-Carcinogen
3.4 Microwave Cooking
-Benefits/Limitations
4. Food Preservation and Packaging
4.1 Causes of Food Spoilage
-botulism
4.2 General Methods of Food Preservation
-Temperature Control: Freezing
-Moisture Control
-Preservatives: Jams and Jellies
-Ionizing Radiation and its Effects

4.3 Food Packaging
-Fundamentals of Food Packaging
-Regulatory Requirements
-Packaging Materials: Incidental Additives/ Rusting
-Expiration Dates

Chemicals of Life


Currently, there are 92 known natural elements, 25 of which are essential for life, but only four (oxygen, carbon, hydrogen, and nitrogen) make up 96% of all living matter termed “building blocks of life”







Oxygen (65%) and Hydrogen (10%) are predominantly found in water, which makes up about 60 percent of the body by weight. It's practically impossible to imagine life without water.
Carbon (18%) is synonymous with life. Its central role is due to the fact that it has four bonding sites that allow for the building of long, complex chains of molecules. Moreover, carbon bonds can be formed and broken with a modest amount of energy, allowing for the dynamic organic chemistry that goes on in our cells.
Nitrogen (3%) is found in many organic molecules, including the amino acids that make up proteins, and the nucleic acids that make up DNA.



The remaining elements are defined as trace elements, which

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