Contents contributed and discussions participated by franklind2015 - Harwood AP CHEM Project

The Advantages of Modern Technology in Kitchen Equipment | eHow - 0 views

www.ehow.com/hnology-kitchen-equipment.html

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allows restaurants to serve food much more quickly, as when plates are cleared from a table, they can be washed while other plates are being used to serve food
- franklind2015 on 13 Jun 14
  
  the dishwasher
  
  <div class="cArrow"> </div><div class="cContentInner">the dishwasher</div>
  
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Cooking Speed
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  Stoves boil water faster with strong flames. Oven preheat almost instantly. Blenders and food processors can chop food quickly. All of these things allow the chefs more time to make meals more complex.
  
  <div class="cArrow"> </div><div class="cContentInner">Stoves boil water faster with strong flames. Oven preheat almost instantly. Blenders and food processors can chop food quickly. All of these things allow the chefs more time to make meals more complex.</div>
  
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Preserving Food
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HowStuffWorks "PTFE and Cookware" - 0 views

home.howstuffworks.com/nonstick-cookware3.htm

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it's a component in space suits, and it insulates high-voltage wires
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HowStuffWorks "PTFE Safety Debate" - 0 views

home.howstuffworks.com/nonstick-cookware5.htm

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potential safety concerns for both pet birds and humans [source: Houlihan and White]. The petition cited multiple cases of bird deaths due to fumes from PTFE nonstick coatings along with two specific incidents of polymer fume fever -- temporary flulike symptoms -- in humans
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HowStuffWorks "New Nonstick Technologies" - 0 views

home.howstuffworks.com/nonstick-cookware6.htm

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two related technologies -- silicon ceramics and silicone
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Thermolon
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  Composed of silicon and oxygen. Applied as a single layer over metal. PTFE-free. More eco-friendly due to less energy usage during the production process. Has several formulations for specific nonstick cookware needs. Arrived in market 2007.
  
  <div class="cArrow"> </div><div class="cContentInner">Composed of silicon and oxygen. Applied as a single layer over metal. PTFE-free. More eco-friendly due to less energy usage during the production process. Has several formulations for specific nonstick cookware needs. Arrived in market 2007.</div>
  
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NP² nonstick technology
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  Used to sear and brown foods. Can be used in oven up to 350 degrees Fahrenheit. Available to consumers in 2008.
  
  <div class="cArrow"> </div><div class="cContentInner">Used to sear and brown foods. Can be used in oven up to 350 degrees Fahrenheit. Available to consumers in 2008.</div>
  
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HowStuffWorks "Nonstick Science" - 0 views

home.howstuffworks.com/nonstick-cookware2.htm

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The fluorine atoms shield the carbon atoms from reacting.
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fluorine atoms also play a role in giving PTFE a low coefficient of friction. The coefficient of friction is a measurement of how easy it is for two substances to slide by each other -- the harder it is to slide, the higher the coefficient of friction
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Food-Info.net : Maillard reactions - 0 views

www.food-info.net/...maillard.htm

APChem Maillard

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The History of the Refrigerator - and Freezer - 0 views

inventors.about.com/...blrefrigerator.htm

APchem history

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History of the Oven - From Cast Iron to Electric - 0 views

inventors.about.com/...oven.htm

APchem history

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Video: Can I Eat That? | Watch NOVA scienceNOW Online | PBS Video - 0 views

video.pbs.org/2296861530

video nova

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franklind2015 on 03 Jun 14

Brining turkey in salt water allows more water to to go into the turkey by osmosis which mean there will be more water left after cooking making it more juicy. Heat breaks up bonds in the proteins of muscle(meat) the amino acids react with sugars to form molecules that give the meat flavor and color. (Myard Reaction) Cutting onions cause reactions that create an aroma.

<div class="cArrow"> </div><div class="cContentInner">Brining turkey in salt water allows more water to to go into the turkey by osmosis which mean there will be more water left after cooking making it more juicy. Heat breaks up bonds in the proteins of muscle(meat) the amino acids react with sugars to form molecules that give the meat flavor and color. (Myard Reaction) Cutting onions cause reactions that create an aroma.</div>

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HowStuffWorks "Nonstick Cookware History" - 0 views

home.howstuffworks.com/nonstick-cookware1.htm

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searching for a less toxic chemical to use as a new refrigerant.
- franklind2015 on 30 May 14
  
  Roy Plunkett tried to produce tetrafluoroethylene and instead produced polytetrafluoroethylene. It was a slippery substance. Patented in 1941. Trademarked by DuPont as Teflon in 1945.
  
  <div class="cArrow"> </div><div class="cContentInner">Roy Plunkett tried to produce tetrafluoroethylene and instead produced polytetrafluoroethylene. It was a slippery substance. Patented in 1941. Trademarked by DuPont as Teflon in 1945.</div>
  
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Why do we use microwaves? - 0 views

www.physicsforums.com/showthread.php

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They do not fit through tight spaces and they do not have penetrating power.
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More things are capable of absorbing microwaves
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Science Week - What's the Chemistry of Cooking? - 0 views

www.scienceweek.ie/...chemistry-of-cooking.html

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casein
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  Found in milk and dairy products will affectively wash away capsaicin the chemical that makes things spicy.
  
  <div class="cArrow"> </div><div class="cContentInner">Found in milk and dairy products will affectively wash away capsaicin the chemical that makes things spicy.</div>
  
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What is kitchen chemistry? video - 0 views

www.youtube.com/watch

video reactions APCHEM

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franklind2015 on 29 May 14

Yeast Reactions, Reactions with enzymes and proteins to cause changes in color, odor and taste.

<div class="cArrow"> </div><div class="cContentInner">Yeast Reactions, Reactions with enzymes and proteins to cause changes in color, odor and taste.</div>

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