Library hosts Kitchen Chemistry

Many children and adults lose interest when they hear the word chemistry, but Associate Chair of the Texas State University Department of Chemistry and Biochemistry Dr. Benjamin Martin is looking to change that with a lesson in kitchen chemistry.  After all, cooking is just applied chemistry and chemistry is a lot like cooking.

Dr. Martin, along with a about a dozen Texas state University biochemistry and chemistry students, will be volunteering their time and knowledge at the library next week to host Kitchen Chemistry.

Kitchen Chemistry is an event for the whole family. Children and parents will have the opportunity to observe and participate in experiments that demonstrate the science behind some favorite foods – everything from candy and soda to toast and whipped cream.

Martin has taught at Texas State University for approximately 15 years. He has always been interested in education outreach, even as a university student. He has taught and lead science events at elementary schools and the San Marcos Public Library for years. 

This event is for kids and parents. Dr. Martin will have printouts for parents that have directions and explanations for at-home experiments that kids can conduct at home, with a little guidance. There will be six tables with all hands-on experiments and activities for children – and parents – to observe, touch and participate in. 

The first table will feature hydrogels, a gel in which the liquid component is water. Kids will take a first-hand look at the chemical process of foods they know and love like Jello, as well as some foods they don’t yet know they love, like Sodium Alginate, that’s used as a stabilizer for foods like ice cream, yogurt, cream, cheese, pudding and jam. 

The second table will feature experiments with acids and bases; everything from vinegar and lemon juice to using purple cabbage as an indicator.

The third table will be about carbon dioxide. Children and parents will get to learn about the chemical reaction of yeast, carbonated drinks and the chemical difference between baking soda and baking powder. 

The fourth table will be about aeration, the process by which air is circulated through, mixed with or dissolved in a liquid or substance. Texas State students will enlist the help of the attendees to make whipped cream, butter and ice cream, through the process of aeration. 

Table five will be a sweet treat, focusing on the science of sugar – hard candies, soft caramels, marshmallows, honey and cotton candy will all be on the agenda and menu. Martin will teach about the crystallization of sugar according to temperature and breaking the bonds in sugar.

The last table will focus of the science behind the color of food – chromatography and browning. Learn about the use of food dyes as well as the chemistry behind browning or toasting food.

This event, along with other library events lead by Dr. Martin, is funded through the National Science Foundation’s Partnerships for Research and Education in Materials (PREM) program. The PREM program aims to enable, build and grow partnerships between minority-serving institutions, like Texas State University.

Kitchen Chemistry will be held on Friday, July 27 starting at 2 p.m. at the San Marcos Public Library, 625 E. Hopkins St. Registration is not required. For more information call the library at 512-393-8200.