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The chemistry of cookies – Stephanie Warren



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You stick cookie dough into an oven, and magically, you get a plate of warm, gooey cookies. Except it’s not magic; it’s science. Stephanie Warren explains via basic chemistry principles how the dough spreads out, at what temperature we can kill salmonella, and why that intoxicating smell wafting from your oven indicates that the cookies are ready for eating.

Lesson by Stephanie Warren, animation by Augenblick Studios.

source: https://tim2lead.com

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42 thoughts on “The chemistry of cookies – Stephanie Warren

  1. Until People Commented on Video I didn't even realised that they used Fahrenheit 'Cause I was not here to learn the recepie but to know the sciencetific parts like:-
    1. I learned about Emulsions
    2. I came to know about Millard's Reactions etc….
    The Point Is Stop Criticism

  2. For every one who can’t convert Fahrenheit to Celsius
    You have to subtract 32 from x , and divide it by 1.8 ,
    So, for example 212 F , 212- 32= 180/1.8 which is 100 C
    If a number that isn’t a multiple of 9 comes out when subtracting 32 , find a number close to it say for example like 186- 32= 154 , think 1539 is close to 1540 so that means 153.9/1.8 = 85.5 degrees Celsius,
    When will the imperial system end?

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