If you like to cook, you probably go to your kitchen with the idea that you are going to produce a very delicious food that everyone will like. But did you realize that every time you walk into the kitchen you are doing applied science?
Science is full of theories and formulas. Did you know that you use a lot of theories and formulas in the kitchen? Did you know that each recipe is a formula? Let’s take a look at the science in your kitchen:
The first law of thermodynamics – Every time you light a match to light your gas stove, you are putting the First Law of Thermodynamics into play. You are transferring a type of energy from the rough side of the matchbox to the matchstick. How about that for a science experiment in the kitchen?
Types of movement – Every physics student needs to know the types of movement. Here are two types that you will use in your kitchen.
Rotary movement – Rotary movement is when a type of circular movement. Put some ice cream, milk, a banana and some strawberries in the blender; turn on the blender and there you have it; a milkshake made with a rotary motion.
Vibratory movement – Every time you use the rolling pin to roll out some dough, if you use a back and forth motion, you are using a vibrating motion plus a twisting motion. Why do we call a roller a roller?
Material properties – Have you ever looked at the pots, pans and appliances you have in the kitchen as heat conductors and insulators? Well that’s exactly what they are. For example, your metal pots are excellent conductors of heat; they retain heat and heat up very quickly. Other pots, such as Pyrex glass dishes, while they are also heat conductors, do not heat up as quickly, so they are poorer heat conductors. The plastic or insulated tube around the toaster’s electrical cord is an insulator because it doesn’t absorb heat quickly and prevents it from burning when toasting.
Latent heat of vaporization – When a liquid is heated to the boiling point, the temperature remains constant. This heat is used to convert the liquid into a gas without any increase in temperature. This process takes place when you boil a pot of rice for dinner. Once you put the lid on the rice cooker; the temperature in the boiling pot of the rice remains constant but the liquid (water) turns into gas (steam) and that is what makes your rice swell and you will not have watery rice.
These are just a few examples of Sciences in the kitchen. The next time you go to the kitchen to cook; look at it as a science experiment. See how many scientific theorems you can find in the kitchen. You might be surprised that your time in the kitchen is a great scientific experience.
Try to think of other scientific facts that you may find in your kitchen. How many did you find?