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A culinary exploration of the role of CO2 in leavening is described. This demonstration substitutes dry ice for chemical leaveners in order to achieve the same pancake fluffiness. Under the… Click to show full abstract
A culinary exploration of the role of CO2 in leavening is described. This demonstration substitutes dry ice for chemical leaveners in order to achieve the same pancake fluffiness. Under the universal framework of food and cooking, we developed this activity to bring aspects of phase transitions and chemical transformations to a broad audience.
Keywords:
transitions chemical;
chemical transformations;
ice alternative;
phase transitions;
dry ice
Journal Title: Journal of Chemical Education
Year Published: 2022
Link to full text (if available)
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Journal Title: Journal of Chemical Education
Year Published: 2022
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!