Thinking About Science And Food


I am the type of person that prefers to have explanations. I am able to be creative when I can reason. Relating science and religion is irrelevant to someone that uses technology successfully. Here is an example of why someone should think about science in the kitchen. The sauce thickens when you add the substance to the sauce. Therefore there is an explanation. Imagine that an emulsifier is shaped similarly to a baton. Imagine that each end of the baton is conveniently attracted to a different liquid in an immiscible mixture made of two liquids. The baton is a liaison (see definition 4) between two substances that repel each other. The emulsifier bonds the liquids together. Egg yolks are an emulsifier. I believe that egg yolks are used to make some types of lecithin. Lecithin is an ingredient found in many food products. Ancient Greeks started by thinking about dividing matter until they found the smallest unit. The first chapter of a chemistry book contains the observations people use to reason about the properties of atoms.


2 thoughts on “Thinking About Science And Food

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s