Jun
30
30
Chemistry and Food
Experimenting With Food
Posted by Melody Voith on June 30, 2008 in Chemistry and Food, Where is C&EN?
I’m in New Orleans at the International Food Technology show. Even before I left D.C., I made sure to tell everyone about it beforehand–“Did I tell you that I’m going to New Orleans for a food show?”–in order to inspire a little jealousy. So, I was having fun even before I got here.
But make no mistake, much like ACS meetings in New Orleans, this one is about The Science. The expo is enormous, and it covers the Alpha to Omega-3 of advances in formulating food with healthy or healthier ingredients.
Speaking of long-chain fatty acids, I met a longtime ACS member while he was trying brownies spiked with fish oil. (They were actually quite tasty.) Bryan Tungland (Isn’t that a great name for a food scientist?) says that if people want to spend less on health care and live longer, all they need to do is radically change their diets.
Almost every exhibitor had samples to try, but today, I am going to avoid the noshing. I got a little carried away yesterday and ended up with a heck of a stomachache.
Why Beer Goes Bad: The Latest
Jun
13
13
Posted by Carmen Drahl on June 13, 2008 in Chemistry and Food
I’m a veteran of graduate school social events, so the concept that the party is over when the alcohol runs out is firmly entrenched in my psyche. As a result, I was a tad overzealous the last time I bought beer for a party. To be honest, several cases were left over.
Now, months later, I still haven’t finished the beer. The thing is, I have this nagging guilty feeling about serving my friends old beer or bringing it with me to their parties.
I’ve done a pretty good job of following basic rules for keeping beer fresh. But some new research in the Journal of Agricultural & Food Chemistry suggests that beer aging could be nipped in the bud just by using the right additives.
The reference: “Formation of alpha-Dicarbonyl Compounds in Beer during Storage of Pilsner,” J. Agric. Food Chem. 2008, 56, 4134.
Slainte! To The Science Of Scotch!
May
7
7
Posted by Lisa Jarvis on May 7, 2008 in Chemistry and Food
Scotch isn’t really my thing, but I was excited nonetheless to learn a bit about the science of the drink last night at the New York Academy of Sciences. Simon Brooking, master ambassador for Laphroaig and Ardmore, two of Scotland’s premier single malt whiskeys, gave a rollicking talk that covered everything from the history of the drink to how it’s distilled to a primer on tasting and enjoying the drink (a hint: let it hit the middle of your tongue, not the tip). There were bagpipes and kilts and several kinds of Scotch to sample. Brooking even sang a few songs.
Our own Beth Halford did a thorough job explaining the process of distilling whiskey, so I won’t go into the gritty details. But I did come away with a few interesting facts worth sharing:
*The Scots use copper stills when making their magic elixir, and Brooking says the style and the flavor of Scotch is linked to the shape of the still and the angle of the line neck. Smaller, squat stills tend to produce a heavier, oilier-flavored drink, whereas taller stills impart a sweeter flavor. When I asked Brooking to clarify why the shape of the still mattered so much, he said “we’re not sure exactly what is happening,” chalking up the process to the magic and mystery of Scotch. Hmm. Not exactly the scientific breakdown I was hoping for. He did explain that different parts of the still wear thin sooner than others because of the heat generated while the whiskey is refluxing, which could influence the final product. I did a little digging, and it seems the copper reacts with sulfur compounds that would otherwise give the whiskey an unpleasant taste. I’m sure there’s more to it, chemically speaking, and would guess surface area also plays a role. Perhaps one of our readers could provide some more clarity?
Where Chic Geeks Meet To Eat
Apr
30
30
Posted by Corinne Marasco on April 30, 2008 in Chemistry and Food
In the Central Square section of Cambridge, Mass., lies the Miracle of Science Bar & Grill. If you guessed from the name that Massachusetts Institute of Technology is nearby, you’re right, and the decor is distinctly scientific. The menu is displayed periodic table-style on a chalkboard (the prices are where the atomic weights would be) and is organized according to entrée type–appetizers, sandwiches, desserts, etc. Hb is hamburger, Cb is cheeseburger, C1 and C2 are chicken skewers and Br is a dessert brownie. The tables look like lab benches, drinks are served in beakers, and condiments arrive in test tubes.
Overall, it sounds like a place for pub grub and beer. A review in the April 20, 2007, edition of The Tech, MIT’s campus paper, concluded, “Overall the food was pretty good, though nothing really to write home about.” Although the student reviewer thought the food was expensive, the prices he quoted sounded average to me; here in the D.C. area, a $7.50 hamburger is not unusual. Reviews on Yelp.com confirm my impression that this place is a stop, not a destination. Still, it sounds like the kind of place where you go once just so you can say that you’ve been.
A tip of the toque to the Serious Eats blog, where I found this story.
Photo: Scott Beale/Laughing Squid
Well, If It’s For Science …
Apr
29
29
Posted by Corinne Marasco on April 29, 2008 in Chemistry and Food
“Wanted: Women to eat chocolate for a year” reads the headline on this story at CNN.com. Scientists at the University of East Anglia in Norwich, England, are looking for 150 women to eat chocolate every day for a year. The objective is to determine whether a natural compound in cocoa could cut the risk of heart disease among women with diabetes.
According to the story, “A Belgian confectionist has created the special chocolate bar containing high levels of flavonoids–a plant compound that has been shown to reduce heart risk factors–to be used in the experiment. Soy, another natural source of flavonoids, has also been added to the bar.”
Researchers are looking for postmenopausal women under the age of 70 to participate in the study. The women will have their risk of heart disease tested five times during the year to see whether change occurs. Aedin Cassidy, who is heading up the research, says the scientists hope to show that adding flavonoids to women’s diets will provide additional protection from heart disease.
Tiny Bubbles At The NYAS
Apr
23
23
Posted by Lisa Jarvis on April 23, 2008 in Chemistry and Food, Uncategorized
Ah, champagne. The sparkly, bubbly, goodness is my favorite summertime drink. It’s not so bad for toasting special occasions, either. Or as an aperitif before a large meal. Or mixed with orange juice at brunch. Okay, let’s be honest, I would pretty much drink it at breakfast, lunch, and dinner, if it was acceptable (and I was in a different tax bracket).
*Effervescence is promoted by cellulose fibers stuck to the wall of your glass. Yes, dust is the source of that sparkly goodness.
Professor Of Corn?
Apr
16
16
Posted by Melody Voith on April 16, 2008 in Chemistry and Food
It’s a common complaint that “there’s nothing good on TV”. Last night I was clicking through the channels–it was already 10 PM–when I came across a PBS Independent Lens film called “King Corn.”
The movie is about two young guys who drive to Iowa to learn about growing corn in the industrial farm age. I was already intrigued and was deciding whether to stay up and watch when I noticed that the filmmakers were interviewing my college chemistry professor. Steven A. Macko studies isotopes. And he can tell you what your diet consists of by analyzing your hair. “That’s my chemistry professor!” I yelled. “He analyzed my hair!”
Turns out, as “King Corn” illustrates in great and fascinating detail, that most Americans eat so much industry-grade corn in our processed food, soft drinks, and meat, that we are literally made out of corn.
If Steve analyzed your hair, what would he find? Keep in mind that he’s analyzed the diets of dinosaurs and ancient mummies with isotopic analysis. If you’ve been drinking too much Classic Coke, he’ll be able to tell.
You may still have a chance to see the film on your local PBS station. Check it out!
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