Entry requirements

Gymnasiekemi kurs B or course Naturvetenskap för nyfikna or at least 5 credit points chemistry.

Aims

To understand the properties of many of the products, preparations, and processes we encounter in our everyday life, and especially in the kitchen. During the course, we will discuss different types of emulsions, creams, foams, and gels. To have some knowledge about some of the processes that occur during frying and cooking, and to understand the basics of corrosion reactions and cleaning processes.

Content

Emulsions, foams, and gels, e.g. milk/ice cream/sauces/bread/confectionery/chocolate/ketchup, but also hand-balm and toothpaste. During the course we will e.g. discuss: Does the ketchup effect exist? Why does the sauce curdle? What is ice cream? Is toothpaste solid or liquid? Long lasting soap bubbles and bubbles in champagne. Household utensils: alloys/corrosion/surface treatment. What happens at frying, cooking and baking? How does the microwave oven work?

Instruction

Lectures, laboratory work, and demonstrations.

Assessment

Hand-in exercises. Passed laboratory course is also required.