{"id":2,"date":"2022-01-05T17:54:08","date_gmt":"2022-01-05T17:54:08","guid":{"rendered":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/?page_id=2"},"modified":"2022-01-24T19:14:38","modified_gmt":"2022-01-24T19:14:38","slug":"sample-page","status":"publish","type":"page","link":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/sample-page\/","title":{"rendered":"About the Class"},"content":{"rendered":"<div class=\"entry-content\">\n<p>Do you know the difference between baking soda and baking powder and the impact they have on a recipe?\u00a0 Do you understand the structural differences between saturated, unsaturated, polyunsaturated, and trans fats?\u00a0 And that we really should be calling them fats composed of saturated\/unsaturated\/polyunsaturated\/trans fatty acids.\u00a0 Can you explain how a pressure cooker operates or why you need to make adjustments for cooking at higher altitudes?\u00a0 Well the students in Chem 111 Chemistry in the Kitchen at Dickinson College are able to do this and much more.\u00a0 My goal was to create a class that would benefit the students outside of the classroom and fulfill the lab science requirement.\u00a0 The students perform experiments in the traditional science lab to learn the techniques used in chemistry and in a kitchen to apply the scientific principles they have learned.\u00a0 This website is their semester project where they choose a recipe and explain the scientific principles within.\u00a0 Then they are to adjust the recipe and predict\/explain the changes on the final product.\u00a0 I hope you enjoy learning the science while exploring some wonderful recipes.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Do you know the difference between baking soda and baking powder and the impact they have on a recipe?\u00a0 Do you understand the structural differences between saturated, unsaturated, polyunsaturated, and trans fats?\u00a0 And that we really should be calling them fats composed of saturated\/unsaturated\/polyunsaturated\/trans fatty acids.\u00a0 Can you explain how a pressure cooker operates or &hellip; <\/p>\n","protected":false},"author":4283,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-2","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/pages\/2","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/users\/4283"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/comments?post=2"}],"version-history":[{"count":0,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/pages\/2\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/media?parent=2"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}