Teacher resources and professional development across the curriculum

Teacher professional development and classroom resources across the curriculum

Monthly Update sign up
Mailing List signup
Search
Follow The Annenberg Learner on LinkedIn Follow The Annenberg Learner on Facebook Follow Annenberg Learner on Twitter
MENU
Reactions in Chemistry
HomeSupport MaterialsActivities
Sub Image2:Macro to Micro Structures
         
 
Workshops
1) Atoms and Molecules2) Macro to Micro Structures 3) Energetics and Dynamics 4) Theory and Practice in Chemical Systems 5) Chemical Design 6) The Chemistry of Life
7) Chemistry and the Environment8) Chemistry at the Interface
 

Unit 6.6 The Energy of Food
The chemical composition of food influences the amount of energy that the body can extract from it. Students perform calorimetry lab experiments to measure the energy in foods.
Video program cues: 35:50-44:10

The chemistry of wine

"Sweetness is a flavor that we perceive, and even though there’s no real sugar left in the wine, there is the element of sweetness that… is given by the chain of molecules, which are basically carbohydrates left from the fruit. Also, the "Baberra" wine has a naturally high acidity but it has what the white wine and the cherry didn’t have: tan. There is another kind of acid, tannic acid, or tartaric acid, I should say, which is the reason red wine goes so well with meat: the tannin actually attracts proteins. And when you are having meat, you are having proteins. People say, "let me include in my bowl a piece of bread." When we are tasting a lot of wine, what is actually better is a piece of Melrose beef, because the protein in the meat electrically bonds with the molecules of the tannin, which come from the skin of the grape. All red grapes make white wine, which becomes red when the juice is left with the skin, which has the pigment and the tannin."

Todd Ruby
Wine Expert

Links

Reading
Brenneman, C.A.; Ebeler, S. E. (1999)' Chromatographic Separations Using Solid-Phase Extraction Cartridges: Separation of Wine Phenolics, 'Journal of Chemical Education, Vol. 76, No. 12, pp: 1710-1711.

Burning peanuts laboratory

Lisa Morine teaches about the stored energy in peanuts through an experiment in which a burning peanut heats a can of water.

Activity

Links

The energy content of food laboratory

Felix Muhiga explores the influence of the food content (carbohydrates, fats, etc.) on the energy they give off in heating.

Activity

Links

Proceed to Unit 6.7 arrow
 
 

© Annenberg Foundation 2014. All rights reserved. Legal Policy