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Recipes For Chemists - Contenido educativo

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Subido el 28 de mayo de 2007 por EducaMadrid

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NASA Connect Segment that explores how scientists use recipes in chemistry to formulate new combinations and build new materials. Explains the difference between chemical and physical changes of substances.

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Oh, hey Shelly. 00:00:00
Oh my gosh, Van, what is going on here? 00:00:15
You look like you were in a food fight. 00:00:19
You're on the losing side. 00:00:21
What are you doing? 00:00:22
Well, I was baking some cookies for the NASA Connect cast party. 00:00:23
They turned out kind of hard, though. 00:00:26
Oh. 00:00:27
Hard is an understatement. 00:00:29
Van, you've got some real problems here. 00:00:30
Well, I thought maybe you could give me a hand and figure out what I'm doing wrong. 00:00:33
Well, is this your recipe? 00:00:36
Right. 00:00:37
Well, I can hardly even read it. 00:00:38
Well, it's a copy of a copy of a copy that my great-grandmother wrote a long time ago. 00:00:39
Oh, man, Van, you've got some problems, you know, but maybe. 00:00:43
Right now, WVEC Channel 13, they have a daily cooking show, and if we are lucky, we may 00:00:48
be able to actually catch the program and have something to help you with your problem. 00:00:54
Okay. 00:01:01
Coming to you from Hampton Roads, Virginia, and the WVEC Channel 13 studio, it's Cooking 00:01:02
with the Stars with your host, Brittany Sutton. 00:01:08
Hi, everybody. 00:01:13
With me is this week's co-host, Daphne Reid. 00:01:14
Daphne, have you ever picked up a copy of Bon Appetit, saw a picture of a delicious 00:01:16
loaf of bread, and said, hey, I can make that. 00:01:20
All I have to do is follow the recipe. 00:01:23
Well, you do, and guess what? 00:01:25
It's not delicious. 00:01:26
It's a disaster. 00:01:27
Yeah, that's what happened to us last time we made some bread. 00:01:28
Last time we did our show on Italian food, this is what happened. 00:01:32
Yeah, I think the focaccia bread dough got the better of us. 00:01:35
Yeah. 00:01:38
Here to help us analyze the problem is a chemist from NASA Langley who specializes in developing 00:01:39
recipes for future aerospace material. 00:01:43
Our guest this week, and our friend. 00:01:46
Dr. Katherine Fay. 00:01:48
Hi, Katherine. 00:01:49
Hi. 00:01:50
How are you? 00:01:51
Fine. 00:01:52
How are you doing? 00:01:53
Good. 00:01:54
Katherine, great chefs are like, on some levels, great chemists. 00:01:55
Now, we thought because you're a chemist, you might have some insight into what we did 00:01:57
wrong last time. 00:02:01
Now, would you explain how a chemist follows a recipe? 00:02:02
Glad to help. 00:02:05
For us at NASA Langley, our first step is to determine the requirements of the application. 00:02:06
In your case, you need bread for an Italian meal. 00:02:10
Making bread involves a chemical change. 00:02:14
This is different from physical change, such as the boiling of water. 00:02:17
That is, water becomes steam when heated, but when steam cools, it becomes liquid again. 00:02:20
There is no change in the chemical identity of the substance. 00:02:25
A chemical change or reaction involves the conversion of one substance into another. 00:02:28
Mixing and baking bread is an example of a chemical change, because the flour, sugar, 00:02:33
and other ingredients are converted into a loaf of bread. 00:02:37
Daphne, Brittany, having the proper ingredients is important. 00:02:41
However, also knowing the properties of the ingredients is just as important in producing 00:02:45
a successful recipe. 00:02:49
Knowing the properties can also help you determine what went wrong. 00:02:51
What were your ingredients? 00:02:54
We had flour, water, yeast, sugar, and salt. 00:02:56
Let's take a look at the properties of your ingredients. 00:02:59
Flour contains gluten-forming proteins, which allow the bread to rise. 00:03:03
Water helps the gluten make the dough rise. 00:03:07
Yeast causes the bread to rise and imparts flavor. 00:03:09
Sugar provides food for the yeast, and salt slows the yeast activity. 00:03:12
What was wrong with your bread? 00:03:16
Well, here's ours, and it sure looks like the bread didn't rise. 00:03:18
Now, I bought a loaf of focaccia this morning from the Chesapeake Bagel Bakery. 00:03:21
Let's take a look at the difference here. 00:03:25
Wow. 00:03:29
What went wrong? 00:03:30
There are three possibilities. 00:03:31
Too much salt, the yeast was dead, or insufficient rise time. 00:03:33
A successful recipe is determined by using the proper ingredients, using the right amounts, 00:03:38
mixing the ingredients properly, and heating and cooling as required. 00:03:44
It's sort of like what we do at NASA Langley for recipes of materials used in airplane 00:03:48
and space vehicle research. 00:03:52
This means proper ingredients, correct processing, fabrication, and analysis. 00:03:54
Katherine, thanks for bringing some science to our show and helping us clear up our focaccia 00:03:58
flop. 00:04:03
Well, there you have it. 00:04:04
The right recipe begins with the right ingredients. 00:04:05
Yeah, we've also learned from Katherine that knowing the properties of those ingredients 00:04:07
can help the cook better predict what will happen when the ingredients are mixed, substituted, 00:04:11
or changed. 00:04:16
Our cooking and yours is likely to be more successful when you know this, especially 00:04:17
when you're trying to cook up a recipe for the future. 00:04:21
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Idioma/s:
en
Materias:
Matemáticas
Niveles educativos:
▼ Mostrar / ocultar niveles
      • Nivel Intermedio
Autor/es:
NASA LaRC Office of Education
Subido por:
EducaMadrid
Licencia:
Reconocimiento - No comercial - Sin obra derivada
Visualizaciones:
293
Fecha:
28 de mayo de 2007 - 16:53
Visibilidad:
Público
Enlace Relacionado:
NASAs center for distance learning
Duración:
04′ 28″
Relación de aspecto:
4:3 Hasta 2009 fue el estándar utilizado en la televisión PAL; muchas pantallas de ordenador y televisores usan este estándar, erróneamente llamado cuadrado, cuando en la realidad es rectangular o wide.
Resolución:
480x360 píxeles
Tamaño:
26.86 MBytes

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