Sarah and I are working on running an egg white on a gel for our Project 2. We are learning about which mixture of proteins are in an egg white, mimicking this mixture via stock proteins, and running it alongside … Continue reading
Hi everyone! As we prepare for our visit to the Claflin bakery tomorrow, I thought it could be fun and useful to start thinking about CO2 bubbles in baking. We try to produce CO2 bubbles in a couple ways in … Continue reading
After reading the online sources and McGee’s chapter on Milk and Dairy products, I can’t stop thinking about how much is going on in the block of cheddar cheese in my refrigerator. There’s so much biology and chemistry to explain … Continue reading