What Was This Project?
As San Marin constructs a new STEM Building, our next project in STEM Chemistry focused on designing art for it. The fields of art and chemistry are closely connected, with many forms of art depending on chemical reactions. Alongside our piece of art, we were tasked with explaining the chemistry that made it possible. My group (consisting of myself, James Wreden, Derek Dela Cruz, and Maddie Cinelli) decided to focus on the chemistry behind baking a cake. The cake we made was based on the 2011 Swedish sandbox video game Minecraft. We chose Minecraft as the subject as the game's emphasis on building and creation matches the core of STEM Marin. Our final presentation showcased the cake and allowed our classmates to sample it.
We separated the chemistry of constructing the cake into four categories: making, baking, decorating, and tasting. The chemical reaction of the making section was the flour and water reacting together to form gluten. In the baking category, a Maillard reaction occurs, in which amino acids interact and produce the browning of the cake. As for the decorating section, we didn't chronicle chemical reactions per se, but instead the chemistry between color and the science of color theory. Lastly, for the tasting category, the cake's saccharides bind with taste buds in order to send chemical signals to the brain.
This web-page includes our final presentation, our research and planning documents, images of both of our cake attempts, our placard to be displayed in the STEM Building, the key concepts from our project, and my reflection. The key concepts section includes both concepts we directly used in this project and important terms from our unit on chemical reactions.
We separated the chemistry of constructing the cake into four categories: making, baking, decorating, and tasting. The chemical reaction of the making section was the flour and water reacting together to form gluten. In the baking category, a Maillard reaction occurs, in which amino acids interact and produce the browning of the cake. As for the decorating section, we didn't chronicle chemical reactions per se, but instead the chemistry between color and the science of color theory. Lastly, for the tasting category, the cake's saccharides bind with taste buds in order to send chemical signals to the brain.
This web-page includes our final presentation, our research and planning documents, images of both of our cake attempts, our placard to be displayed in the STEM Building, the key concepts from our project, and my reflection. The key concepts section includes both concepts we directly used in this project and important terms from our unit on chemical reactions.
Our Presentation:
Our Research/Planning:
First Attempt: |
Second Attempt: |
Our Placard:
Concepts Used In This Project:
Basic Terminology
Chemical Reaction- A process where substances are converted into new substances, with each possessing its own unique chemical property. While making our cake, several different chemical reactions occurred, such as
Synthesis Reaction- A reaction in which at least two reactants produce one product, with the basic formula being: A+B -> C. Our project saw several synthesis reactions take place, such as the water and flour reacting to produce gluten.
Decomposition Reaction- A chemical reaction where a single reactant produces at least two products, with the basic formula being: AB -> A=B. While our project did not have any noteworthy decomposition reactions, it is an important kind of chemical reaction.
Single Replacement Reaction- A chemical reaction in which a single element replaces another element in a compound, with the basic formula being: AB+C -> AC+B. While our project did not have any noteworthy single replacement reactions, it is an important kind of chemical reaction.
Double Replacement Reaction- A chemical reaction where the cations and anions of two compounds switch to create new products, with the general equation being: AB+CD -> AD+CB. While our project did not have any noteworthy double replacement reactions, it is an important kind of chemical reaction.
Combustion Reaction- A reaction in which two a hydrocarbon reacts with oxygen to create carbon dioxide and water, with the basic formula being: hydrocarbon+O2(g) -> CO2(g)+H2O(g). While the cake was baking, a combustion reaction occurred in which baking powder and oxygen created carbon dioxide when exposed to heat.
Art of Making Terms
Sifting- The process of separating the course parts of an ingredient by way of a sieve. As part of making our cake, we sifted our flour.
Coagulation- The process of a liquid converting into a solid state. While making our cake, the egg whites coagulated under heat, giving it structure.
Gluten- A matter that is contained in cereal grains that gives dough its elastic structure. As a part of our project, gluten creates an elastic network after water and flour mix to make it.
Sodium Bicarbonate- More commonly known as baking soda sodium bicarbonate is a chemical compound commonly used in baking as a leavening agent. In our project, sodium bicarbonate reacts with a base to release carbon and make the cake rise.
Art of Baking Terms
Carbon Dioxide- A gas compound created by cellular respiration and the burning of carbon and organic compounds. When baking our cake, baking powder and water by the way of heat created carbon dioxide.
Maillard Reaction- A reaction between amino acids in which sugars are reduced and heat creates browning on a baked good. The steps of a Maillard Reaction are:
1. Carbonyl group (end with carbon) of sugar + amino acid + heat > N-substituted glycosylamine and water
2. Glycosylamine undergoes Amadori rearrangement (rearrangement of structure to form a ketose) to form ketosamine
3. Ketosamines further break down to create a brown color and odor
Maillard Reactions are important in browning baked goods during the baking process, including the cake we created for this project.
Function Group- A group of molecules that contain similar characteristics during chemical reactions. The Carybonyl function group is a key aspect of the first step in a Maillard reaction.
Glycosylamine- A biochemical compound that contains a glycosyl molecule,a bonded free radical and amine function group. Glycosylamines go through Amadori rearrangment in the second step of a Maillard reaction.
Amadori Rearrangment- An organic reaction where an acid or base catalyzes the conservation of glycosylamine into a ketose. This process is the second step of a Maillard reaction.
Ketosamine- An organic compound made of a ketose and amine that is created by Amadori Rearrangment. In the third step of a Maillard Reaction, it breaks down to accomplish browning.
Ketose- A monosaccharide from ketone functional group that partially makes up the ketosamine found in Maillard reactions.
Amine- A compound characterized by the presence of a nitrogen atom. Amine is contained in both glycosylamine and ketosamine components of Maillard reactions.
Art of Decorating Terms
Visible Spectrum- A segment of the electromagnetic spectrum that is visible to the human eye. The Visible Spectrum consists of wavelengths that are processed by organisms as color. On the spectrum, the human eye can process wavelengths from 380 (violet) to 700 (red) nanometers. When an atom goes from an excited state to a ground state, a photon is released, with the wavelength of the photon determining its color. In our presentation, we explained the visible spectrum to explain why organisms can see the colors present on our cake.
Color Theory- A scientific and artistic theory dictating how to use color for a desired effect. In color theory, colors are organized on the color wheel into primary, secondary, and tertiary colors. A color wheel can be seen below. Color schemes are another important aspect of color theory. Three common color schemes used in branding are complementary, where 2 colors together on opposite sides of the wheel are used; analogous, the use of 3 side-by-side colors; and triadic, the use of 3 colors spaced equally on the wheel.
Chemical Reaction- A process where substances are converted into new substances, with each possessing its own unique chemical property. While making our cake, several different chemical reactions occurred, such as
Synthesis Reaction- A reaction in which at least two reactants produce one product, with the basic formula being: A+B -> C. Our project saw several synthesis reactions take place, such as the water and flour reacting to produce gluten.
Decomposition Reaction- A chemical reaction where a single reactant produces at least two products, with the basic formula being: AB -> A=B. While our project did not have any noteworthy decomposition reactions, it is an important kind of chemical reaction.
Single Replacement Reaction- A chemical reaction in which a single element replaces another element in a compound, with the basic formula being: AB+C -> AC+B. While our project did not have any noteworthy single replacement reactions, it is an important kind of chemical reaction.
Double Replacement Reaction- A chemical reaction where the cations and anions of two compounds switch to create new products, with the general equation being: AB+CD -> AD+CB. While our project did not have any noteworthy double replacement reactions, it is an important kind of chemical reaction.
Combustion Reaction- A reaction in which two a hydrocarbon reacts with oxygen to create carbon dioxide and water, with the basic formula being: hydrocarbon+O2(g) -> CO2(g)+H2O(g). While the cake was baking, a combustion reaction occurred in which baking powder and oxygen created carbon dioxide when exposed to heat.
Art of Making Terms
Sifting- The process of separating the course parts of an ingredient by way of a sieve. As part of making our cake, we sifted our flour.
Coagulation- The process of a liquid converting into a solid state. While making our cake, the egg whites coagulated under heat, giving it structure.
Gluten- A matter that is contained in cereal grains that gives dough its elastic structure. As a part of our project, gluten creates an elastic network after water and flour mix to make it.
Sodium Bicarbonate- More commonly known as baking soda sodium bicarbonate is a chemical compound commonly used in baking as a leavening agent. In our project, sodium bicarbonate reacts with a base to release carbon and make the cake rise.
Art of Baking Terms
Carbon Dioxide- A gas compound created by cellular respiration and the burning of carbon and organic compounds. When baking our cake, baking powder and water by the way of heat created carbon dioxide.
Maillard Reaction- A reaction between amino acids in which sugars are reduced and heat creates browning on a baked good. The steps of a Maillard Reaction are:
1. Carbonyl group (end with carbon) of sugar + amino acid + heat > N-substituted glycosylamine and water
2. Glycosylamine undergoes Amadori rearrangement (rearrangement of structure to form a ketose) to form ketosamine
3. Ketosamines further break down to create a brown color and odor
Maillard Reactions are important in browning baked goods during the baking process, including the cake we created for this project.
Function Group- A group of molecules that contain similar characteristics during chemical reactions. The Carybonyl function group is a key aspect of the first step in a Maillard reaction.
Glycosylamine- A biochemical compound that contains a glycosyl molecule,a bonded free radical and amine function group. Glycosylamines go through Amadori rearrangment in the second step of a Maillard reaction.
Amadori Rearrangment- An organic reaction where an acid or base catalyzes the conservation of glycosylamine into a ketose. This process is the second step of a Maillard reaction.
Ketosamine- An organic compound made of a ketose and amine that is created by Amadori Rearrangment. In the third step of a Maillard Reaction, it breaks down to accomplish browning.
Ketose- A monosaccharide from ketone functional group that partially makes up the ketosamine found in Maillard reactions.
Amine- A compound characterized by the presence of a nitrogen atom. Amine is contained in both glycosylamine and ketosamine components of Maillard reactions.
Art of Decorating Terms
Visible Spectrum- A segment of the electromagnetic spectrum that is visible to the human eye. The Visible Spectrum consists of wavelengths that are processed by organisms as color. On the spectrum, the human eye can process wavelengths from 380 (violet) to 700 (red) nanometers. When an atom goes from an excited state to a ground state, a photon is released, with the wavelength of the photon determining its color. In our presentation, we explained the visible spectrum to explain why organisms can see the colors present on our cake.
Color Theory- A scientific and artistic theory dictating how to use color for a desired effect. In color theory, colors are organized on the color wheel into primary, secondary, and tertiary colors. A color wheel can be seen below. Color schemes are another important aspect of color theory. Three common color schemes used in branding are complementary, where 2 colors together on opposite sides of the wheel are used; analogous, the use of 3 side-by-side colors; and triadic, the use of 3 colors spaced equally on the wheel.
Art of Tasting Terms
Sucrose- A common sugar that is a dissachride derived from the monosaccharides (single sugars) fructose and glucose. Sucrose is responsible for the sweet taste of our cake.
Taste Buds- A receptor found on the upper surface of the tongue that is responsible for detecting taste. The major tastes that the receptors detect are bitter, sour, umami, salty, and sweet. When our cake is consumed, sucrose molecules bind to taste buds and activate a series of chemical reactions.
Neurotransmitter- Chemicals that are responsible for carrying signals from neuron to neuron across a gap known as the synapse. When our cake is consumed, neurotransmitters send a signal to the brain of what the particular flavor is.
K+ Channel- A potassium channel that allows for the flow of potassium ions across a membrane to active chemical signals within an organism. While the chemical signals caused by our cake's consumption go through the body, the cAMP (cyclic adenosine monophosphate) concentration closes basolateral K+ channels.
Sucrose- A common sugar that is a dissachride derived from the monosaccharides (single sugars) fructose and glucose. Sucrose is responsible for the sweet taste of our cake.
Taste Buds- A receptor found on the upper surface of the tongue that is responsible for detecting taste. The major tastes that the receptors detect are bitter, sour, umami, salty, and sweet. When our cake is consumed, sucrose molecules bind to taste buds and activate a series of chemical reactions.
Neurotransmitter- Chemicals that are responsible for carrying signals from neuron to neuron across a gap known as the synapse. When our cake is consumed, neurotransmitters send a signal to the brain of what the particular flavor is.
K+ Channel- A potassium channel that allows for the flow of potassium ions across a membrane to active chemical signals within an organism. While the chemical signals caused by our cake's consumption go through the body, the cAMP (cyclic adenosine monophosphate) concentration closes basolateral K+ channels.
Reflection:
As a whole, this project was generally successful for my group. A facet that worked in our favor was the amount of fun we had with this project. We gained a lot of enjoyment through working together and baking the cake, and were pleased by the theme being a game that we had all grown up with. My group also relished making the presentation, adding a joke page dedicated to our friends who helped with the project and writing about the philosophical nature of the project. By doing this, we exemplified "Collaboration," one of the NUSD Six C's. Another prosperous aspect of our project was the distinct approach we took to the prompt of the project. Similar to my group from the last project, we decided to focus on the art of baking and making an edible product. We did this while also tying chemistry back into the whole process. This helped set our project apart from others and allowed us to use "Critical Thinking" in this unit.
While this project went well, there were some flaws in both my personal and the general group conduct. Firstly, I was absent for a considerable portion of the project work days in class. While this was due to illness and outside of my control, it was still harmful for my group's potential in the project. I still however, provided as much help as I could and attended all the cake baking sessions. This would fall under "Collaboration" and is something I will try to avoid in the future. A failing of the group as a whole was our productivity during in-class work days. This has been an issue that has plagued all of my projects this year, and continued into this one. There were times that we could have used to better our project that we wasted. This falls under "Conscientious Learner," and is something that I will continue to work on with future projects.
While this project went well, there were some flaws in both my personal and the general group conduct. Firstly, I was absent for a considerable portion of the project work days in class. While this was due to illness and outside of my control, it was still harmful for my group's potential in the project. I still however, provided as much help as I could and attended all the cake baking sessions. This would fall under "Collaboration" and is something I will try to avoid in the future. A failing of the group as a whole was our productivity during in-class work days. This has been an issue that has plagued all of my projects this year, and continued into this one. There were times that we could have used to better our project that we wasted. This falls under "Conscientious Learner," and is something that I will continue to work on with future projects.