MC Chem Wiki - User contributions [en]

HCl in water

2017-09-21T22:15:38Z

Awinters:

[[:File:HCl in Water.mov]]

Annie, Samer, and Ashley

File:HCl in Water.mov

2017-09-21T22:15:20Z

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HCl in water

2017-09-21T22:13:33Z

Awinters: Created page with "File:HCl in Water.mov Annie, Samer, and Ashley"

[[File:HCl in Water.mov]]

Annie, Samer, and Ashley

File:HCl in Water.mov

2017-09-21T22:13:04Z

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Making a Pizza Through the Lense of Thermal Images

2017-09-05T23:17:24Z

Awinters: Created page with "The following images depict the process of pizza making and packaging. 400px400px The dough came straight fro..."

The following images depict the process of pizza making and packaging.

[[File:Just slapped out pizza.jpg|400px]][[File:Sauced pizza.jpg|400px]]

The dough came straight from the walk-in cooler and slapped out into a medium pizza. The sauce was room temperature, so there was a contrast in temperature between the sauce and dough.

[[File:pizza being cheesed.jpg|400px]][[File:pizza being pepperonied.jpg|400px]]400px]]

Next the pizza was cheesed and pepperonied.

[[File:pizza set in oven.jpg|400px]][[File:pizza coming out of the oven.jpg|400px]]

The pizza went into the oven at about 50 degrees Fahrenheit and came out at '''500 degrees'''.

[[File:once pizza hits cut table.jpg|400px]][[File:pizza after it has been cut.jpg|400px]]

The pizza cools immediately after it leaves the oven and is placed on cut table.
The cheese is cooler than the pepperonis on the pizza while the crust remains the hottest part of the pizza.
The cooler slice marks are visable after the pizza is cut.

[[File:pizza after it has been put into the box.jpg|400px]][[File:pizza in box a little longer.jpg|400px]][[File:pizza in box longest.jpg|400px]]

Finally after the pizza was placed in the pizza box, the box proceeded to heat up quite fast. These images were take in the span of 10 seconds.

File:Pizza in box longest.jpg

2017-09-05T23:08:56Z

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File:Pizza in box a little longer.jpg

2017-09-05T23:08:36Z

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File:Pizza after it has been put into the box.jpg

2017-09-05T23:08:10Z

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File:Pizza after it has been cut.jpg

2017-09-05T23:03:49Z

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File:Once pizza hits cut table.jpg

2017-09-05T23:03:19Z

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File:Pizza coming out of the oven.jpg

2017-09-05T23:01:00Z

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File:Pizza set in oven.jpg

2017-09-05T23:00:44Z

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File:Pizza being pepperonied.jpg

2017-09-05T22:56:38Z

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File:Pizza being cheesed.jpg

2017-09-05T22:56:11Z

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File:Sauced pizza.jpg

2017-09-05T22:55:11Z

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File:Just slapped out pizza.jpg

2017-09-05T22:54:04Z

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Flash freezing

2017-08-24T21:49:52Z

Awinters:

One of the most fascinating topics discussed in ''NOVA: Absolute Zero'' was the history of quick freezing. It was invented by Clarence Birdseye in 1924 while he was ice fishing. The temperature was so cold that when he caught a fish, it immediately froze upon exiting the water. Afterwards, when he went to cook the fish, it still tasted as if it were fresh and had never been frozen. Before this discovery, if food had been frozen, it was frozen through a slow process which resulted in a not very appealing texture and flavor. The best food was fresh. Birdseye discovered that this was due to the crystals formed during the slow freezing process. The water crystals formed were large and ended up breaking the cell membranes within the food. In turn, when the food thawed, all of the water would leak out of the food and it would become mushy and lose its flavor. A quick freeze, on the other hand, kept the crystals that formed small, therefore, when the food thawed, the cell membranes were not ruptured and the texture and flavor were not compromised. He patent two ways of quick freezing food. The first involved taking packaged food and holding it between two metal plates and cooling it down between -40 and-45 degrees Fahrenheit using a calcium chloride solution. The second patent utilized pressure and ammonia to cool food. The packaged food was placed between two metal plates under pressure and cooled to -25 degrees Fahrenheit by evaporating ammonia. This second method was the more common way to cool things until the use liquid nitrogen. Liquid nitrogen is used to more efficiently and quickly and cool products. This cryogenic cooling of products has been termed flash freezing.

https://www.loc.gov/rr/scitech/mysteries/frozenfood.html

https://en.wikipedia.org/wiki/Frozen_food

Flash freezing

2017-08-24T21:47:07Z

Awinters:

One of the most fascinating topics discussed in ''NOVA: Absolute Zero'' was the history of quick freezing. It was invented by Clarence Birdseye in 1924 while he was ice fishing. The temperature was so cold that when he caught a fish, it immediately froze upon exiting the water. Afterwards, when he went to cook the fish, it still tasted as if it were fresh and had never been frozen. Before this discovery, if food had been frozen, it was frozen through a slow process which resulted in a not very appealing texture and flavor. The best food was fresh. Birdseye discovered that this was due to the crystals formed during the slow freezing process. The water crystals formed were large and ended up breaking the cell membranes within the food. In turn, when the food thawed, all of the water would leak out of the food and it would become mushy and lose its flavor. A quick freeze, on the other hand, kept the crystals that formed small, therefore, when the food thawed, the cell membranes were not ruptured and the texture and flavor were not compromised. He patent two ways of quick freezing food. The first involved taking packaged food and holding it between two metal plates and cooling it down between -40 and-45 degrees Fahrenheit using a calcium chloride solution. The second patent utilized pressure and ammonia to cool food. The packaged food was placed between two metal plates under pressure and cooled to -25 degrees Fahrenheit by evaporating ammonia. Quick freezing is still used in refrigeration units. However, some companies use liquid nitrogen to quickly and efficiently cool their products. This cryogenic cooling of products has been termed flash freezing.

https://www.loc.gov/rr/scitech/mysteries/frozenfood.html

https://en.wikipedia.org/wiki/Frozen_food

Flash freezing

2017-08-24T21:40:45Z

Awinters:

One of the most fascinating topics discussed in "NOVA: Absolute Zero" was the history of quick freezing. It was invented by Clarence Birdseye in 1924 while he was ice fishing. The temperature was so cold that when he caught a fish, it immediately froze upon exiting the water. Afterwards, when he went to cook the fish it still tasted as if it were fresh and had never been frozen. Before this discovery, if food had been frozen, it was frozen through a slow process which resulted in a not very appealing texture and flavor. The best food was fresh. Birdseye discovered that this was due to the crystals formed during the slow freezing process. The water crystals formed were large and ended up breaking the cell membranes within the food. In turn, when the food thawed, all of the water would leak out of the food and it would become mushy and loose its flavor. A quick freeze, on the other hand, kept the crystals that formed small, therefore, when the food thawed, the cell membranes were not ruptured and the texture and flavor were not compromised. He patent two ways of quick freezing food: the first involved taking packaged food and holding it between two metal plates and cooled to between -40 and-45 degrees Fahrenheit using a calcium chloride solution. The second patent utilized pressure and ammonia to cool food. The packaged food was placed between two metal plates under pressure and cooled to -25 degrees Fahrenheit by evaporating ammonia. Quick freezing is still used in refrigeration units. However, some companies use liquid nitrogen to quickly and efficiently cool their products. This cryogenic cooling of products has been termed flash freezing.

https://www.loc.gov/rr/scitech/mysteries/frozenfood.html

https://en.wikipedia.org/wiki/Frozen_food

Flash freezing

2017-08-24T21:15:13Z

Awinters: Created page with "One of the most fascinating topics discussed in "NOVA: Absolute Zero" was the concept of"

One of the most fascinating topics discussed in "NOVA: Absolute Zero" was the concept of