IB students were tasked with creating an experiment or set of experiments that analyzed international foods from different scientific perspectives (usually biology and chemistry). Students used a variety of experimental methods utilizing creativity in their methods. Pop Rocks (Spain) were dissolved in a hydroxide solution and then titrated to measure the amount of carbon dioxide present (Figure 14). Another group tested the various components of Bakkalava to determine which had the biggest impact on the boiling point of the mixture (Figure 1). One group tested how to make the perfect macaron (Figure 4, Figure 5). They detailed the mechanism by which potassium bitartrate influences the protein structures and how this affects the texture and height. Students used tea to investigate caffeine and tannin amounts, then connected these experiments with biology by examining heart rate after consumption (Figure 6).
Students testing dough and yeast (Figure 7) found great data showing how yeast affected the rise of the dough (Figure 8). Students gathered some brave volunteers to test which foods (Figure 13) reduced the affects of capsacain in spicy foods (peanut butter was typically the best). Students made Fraisier (French strawberry cake) with varying amounts of baking soda (Figure 9). Students tested textures of various foods after a variety of experiments to simulate cooking (Figure 2, Figure 3, Figure 10). And even though students researched ice cream and gelato (Figure 11, Figure 12) we still spent the next day making candy canes (Figures 15-17). During our candy making one group even added in citric acid and ended up with sour gummy candy that was delicious.
Figure 1: Chemistry and Biology of Bakkalava
Figure 2: Chemistry and Biology of kibbeh
Figure 3: Chemistry and Biology of noodles
Figure 4: Chemistry and Biology of macarons
Figure 5: Protein denaturing, air bubbles and cream of tartar for the perfect macaron
Figure 6: Chemistry and Biology of Tea
Figure 7: Chemistry and Biology of yeast and dough
Figure 8: Great correlation between dough rising and increasing quantities of yeast
Figure 9: Chemistry and Biology of Fraisier
Figure 10: Chemistry and Biology of seviche
Figure 11: Chemistry and Biology of Ice Cream
Figure 12: Anthocyanins, skatole, alginate stabilizers and other relevants structures for ice cream
Figure 13: Chemistry and Biology of spicy
Figure 14: Chemistry and Biology of Pop Rocks
Figure 15: A batch of candy cane mix now ready to shape and color
Figure 16: Shaping the mixture into candy canes
Figure 17: More candy canes being made
