Professional Documents
Culture Documents
MY CHEMISTRY KITCHEN
!1
Table of Contents
Introduction
Scientific Bacon & Cheese Omelet
Fluffy Pancakes
4
5
6
7
Lunch
9
10
Breakfast
Bacon & Cheese Omelet
Ramen Noodle Salad
Dinner
Hobo Stew
Spaghetti
Scientific Spaghetti
Shepherd's Pie
Desserts
Peach Cobbler
11
12
14
15
16
18
20
21
22
23
Chemical, Physical, Extensive, Intensive Changes & Density and Precent Error
Separation Techniques
MY CHEMISTRY KITCHEN
24
31
32
!2
Introduction
Inside this recipe book, youll find recipes in both scientific and plain
language. Some of the different recipes you can find in this book are: Shepherds
Pie, Hobo Stew, Peach Cobbler, Spaghetti, and more.
These recipes were either gathered or created for our project, Chopped
Chemistry. The goal of this project was to find or create healthy, tasty and cost
effective recipes for people relying on Love INC to use. This project lasted for
several weeks and took a lot of hard work from our team to complete.
Some of the recipes also had to comply with certain diabetic stipulations,
which are indicated in the book with a gold star by their name. Several of these
recipes can also be made for under $20. These recipes are indicated in the book
with a silver star.
In the end though, we all hope that our hard work payed off and that youll
be able to dish out and enjoy our recipes with ease.
Bon apptit!
MY CHEMISTRY KITCHEN
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Breakfast
Bacon & Cheese Omelet
1 serving
Ingredients:
Imperial (USA):
1 slice of bacon
1 slice of bacon
2 eggs
2 eggs
42 g cheese
Directions:
1. Begin heating stovetop.
2. Crack both eggs into a container and whisk until fully mixed.
3. Cut bacon into pieces (size doesnt matter, although smaller pieces are better).
4. Add the bacon and any other preferred toppings into the whisked eggs.
5. Add salt and/or pepper (optional).
6. Pour the mixture into a small to medium sized pan and begin cooking.
7. Cook at preferred temperature until the omelet has solidified, at which point add your
preferred cheese, and the bacon is cooked to your preference and the cheese has melted.
8. Remove from the pan and allow it to cool.
9. Top with preferred toppings (chopped red bell peppers, mushrooms, etc.)
Alternatively, the bacon can be cooked in an oven or a microwave to your preference and added
to the omelet along with the cheese.
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Equipment:
Convection Oven
250 mL receptacle
Reagents:
Sodium Chloride
Ground Piper nigrum
Procedure:
1. Heat convection oven stovetop
2. Break the Gallus gallus domesticus eggs, releasing the white and yolks into a container, and
whisk until fully mixed
3. Slice the Sus scrofa domesticus back meat into small pieces
4. Add the meat into the mixture of Gallus gallus domesticus egg
5. Add sodium chloride and the ground Piper nigrum as needed
6. Transfer the finished mixture to a container suitable for cooking and heat until the mixture has
solidified
7. Add the cheese onto the now solidified mixture and continue to heat until the cheese has
melted
8. Remove from cooking container and allow to cool before consuming
MY CHEMISTRY KITCHEN
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Fluffy Pancakes
6 servings
Ingredients:
Imperial (USA):
1 tbsp. sugar
15 mL sugar
10 mL baking powder
1 cup milk
237 mL milk
118 mL water
1 tbsp. butter
15 mL butter
Directions:
1. Mix together sugar, flour, and the baking powder with wooden spoon.
2. Add milk and water, mix well.
3. If batter is too thin, add a tablespoon of flour at a time until it is thicker. If batter is too thick,
add a tablespoon of water until it is thinner.
4. Melt butter in skillet over medium heat.
5. Once the butter is melted and starts to bubble, add 1/4 cup batter to pan in 1-3 different
spots, depending on the size of the pan.
6. Cook on one side until you see bubbles form in the middle of the pancake.
7. Flip and let sit for 30 seconds to a minute. The second side will cook much faster.
8. Flip to the front once more and then quickly flip to the back again.
9. Remove pancakes from heat and repeat until all the batter is made into pancakes.
10. Top with desired topping.
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Equipment:
Sucrose
1 - 400 mL Receptacle
1 - 4 L Receptacle
Baking Powder
1 - 50 g Receptacle
1 - 200 g Receptacle
1 - 250 mL Receptacle
Electronic Balance
Procedure:
1. In a clean 50 g receptacle, weigh out 15 g of sucrose.
2. Transfer into a clean, 4 L receptacle.
3. In a clean 200 g receptacle, weigh out 188 g of flour of triticum spp.
4. Add the flour into the 4 L receptacle.
5. In 50 g receptacle, weigh out 10 g of baking powder.
6. Add the baking powder into the 4 L receptacle.
7. Stir ingredients together with a clean, wooden stirring spoon until mixed thoroughly.
8. In a clean 250 mL receptacle, weight out 237 mL of milk of a bos taurus.
9. Add the milk into the 4 L receptacle. Stir well until mixed throughly.
10. In the 250 mL receptacle, weigh out 118 mL of freshly distilled H2O.
11. Add freshly distilled H2O into the 4 L receptacle. Stir well until mixed throughly.
12. If mixture is too thin, add in 50 g of flour until mixture is thicker. If mixture is too thick, add
in 25 mL of H2O until mixture is thinner. Skip step if mixture is of a normal consistency
(not too thick or too thin).
13. Stir vigorously until any large clumps in mixture disappear.
14. In the 50 g receptacle, weigh out 15 g of mixed esters (solidified).
15. In a clean 400 mL receptacle, melt the mixed esters over medium heat until it starts to
bubble.
16. In the 250 mL receptacle, weight out 60 mL of mixture.
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MY CHEMISTRY KITCHEN
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Lunch
Ramen Noodle Salad
4 servings
Ingredients:
Imperial (USA):
3 tbsp. mayonnaise
44 mL mayonnaise
2 mL Tabasco sauce
5 mL lemon juice
A pinch of salt
A pinch of salt
A pinch of sugar
A pinch of sugar
Directions:
1. Bring water to boil and prepare the ramen noodles, discard the seasoning packet.
2. Boil for about 2 minutes or until its cooked.
3. Drain the water, set aside and let cool.
4. Transfer the ramen noodle to a bowl and add shredded cabbage, mayonnaise, and seasonings
to your salad.
5. Garnish with toasted sesame seeds, if you wish.
6. Serve warm or cold.
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Equipment:
1 - 1 L receptacle
Colander
44 mL mayonnaise
Regeants:
1 - 500 mL receptacle
2 mL Tabasco sauce
5 mL citrus x limon
Bowl
Stirring spoon
A pinch of sucrose
1 mL toasted b&w sesame seeds (optional)
437 mL H2O
Procedure:
1. In a clean 500 mL receptacle, weigh out 437 mL of H2O.
2. Transfer the H2O into a clean 1 L receptacle.
3. Bring H2O to boil and prepare the package of ramen noodles, discard the seasoning packet.
4. Boil for about 2 minutes or until its cooked.
5. Drain the H2O from the noodles in a colander, set aside and let cool.
6. Transfer the ramen noodle to a bowl and add 236 mL of shredded brassica oleracea var.
capitata.
7. Add 44 mL of mayonnaise to the ramen noodles. Stir until mixed throughly.
8. Add 2 mL of Tabasco sauce to the compound. Stir until mixed throughly.
9. Add 5 mL of citrus x limon to the compound of ramen noodles. Stir until mixed throughly.
10. Add a pinch of sodium chloride on the dish. Stir until mixed throughly.
11. Add a pinch of sucrose to the ramen noodles. Stir until mixed throughly.
12. Garnish with toasted sesame seeds, if you wish.
13. Serve warm or cold.
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Dinner
Hobo Stew
4 servings
Imperial (USA):
113 mL beans
60 mL Worcestershire Sauce
20 mL water (optional)
Directions:
1. Slice and chop carrots and celery into small, varying sizes, and cut potatoes into small cubes.
2. If meat is available: cut meat into 1-inch cubes. Marinate meat in Worcestershire sauce.
3. If meat is not available: marinate beans in Worcestershire sauce.
4. Divide the aluminum foil into four foot-long strips and spray with cooking spray if desired.
Each person can pack on whatever amount of veggies and meat they'd like, but each layer
should be salted lightly.
5. Top each pile of raw food with a pat of butter, a little pepper, and a little water if desired (or
if you don't have butter).
6. Bring the longer edges of the foil together in the middle to form a tent over the food and fold
them together three or four times, creasing it well each time (like you're closing up a chip
bag). Scrunch the ends in well to ensure there's no leakage.
7. Place the packet over heat (inside a preheated 350 F (176 C) oven, on the campfire grate, or
on the grill). Cook for roughly 15 minutes if using beans, and 15 minutes to a half an hour
until the meat is cooked through and the veggies are tender. Cooking times will vary with the
method you use and the size of your food chunks.
8. Serve right in the foil pack (when cooled) or transfer to a plate or bowl to eat.
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Equipment:
Aluminium foil
Fabaceaes
2 Scalpels
1 - 250mL receptacle
Solanum tuberosum
1 - 60mL receptacle
Worcestershire sauce
1 - 500 g receptacle
Mixed esters
1 - 150 g receptacle
Sodium chloride
Cutting surface/board
Capsicum
Regeants:
H2O
Procedure:
1. In a clean 150 g receptacle, weigh out 55 g of daucus carota subsp. sativus.
2. With a clean scalpel, slice the daucus carota subsp. sativus into varying sizes.
3. In the 150 g receptacle, weigh out 55 g of apium graveolens var. dulce.
4. With the scalpel, roughly chop the apium graveolens var. dulce into small pieces.
5. Measure out 1/2 a bag of solanum tuberosum.
6. With the scalpel, cut the solanum tuberosum into small cubes.
7. If meat is available: with a clean 500 g receptacle, weigh out 453 g of the meat of a bos
taurus.
8. If meat is available: with a clean scalpel, cut the meat of bos taurus into 1-inch cubes.
Marinate the meat in 60mL of Worcestershire sauce.
9. If meat is not available: in the 150 g receptacle, weigh out 113 g of fabaceaes.
10. If meat is not available: marinate the fabaceaes in 60mL of Worcestershire sauce.
11. Divide the aluminium foil into four 0.304 meter-long strips and spray with cooking spray.
12. Each eating member can add on any desired amount of vegetables and meat if wished,
however, each layer should be lightly topped with sodium chloride.
13. Top each layer of raw food with a pat of mixed esters, capsicum, and H2O.
MY CHEMISTRY KITCHEN
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14. Bring the longer edges of the foil together in the middle to form a tent over the compound
and fold them together three or four times, creasing it well each time. Scrunch the ends in
well to ensure there's no leakage.
15. Place the packet over heat (inside a preheated 176 C oven, on the campfire grate, or on the
grill). Cook for roughly 15 minutes if using fabaceaes, and 15 minutes to a half an hour until
the meat is cooked through and the vegetables are tender.
16. Serve right in the foil pack (when cooled) or transfer to a different receptacle to eat.
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Spaghetti
4 servings
Ingredients:
Imperial (USA):
1 tsp. mustard
5 mL mustard
5 slices of cheese
5 slices of cheese
78 mL ketchup
29 mL barbecue sauce
2 mL Worcestershire sauce
Parmesan cheese
Parmesan cheese
1 lb hamburger
453 g hamburger
Spaghetti noodles
Spaghetti noodles
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Equipment:
Prepared mustard
Skillet pan
Slices of cheese
Colander
Ketchup
Large pot
Barbecue sauce
Worcestershire sauce
Convection oven
Parmesan cheese
Reagents:
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Shepherd's Pie
5 servings
Ingredients:
Imperial (USA):
6 potatoes
6 potatoes
3 carrots
3 carrots
1 clove of garlic
1 clove of garlic
1 cup corn
236 mL corn
1 cup peas
236 mL peas
6 tbsp. butter
88 mL butter
1 tbsp. salt
14 mL salt
Directions:
1. Begin boiling a pot of water, and the stovetop.
2. Peel and cut the potatoes, and add them to the pot of boiling water. Boil until tender
(approximately 20 minutes).
3. Cut up the garlic and the carrots.
4. To a medium sized pan, add the ground beef (or other meat) along with salt and pepper as
needed and cook until the meat has browned.
5. Drain off most or all of the fat from the meat and add the meat to a casserole dish.
6. Add the garlic, carrots, peas, green beans, corn and any other preferred vegetables back into
the same pan the meat was cooked in, and cook for approximately 8 minutes or until done.
7. While the vegetables and meat cool, strain and mash the potatoes, and add salt and pepper
as/if needed.
8. Prepare the gravy mix, following its instructions.
9. Add the gravy to the meat and vegetables, and stir until evenly mixed.
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10. Cover the mashed potatoes and cook them at 350 F (176 C) for approximately 30 minutes
or until done.
11. Cover the vegetables and meat with the potatoes, and add cheese to the top of the potatoes.
12. Cook at 350 F (176 C) for approximately 10 minutes or until done.
13. Remove from oven and allow the food to cool.
MY CHEMISTRY KITCHEN
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Equipment:
Convection oven
Solanum tuberosums
Casserole dish
Daucus carotas
Reagents:
Zea amys
Phaseolus vulgaris
Pisum sativum
Mixed esters
Sodium chloride
Shredded cheddar cheese
Bos taurus gravy, prepared to its instructions
Procedure:
1. Fill pot with water and heat convection oven stovetop until the water begins to boil.
2. Remove the skin from the 6 Solanum tubersums, cut into pieces, and put into the boiling
water.
3. Cut the 3 Dacus carotas and Allium sativum clove into pieces.
4. Heat convection oven stovetop and place the 680 grams of ground bos Taurus meat into the
cooking container before setting it onto the stovetop.
5. Cook the meat until it has browned, add sodium chloride and ground Pisum sativum as
needed.
6. Drain all to most of the lipids from the meat from the cooking container and add in the
vegetables and cook for approximately 8 minutes, adding them to the ground meat
afterwards.
7. Remove the softened Solanum tuberosums from the boiling water and mash them, add
sodium chloride and ground Pisum sativum as needed.
8. Prepare the Bos taurus gravy according to its instructions.
9. Add the gravy to the ground meat and vegetables, 236 mL of Zea amys, 236 mL of
Phaseolus vulgaris, and stir the mixture until evenly mixed.
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10. Place the mashed potatoes into a suitable dish and cover them before cooking them at 176 C
for approximatly 30 minutes.
11. Remove the potatoes and place them over the mixture of ground beef, vegetables and gravy.
12. Place the dish back into the oven and cook the mixture at 176 C for approximately another
10 minutes.
13. Remove the mixture from the convection oven and allow to cool before consuming.
MY CHEMISTRY KITCHEN
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Desserts
Peach Cobbler
20 servings
Ingredients:
Imperial (USA):
cup butter
118 mL butter
14 mL baking powder
Pinch of salt
Pinch of salt
1 cup milk
236 mL milk
14 mL lemon juice
4 mL ground cinnamon
3. In a large mixing bowl, combine flour, 1 cup of sugar, baking powder, salt, and milk, and stir
until the dry ingredients are moistened.
4. Pour the mixture prepared mixture onto the top of the melted butter in the pan. (Do not stir.)
5. Put the remaining 1 cup of sugar, peaches, and lemon juice on high heat until the sugar melts
completely (no grinding sound in the pan when you are stirring it).
6. After the sugar has melted, pour into the pan with the butter.
7. Sprinkle ground cinnamon onto the cobbler if desired.
8. Put the pan into the oven for 45 minutes, or until cooked as you like.
9. Serve the peach cobbler warm or cold, and with/without vanilla ice cream or whipped cream.
MY CHEMISTRY KITCHEN
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Equipment:
Mixed esters
Convection oven
Triticum Aestivum
1 - 3.5 L receptacle
Sucrose (divided)
1 - 1 L receptacle
Baking powder
1 - 400 mL receptacle
Stirring spoon
Regeants:
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78 mL granulated sugar
1 egg
1 egg
10 mL vanilla extract
2 tsp. cornstarch
10 mL cornstarch
5 mL baking soda
1 mL salt
2. In the bowl of a mixer (use the paddle attachment), hand mixer, or stirring spoon, mix
together the butter, sugars, egg, and vanilla extract on medium-high speed for about 3
minutes until they are light and fluffy.
3. Add flour, cornstarch, baking soda, and salt on medium-low speed until combined.
4. Mix in the chocolate chips by hand using a stirring spoon.
5. Shape the cookie dough into balls and place them on an aluminum foil covered baking sheet.
Let them cool in the fridge for at least 10-20 minutes before baking.
6. Bake for 10-12 minutes until the edges of the cookies are just set. Cool the cookies on the
sheet for about 5 minutes, then transfer them to a wire rack to finish cooling.
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Equipment:
Sucrose
Oven
Aluminium foil
4-hydroxy-3 methoxybenzaldehyde
Baking sheet
Refrigerator
NaHCO3
Wire rack
NaCl
Semisweet chocolate morsels
Triticum Aestivum
Product of Gallus gallus domesticus
Note: All equipment coming in contact with reagents must be washed with soap and warm
water. They need to be completely clean for the next time they are used.
Directions:
1. Into a clean mixer put 118 mL of the solidified mixed esters, 118 mL of sucrose with the
presence of molasses, packed, 78 mL of sucrose, 1 product of Gallus gallus domesticus, and
10 mL of 4-hydroxy-3 methoxybenzaldehyde.
2. With the mixer on medium-high speed use your paddle attachment to combine the reagents
until the mixture is light and fluffy.
3. Add 118 mL of Triticum Aestivum, 10 mL of 3 molar glucose solution, 5 mL of NaHCO3,
1 mL of NaCl to the light and fluffy mixture.
4. Mix all reagents on medium-low speed until completely combined.
5. With your hands mix in the 236 mL of semisweet chocolate morsels.
6. Shape the mixture into spheres and place them on the aluminum foil covered baking sheet.
7. Let the spherical pieces of mixture chill in a fridge for 10-20 minutes.
8. Bake the spherical pieces of mixture in an oven at 176 C for 10-12 minutes.
9. Let the baked mixture cool on the baking sheet for 5 minutes.
10. Remove the baked mixture from the baking sheet and onto a wire rack to cool.
MY CHEMISTRY KITCHEN
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Imperial
Process
1.5 ounces
Metric
42.52 grams
Fluffy Pancakes
Ingredient
Wheat Flour
Imperial
11/2 cups
Process
Metric
354.88mL
Sugar
1 tablespoon
1 tablespoon x 14.7867648
mL/1 tablespoon
14.79mL
Baking Powder
2 teaspoons
2 teaspoons x
4.92892159mL/1
teaspoon
9.86mL
Milk
1 cup
Water
1/2 cup
Butter
1 tablespoon
MY CHEMISTRY KITCHEN
236.59mL
118.29mL
1 tablespoon x 14.7867648
mL/1 tablespoon
14.79mL
!24
Imperial
Process
Metric
1 cup
236.59mL
Mayonnaise
3 tablespoons
3 tablespoon x 14.7867648
mL/1 tablespoon
44.36mL
Tabasco Sauce
1/2 teaspoon
1/2 teaspoon x
4.92892159 mL/1
teaspoon
2.46mL
1 teaspoon x 4.92892159
mL/1 teaspoon
4.93mL
Shredded Cabbage
Lemon Juice
1 teaspoon
Salt
1/8 teaspoon
1/8 teaspoon x
4.92892159 mL/1
teaspoon
.62mL
Sugar
1/8 teaspoon
1/8 teaspoon x
4.92892159 mL/1
teaspoon
.62mL
1/4 teaspoon
1/4 teaspoon x
4.92892159 mL/1
teaspoon
1.23mL
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Hobo Stew
Ingredient
Stew Meat
Beans
Imperial
1 pound
1/4 pound
Process
Metric
1 pound x 453.59237
grams/1 pound
453.59 grams
113.40 grams
Carrots
2 cups
437.18mL
Celery
2 cups
437.18mL
Worcestershire Sauce
4 tablespoons
4 tablespoons x
14.7867648 mL/1
tablespoon
.62mL
Butter
4 pats
(1/2 tablespoon each)
2 tablespoons x
14.7867648 mL/1
tablespoon
29.57mL
Water
4 teaspoons
4 teaspoon x 4.92892159
mL/1 teaspoon
19.72mL
350 F x 1 F/1.98113208 C
176.67 C
Temperature
MY CHEMISTRY KITCHEN
350
!26
Spaghetti
Ingredient
Imperial
Mustard
1 teaspoon
Ketchup
1/3 cup
Process
Metric
1 teaspoon x 4.92892159
mL/1 teaspoon
4.93mL
78.86mL
Barbecue Sauce
2 tablespoons
2 tablespoon x 14.7867648
mL/1 tablespoon
29.57mL
Worcestershire Sauce
1/2 teaspoon
1/2 teaspoon x
4.92892159 mL/1
teaspoon
2.46mL
Hamburger
Spaghetti Sauce
1 pound
24 ounces
1 pound x 453.59237
grams/1 pound
1 ounce x 28.413075 mL/
1 ounce
453.59 grams
681.91mL
Salt
1/8 teaspoon
1/8 teaspoon x
4.92892159 mL/1
teaspoon
.62mL
Pepper
1/8 teaspoon
1/8 teaspoon x
4.92892159 mL/1
teaspoon
.62mL
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Shepherds Pie
Ingredient
Imperial
Process
Metric
Meat
1 1/2 pounds
680.39 grams
Corn
1 cup
236.59mL
Green Beans
1 cup
236.59mL
Peas
1 cup
236.59mL
Butter
6 tablespoons
6 tablespoons x
14.7867648 mL/1
tablespoon
88.72mL
Salt
1 tablespoon
1 tablespoon x 14.7867648
mL/1 tablespoon
14.79mL
Shredded Cheese
1 cup
236.59mL
Temperature
350
350 F x 1 F/1.98113208 C
176.67 C
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Peach Cobbler
Ingredient
Imperial
Butter
1/2 cup
Flour
Granulated Sugar
Baking Powder
Milk
Fresh Peaches
Lemon Juice
Ground Cinnamon
Temperature
MY CHEMISTRY KITCHEN
Process
Metric
118.29mL
1 cup
236.59mL
2 cups
437.18mL
1 tablespoon
1 tablespoon x 14.7867648
mL/1 tablespoon
14.79mL
1 cup
236.59mL
946.34mL
1182.94mL
1 tablespoon x 14.7867648
mL/1 tablespoon
14.79mL
1 teaspoon x 4.92892159
mL/1 teaspoon
4.93mL
4-5 cups
1 tablespoon
1 teaspoon
375 F
375 F x 1 F/1.98113208 C
189.29 C
!29
Imperial
Process
Metric
Butter
1/2 cup
118.29mL
Brown Sugar
1/2 cup
118.29mL
Granulated Sugar
1/3 cup
78.86mL
Vanilla Extract
2 teaspoons
2 teaspoons x 4.92892159
mL/1 teaspoon
9.86mL
Flour
11/2 cups
354.88mL
Cornstarch
2 teaspoons
2 teaspoons x 4.92892159
mL/1 teaspoon
9.86mL
Baking Soda
1 teaspoon
1 teaspoon x 4.92892159
mL/1 teaspoon
4.93mL
1/4 teaspoon x
4.92892159 mL/1
teaspoon
1.23mL
Salt
1/4 teaspoon
Semisweet Chocolate
Chips
1 cup
236.59mL
Temperature
350 F
350 F x 1 F/1.98113208 C
176.67 C
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Chemical
Physical
Extensive
Intensive
Yes
Yes
Yes
No
Fluffy Pancakes
Yes
No
Yes
No
Ramen Noodle
Salad
No
Yes
No
Yes
Hobo Stew
No
Yes
No
Yes
Spaghetti
No
Yes
No
Yes
Shepherd's Pie
Yes
Yes
Yes
No
Peach Cobbler
Yes
Yes
Yes
No
Chocolate Chip
Cookies
Yes
Yes
Yes
No
Estimated Density
Accepted Value
Precent Error
1.2 g/mL
2.17 g/mL
44.7%
Sugar
0.862 g/mL
0.85 g/mL
1.18%
Baking Soda
0.904 g/mL
2.2 g/mL
58.91%
Water
1.00 g/mL
1.00 g/mL
0%
Corn Syrup
1.29 g/mL
1.37 g/mL
4.44%
Epsom Salt
1.06 g/mL
2.66 g/mL
60.15%
Hydrogen Peroxide
0.79 g/mL
1.45 g/mL
90.52%
Pepper
0.05 g/mL
0.36 g/mL
86.11%
Vanilla
0.94 g/mL
0.88 g/mL
5.68%
0.72 g/mL
0.91 g/mL
20.55%
Salt
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Separation Techniques
Recipe
Separation Technique
Fluffy Pancakes
N/A
Hobo Stew
Spaghetti
Shepherd's Pie
Peach Cobbler
N/A
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