The Chemistry of Food and COOKING
SUgar to Bubbles- EXPERIMENTAL kOMBUCHA
B.) The cooking process in my experiment with brewing Kombucha wasn't so much cooking as it was just waiting. The macroscopic changes that take place during the brewing process of Kombucha happen through fermentation, when the "scoby" (symbiotic culture of bacteria and yeast) aids the process. Fermentation is a chemical process in which carbohydrates like sugar and starches become alcohol and acids. The scoby is the aid of the process because the bacteria and yeast in the scoby actually break down the sugars in the starter tea and react to change them into alcohol, acids, and carbon dioxide. Otherwise the fermentation increases the concentration of probiotics, which are essentially bacterias that are beneficial to our physical health.
Without the fermentation process kombucha for one wouldn't be a thing and for two would not have it's many health benefits. If the tea was still just tea and remained unfermented, there would be no carbonation and the final product would be much different. Kombucha gains most of it's flavor though fermentation rather than the starter tea as well, so the majority of characteristics of kombucha would not exist without this process. If there was a fermentation process held with no scoby, the fermentation process wouldn't actually work in the way you want it to because the scoby is needed for molecular changes like the sugars and starched becoming acids, alcohol, and carbon dioxide. Therefore, without the so called "cooking" process of kombucha, kombucha would not exist.
D.) Cooking and science are similar and different in terms of not only characteristics, but means of doing. Cooking a meal and completing an experiment takes both focused preparation and specific tasks that must be done in certain ways with approximate dimensions of things. For instance, when you bake a cake, if you put too much of something or cook it for the wrong amount of time, it won't turn out tasting or looking how you wanted it to, while performing an experiment undergoing a chemical reaction, you won't get the right result if you are not exact with your measurements or dimensions and other variables that may play in like temperature and time. Other than that, cooking in simplicity is a bunch of chemical reactions. If you bake something that rises, it is undergoing a heat transfer, and if you experiment with something that needs thermal energy to react, it is also undergoing a heat transfer.
Cooking and science are different in their limitations, and the seriousness of underlying factors. This means that cooking has more limitation because there is less room to perform more diverse chemical reactions, whereas scientific experiments could be tinkered in a plethora of ways creating many new variating reactions; the seriousness of underlying factors is different because people who are cooking are accounting for less background information. For instance when you cook things you typically are performing combustion reactions or the general underlying reactions that come along with mixing things, and when performing a scientific experiment you are messing with so many per say exotic materials and substances and can create many more diverse reactions. Underlying background information is usually crucial to an experiment because there are so many factors and variables that can be changed by very subtle things, in comparison to cooking, anyone could bake a cake or cook some pasta without understanding what is actually happening and what they can do to control it.
Without the fermentation process kombucha for one wouldn't be a thing and for two would not have it's many health benefits. If the tea was still just tea and remained unfermented, there would be no carbonation and the final product would be much different. Kombucha gains most of it's flavor though fermentation rather than the starter tea as well, so the majority of characteristics of kombucha would not exist without this process. If there was a fermentation process held with no scoby, the fermentation process wouldn't actually work in the way you want it to because the scoby is needed for molecular changes like the sugars and starched becoming acids, alcohol, and carbon dioxide. Therefore, without the so called "cooking" process of kombucha, kombucha would not exist.
D.) Cooking and science are similar and different in terms of not only characteristics, but means of doing. Cooking a meal and completing an experiment takes both focused preparation and specific tasks that must be done in certain ways with approximate dimensions of things. For instance, when you bake a cake, if you put too much of something or cook it for the wrong amount of time, it won't turn out tasting or looking how you wanted it to, while performing an experiment undergoing a chemical reaction, you won't get the right result if you are not exact with your measurements or dimensions and other variables that may play in like temperature and time. Other than that, cooking in simplicity is a bunch of chemical reactions. If you bake something that rises, it is undergoing a heat transfer, and if you experiment with something that needs thermal energy to react, it is also undergoing a heat transfer.
Cooking and science are different in their limitations, and the seriousness of underlying factors. This means that cooking has more limitation because there is less room to perform more diverse chemical reactions, whereas scientific experiments could be tinkered in a plethora of ways creating many new variating reactions; the seriousness of underlying factors is different because people who are cooking are accounting for less background information. For instance when you cook things you typically are performing combustion reactions or the general underlying reactions that come along with mixing things, and when performing a scientific experiment you are messing with so many per say exotic materials and substances and can create many more diverse reactions. Underlying background information is usually crucial to an experiment because there are so many factors and variables that can be changed by very subtle things, in comparison to cooking, anyone could bake a cake or cook some pasta without understanding what is actually happening and what they can do to control it.