Chemistry for Food and Energy

The Nobel Prize in Chemistry 2012 Nobelprize.org, The Official Web Site of the Nobel Prize

Red cabbage juice contains a natural pH indicator that changes color from purple to green under basic (alkaline) conditions. You can use this reaction to make a fried green egg.
Green Egg Materials
• egg
• red (purple) cabbage
Prepare the Red Cabbage Juice (pH Indicator) and filter it.


Fry a Green Egg:

1. Spray a pan with cooking spray. Heat the pan over medium-high heat.
2. Crack an egg and separate the egg white from the yolk. Set the yolk aside.
3. In a small bowl, mix the egg white with a small amount of red cabbage juice. Did you see the color change? If you mix the egg white and red cabbage juice thoroughly then the 'white' of the fried egg will be uniformly green. If you only lightly mix the ingredients you will end up with a green egg that has white splotches. Yummy!
4. Add the egg white mixture to the hot pan. Set the egg yolk in the middle of the egg. Fry it and eat it like you would any other egg.


How It Works:

The pigments in red cabbage are called anthocyanins. Anthocyanins change color in response to changes in acidity or pH. Red cabbage juice is purplish-red under acidic conditions, but changes to a blue-green color under alkaline conditions. Egg whites are alkaline (pH ~9) so when you mix the red cabbage juice into the egg white the pigment changes color. The pH does not change as the egg is cooked so the color is stable. It's also edible, so you can eat the fried green egg!

You can make baking powder yourself using other common kitchen ingredients.

• 2 teaspoons cream of tartar (potassium bitartrate)
• 1 teaspon baking soda (sodium bicarbonate)

Using Baking Powder
Baking powder produces bubbles that cause baked goods to rise by making carbon dioxide gas as soon as the dry and wet ingredients are mixed. Ensure success by preheating your oven. Don't overmix your ingredients or wait to bake your recipe or the bubbles may have a chance to dissipate, causing your recipe to fall flat.

Storing Homemade Baking Powder
Homemade baking powder will clump together if it isn't used right away, but you can prevent this by adding 1 teaspoon of corn starch to the baking powder mixture. Store the baking powder in an airtight container. Commercial baking powder preparations often contain undesirable ingredients (such as aluminum compounds). By making your own baking powder, you'll have complete control over your ingredients. You can test the baking powder before using it to make sure it is still fresh.

Lycopene is a carotenoid in the same family as beta-carotene, is what gives tomatoes, pink grapefruit, apricots, red oranges, watermelon, rosehips, and guava their red color. Lycopene is not merely a pigment. It is a powerful antioxidant that has been shown to neutralize free radicals, especially those derived from oxygen, thereby conferring protection against prostate cancer, breast cancer, atherosclerosis, and associated coronary artery disease. It reduces LDL (low-density lipoprotein) oxidation and helps reduce cholesterol levels in the blood. In addition, preliminary research suggests lycopene may reduce the risk of macular degenerative disease, serum lipid oxidation, and cancers of the lung, bladder, cervix, and skin. The chemical properties of lycopene responsible for these protective actions are well-documented.

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http://www.sciencedaily.com/releases/2011/10/111027132504.htm

Printed protection: Low-cost paper-based wireless sensor could help detect explosive devices Researchers have developed a prototype wireless sensor capable of detecting trace amounts of a key ingredient found in many explosives. The device, which employs carbon nanotubes, is printed on paper or paper-like material.

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