Dry Ice as an Alternative Leavening Agent for Pancakes to Demonstrate Phase Transitions or Chemical Transformations

• Ruvan de Graaf ^[1] ; Kiernan Crough ^[1] ; Isaac Steiner ^[1] ; Reuben Hudson ^[1]
  1. [1] College of the Atlantic

     College of the Atlantic

     Town of Bar Harbor, Estados Unidos

     
• Localización: Journal of chemical education, ISSN 0021-9584, Vol. 99, Nº 3, 2022, págs. 1523-1526
• Idioma: inglés
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• Resumen

  • A culinary exploration of the role of CO2 in leavening is described. This demonstration substitutes dry ice for chemical leaveners in order to achieve the same pancake fluffiness. Under the universal framework of food and cooking, we developed this activity to bring aspects of phase transitions and chemical transformations to a broad audience.