A link I forgot to share on Friday was this one on corn starch:
It is actually an old video – I first saw it in 2003 when I had a visiting undergrad repeat the experiment as her research project. In Friday's class, I was trying to make the lab more interesting – they were measuring the viscosity of corn starch – so I showed them the video, as it is do with the shear thickening behavior of corn starch. They were very interested and wanted to try it. So I promised them, may be next semester in food chemistry. They then designed a hypothesis for their cornstarch solutions. We already had the experimental procedure. I know that is kind of backwards, but it was the first time they've thought about the why of a lab rather than using my objectives in the lab manual. Food chemistry, the way I teach it, has labs that are more independent with the students doing semester long team research projects. I see the three courses, food analysis, food chemistry and food capstone as a series. Food analysis teaches them techniques, data analysis, poster presentations and starting scientific writing; food chem is experimental design, literature review, group dynamics, extensive written and oral communication and capstone is all of those – they have to design a food product from raw materials to product launch. I have yet to have any student do all three courses since I've changed their emphasis.
New Scientist has some interesting articles on food. These should be freely accessible:
Even more problems with the banana gene bank (we've got to sort that one out, I love bananas)
One that requires subsciption:
I have a heavy week, it being the three days of the semester; I did to write my final exam and then start grading. My choir's concert with DSO is on Friday and Saturday, so we have rehearsals are every night except tomorrow. So I am going to be posting even less than normal. I don't know how the other bloggers do multiple posts per day.