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Course description

This second course in the Edible Knowledge Online series goes deep into exploring water.  This course includes presentations on properties, solutions and dispersions, water activity, boiling and steam, and ice.  The 18 included experiments are not just fun and engaging but are also designed to promote deep thinking and develop problem-solving skills.  It is our hope at Beakers & Bricks that you will thoroughly enjoy learning about food science... 

Knowledge that is truly Edible! 

Note: You will have access for one year after purchase.

Course curriculum

    1. A message from the instructor

    2. How to use this course

    3. Items Needed & Proposed Schedule

    1. Basic Structure

    2. Surface Tension

    3. Solvent Functions

    4. Water Phases

    5. Water Density and Mass

    6. The Role Water Plays in Food

    7. Properties Experiment #1: Surface Tension - INTRODUCTION

    8. Properties Experiment #1: Surface Tension PROCEDURES

    9. Properties Experiment #1: Surface Tension - THE EDIBLE KNOWLEDGE

    10. Properties Experiment #2: Surface Tension and Temperature INTRODUCTION

    11. Properties Experiment #2: Surface Tension and Temperature PROCEDURES

    12. Properties Experiment #2: Surface Tension and Temperature THE EDIBLE KNOWLEDGE

    13. Properties Experiment #3: Pepper, Water, and Soap INTRODUCTION

    14. Properties Experiment #3: Pepper, Water, and Soap PROCEDURES

    15. Properties Experiment #3: Pepper, Water, and Soap THE EDIBLE KNOWLEDGE

    16. What Do You Think?

    17. Journaling Idea

    18. Section Review

    19. Section 1 Test

    1. Nature of the Particle

    2. Solutions: Colligative Properties

    3. Sucrose Solution Concentration - Making Candy!

    4. Solutions: Suspensions and Dispersions

    5. Homogenization - what it is, what it does, and why it's done (including what milk is made of)

    6. Meringue - an egg science wonder!

    7. Stuff Experiment #1: Classification of Stuff in Water INTRODUCTION

    8. Stuff Experiment #1: Classification of Stuff in Water PROCEDURES

    9. Stuff Experiment #1: Classification of Stuff in Water THE EDIBLE KNOWLEDGE

    10. Stuff Experiment #2: Boiling Point and Water Solutions INTRODUCTION

    11. Stuff Experiment #2: Boiling Point and Water Solutions PROCEDURES

    12. Stuff Experiment #2: Boiling Point and Water Solutions THE EDIBLE KNOWLEDGE

    13. Stuff Experiment #3: Solution and Crystal Separation INTRODUCTION

    14. Stuff Experiment #3: Solution and Crystal Separation PROCEDURES

    15. Stuff Experiment #3: Solution and Crystal Separation THE EDIBLE KNOWLEDGE

    16. Stuff Experiment #4: Broken Emulsions INTRODUCTION

    17. Stuff Experiment #4: Broken Emulsions PROCEDURES

    18. Stuff Experiment #4: Broken Emulsions THE EDIBLE KNOWLEDGE

    19. Stuff Experiment #5: Water-in-Oil vs Oil-in-Water Emulsions INTRODUCTION

    20. Stuff Experiment #5: Water-in-Oil vs Oil-in-Water Emulsions PROCEDURES

    21. Stuff Experiment #5: Water-in-Oil vs Oil-in-Water Emulsions THE EDIBLE KNOWLEDGE

    22. What Do You Think?

    23. Journaling Idea

    24. Section 2 Review

    25. Section 2 Test

    1. Water Activity Defined

    2. Water Activity - the important concept you see every day but never knew!

    3. Water State

    4. Shelf Life - Microbial Spoilage

    5. Shelf Life - Sterilization

    6. Shelf Life - Fermentation

    7. Shelf Life - Other Chemical Reactions

    8. Water Activity Experiment #1, Water Activity and Moisture Balance, INTRODUCTION

    9. Water Activity Experiment #1, Water Activity and Moisture Balance, PROCEDURES

    10. Water Activity Experiment #1, Water Activity and Moisture Balance, THE EDIBLE KNOWLEDGE

    11. Water Activity Experiment #2, Tortilla Flexibility, INTRODUCTION

    12. Water Activity Experiment #2, Tortilla Flexibility, PROCEDURES

    13. Water Activity Experiment #2, Tortilla Flexibility: THE EDIBLE KNOWLEDGE

    14. Water Activity Experiment #3, Mold Growth: INTRODUCTION

    15. Water Activity Experiment #3, Mold Growth: PROCEDURES

    16. Water Activity Experiment #3, Mold Growth: THE EDIBLE KNOWLEDGE

    17. What Do You Think?

    18. Journaling Idea

    19. Section 3 Review

    20. Section 3 Test

    1. Boiling Defined

    2. Boiling: Phase Transitions

    3. Boiling: Hydrogen Bonding

    4. Phase Transitions - A Little Deeper

    5. Steam Quality

    6. Relative Humidity vs. Dew Point

    7. Boiling Experiment #1: Boiling Point and Water Solutions INTRODUCTION

    8. Boiling Experiment #1: Boiling Point and Water Solutions PROCEDURES

    9. Boiling Experiment #1: Boiling Point and Water Solutions THE EDIBLE KNOWLEDGE

    10. Boiling Experiment #2: Steam vs Boiling Water INTRODUCTION

    11. Boiling Experiment #2: Steam vs Boiling Water PROCEDURES

    12. Boiling Experiment #2: Steam vs Boiling Water THE EDIBLE KNOWLEDGE

    13. Boiling Experiment #3: Boil Egg in Wax Paper Cup INTRODUCTION

    14. Boiling Experiment #3: Boil Egg in Wax Paper Cup PROCEDURES

    15. Boiling Experiment #3: Boil Egg in Wax Paper Cup THE EDIBLE KNOWLEDGE

    16. What Do You Think?

    17. Journaling Idea

    18. Section 4 Review

    19. Section 4 Test

    1. Density Changes

    2. Implications in Food: Ice Formation and Ice

    3. Implications in Food: Unexpected Chemistry and Damage to Fresh Foods

    4. Implications in Food: Freezer Burn

    5. Freezing Experiment #1: Temperature of Ice Water INTRODUCTION

    6. Freezing Experiment #1: Temperature of Ice Water PROCEDURES

    7. Freezing Experiment #1: Temperature of Ice Water, THE EDIBLE KNOWLEDGE

    8. Freezing Experiment #2: Ice and Salt Again INTRODUCTION

    9. Freezing Experiment #2: Ice and Salt Again PROCEDURES

    10. Freezing Experiment #2: Ice and Salt Again THE EDIBLE KNOWLEDGE

    11. Freezing Experiment #3: The Damaging Effects of Ice Formation INTRODUCTION

    12. Freezing Experiment #3: The Damaging Effects of Ice Formation PROCEDURES

    13. Freezing Experiment #3: The Damaging Effects of Ice Formation THE EDIBLE KNOWLEDGE

    14. Freezing Experiment #4: Frozen Hydrated Cornstarch INTRODUCTION

    15. Freezing Experiment #4: Frozen Hydrated Cornstarch PROCEDURES

    16. Freezing Experiment #4: Frozen Hydrated Cornstarch THE EDIBLE KNOWLEDGE

    17. What Do You Think?

    18. Journaling Idea

    19. Section 5 Test

About this course

  • $120.00
  • 120 lessons
  • 0.5 hours of video content