Chewing on molecules
Escape Game
start
Science is also very useful for navigating pots and pans. Solve these culinary riddles and discover a book of 'scientific' recipes that are healthy and easy to make.
Look for the clue in the kitchen
¡The food is about to burn!
This step should be done in...
00:15
¡The food is about to burn!
This step should be done in...
00:15
¡The food is about to burn!
This step should be done in...
00:15
Recipe
Ingredients
Preparation
Cooking
Presentation
¡The food is about to burn!
Order the items before the food overcooks
01:00
¡The food is about to burn!
Order the items before the food overcooks
00:30
The secret to roasting fruit perfectly lies in understanding diffusion. To help the fruit maintain its shape, it's best to roast it with the skin on and add a little water with sugar to the baking tray. Whether cold or at room temperature, the fruit can only absorb or expel water through its cells. However, when heated, the permeability of its cell wall changes, allowing it to also expel or absorb fructose (the molecule that makes it sweet). At the same time, as it heats up, the cells will attempt to balance the concentration of fructose inside and outside of them. The movement of molecules from an area of high concentration to one of low concentration is called 'diffusion.' Therefore, if apples are placed only on water, they will lose a lot of fructose, become less sweet, and deform. However, if they rest on water with a certain concentration of sugar, they will remain beautiful and sweet.
¡The food is about to burn!
Order the items before the food overcooks
00:30
Recipe
Ingredients
Preparation
Cooking
Presentation
¡The food is about to burn!
00:15
¡The food is about to burn!
00:15
¡The food is about to burn!
00:15
Recipe
Ingredients
Preparation
Cooking
Presentation
¡The food is about to burn!
00:15
¡The food is about to burn!
00:15
¡The food is about to burn!
00:15
Recipe
Ingredients
Preparation
Cooking
Presentation
Challenge accepted! Download this book of scientific recipes and enjoy chewing on molecules.
Bon Appétit!
Recipe
Hello, lab mate! I’ve left a recipe in the fridge for you to make dinner. Follow all the steps carefully, and watch out for the Maillard reaction!
Ingredients
Preparation
Cooking
Presentation
Chewing on molecules | Escape Game | UMH Sapiens
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Created on January 16, 2025
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Transcript
Chewing on molecules
Escape Game
start
Science is also very useful for navigating pots and pans. Solve these culinary riddles and discover a book of 'scientific' recipes that are healthy and easy to make.
Look for the clue in the kitchen
¡The food is about to burn!
This step should be done in...
00:15
¡The food is about to burn!
This step should be done in...
00:15
¡The food is about to burn!
This step should be done in...
00:15
Recipe
Ingredients
Preparation
Cooking
Presentation
¡The food is about to burn!
Order the items before the food overcooks
01:00
¡The food is about to burn!
Order the items before the food overcooks
00:30
The secret to roasting fruit perfectly lies in understanding diffusion. To help the fruit maintain its shape, it's best to roast it with the skin on and add a little water with sugar to the baking tray. Whether cold or at room temperature, the fruit can only absorb or expel water through its cells. However, when heated, the permeability of its cell wall changes, allowing it to also expel or absorb fructose (the molecule that makes it sweet). At the same time, as it heats up, the cells will attempt to balance the concentration of fructose inside and outside of them. The movement of molecules from an area of high concentration to one of low concentration is called 'diffusion.' Therefore, if apples are placed only on water, they will lose a lot of fructose, become less sweet, and deform. However, if they rest on water with a certain concentration of sugar, they will remain beautiful and sweet.
¡The food is about to burn!
Order the items before the food overcooks
00:30
Recipe
Ingredients
Preparation
Cooking
Presentation
¡The food is about to burn!
00:15
¡The food is about to burn!
00:15
¡The food is about to burn!
00:15
Recipe
Ingredients
Preparation
Cooking
Presentation
¡The food is about to burn!
00:15
¡The food is about to burn!
00:15
¡The food is about to burn!
00:15
Recipe
Ingredients
Preparation
Cooking
Presentation
Challenge accepted! Download this book of scientific recipes and enjoy chewing on molecules.
Bon Appétit!
Recipe
Hello, lab mate! I’ve left a recipe in the fridge for you to make dinner. Follow all the steps carefully, and watch out for the Maillard reaction!
Ingredients
Preparation
Cooking
Presentation