“Why is it fizzing in my mouth?” Words that one would normally not want to hear in a statement along with “food” and “chemistry.” Despite the frightening nature of this statement, the food being served at the American Chemical Society’s R.A.G.E. event, “Bonding with Food,” was perfectly safe to eat. The most popular station, Fizzy Fruit, involved freezing pieces of fruit using dry ice. The frozen chunk of carbon dioxide not only froze the food as it sublimed, but created air pockets within, leaving the foods carbonated, much like soda. This resulted in cold fruits that fizzed in the mouths of the students. Other experiments that were not as popular among the crowd included pop rocks expanders, instant sorbet, and a lemon fizz experiment. In addition to this, they also served cookies and cupcakes with letters on them to make it seem as though they were elements on the periodic table.
American Chemical Society Bonds with Food
Published in News
