The American Chemical Society bonds with food

The Stevens chapter of the American Chemical Society provided an opportunity for students to explore unique chemical properties in a tasty way during their event Bonding with Food.

Sweet treats included periodic table of elements cupcakes and create-your-own ice cream by shaking a mixture of heavy cream and sugar inside a bag filled with salt and ice.

“Chemistry has never tasted so good,” said Stephanie Funcasta, Secretary of the American Chemical Society.

At one station, fizzy fruit was created by mixing dry ice (cold, solid CO2) with fruit, causing the fruit to fizz similar to carbonated soda.

At another, participants could eat a miracle berry, which altered taste bud receptors. For example, a lime – normally a sour, acidic fruit – would taste sweet after eating a miracle berry.