Science_and_Cooking_Formula_Sheet_FINAL

Prévia do material em texto

Science & Cooking: From Haute Cuisine to Soft Matter Science 
Formula Sheet (chemistry) 
 
Module 1: Molecules, Moles, Flavor & pH 
 
𝑝𝐻 =	−𝑙𝑜𝑔	[𝐻*] 
 
[H+]	=	proton	(hydrogen	ion)	concentration	(mol/L)	
	
	 m	=	mass	(g)	
	 M	=	molar	mass	(sum	of	atomic	masses	of	constituent	atoms	in	a	molecule,	g/mol)	
 n	=	m/M	=	number	of	moles	
 
Module 2: Heat 
 
𝑄 = 𝑚 · 𝑐0 · ∆𝑇 
 
	 Q	=	heat	(J)	
m	=	mass	(g)	
cp	=	specific	heat	capacity	of	material	(J/g·K	or	J/g·°C)	
DT	=	change	in	temperature	(K	or	°C)	
 
Module 3: Phase Behavior 
 
𝑈456 = 𝑐 ∙ 𝑘9 ∙ 𝑇 
 
Uint	=	interaction	energy	(J)	
c	=	constant	(for	a	given	system)	
kB	=	Boltzmann	constant	(J/K)	
T	=	phase	transition	temperature	(K)	
	
Modules 4 & 5: Diffusion 
 
𝐿 = 	√4𝐷𝑡 
	
L	=	diffusion	distance	(m)	
D	=	diffusion	coefficient	(m2/s)	
t	=	time	of	diffusion	(s)	
	
 
Some useful constants: 
 
 Avogadro’s	number:	6.022 ∙ 10DE	molecules/mol	
Boltzmann	constant:	𝑘9 = 1.38 ∙ 10PDE	J/K		
	 Specific	heat	of	water:	cp	=	4.18	J/g ∙ K	
	 Diffusion	of	heat	in	water:	1.4 ∙ 10PE	cmD/s