While cooking, you use chemistry constantly, likely without even knowing it! For example, water must be boiling before pasta can be cooked in it. What other instances of chemistry are there in cooking? How is cooking chemistry relevant to you?
You’ve probably noticed that some things float on water and others sink. This is due to the relative densities of the objects and the liquid they are immersed in. Density is defined as the mass per volume of a substance.
You’re likely familiar with the fact that a varied diet of fruits and vegetables is recommended for most people. But do you know what helpful compounds are unique to plants? Why is it important to eat a rainbow of foods?