{"id":543,"date":"2021-05-20T12:58:20","date_gmt":"2021-05-20T16:58:20","guid":{"rendered":"http:\/\/blog.richmond.edu\/chemistryofcooking\/?page_id=543"},"modified":"2021-05-20T12:58:21","modified_gmt":"2021-05-20T16:58:21","slug":"lesson-14","status":"publish","type":"page","link":"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-14\/","title":{"rendered":"Lesson 14"},"content":{"rendered":"<h1 style=\"margin-bottom: 4.5pt;\"><b><span style=\"font-family: 'Arial',sans-serif;\">Instructions<\/span><\/b><\/h1>\n<h3 style=\"margin-bottom: 4.5pt;\"><b><span style=\"font-family: 'Arial',sans-serif;\">This lesson covers the following concepts:<\/span><\/b><\/h3>\n<ul>\n<li>Starch structure<\/li>\n<li>Starch gelation (how starch thickens)<\/li>\n<li>Starch in plants<\/li>\n<li>Retrogradation<\/li>\n<\/ul>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: #239b56; border: none windowtext 1.0pt; padding: 0in;\">The readings for this lesson are from The Science of Cooking:<\/span><\/h3>\n<ul>\n<li>7.1 (Intro to plants) through 7.3 (types of plant carbohydrate) p. 227 &#8211; 232<\/li>\n<li>7.5.2 (Changes to Starch during Cooking)<\/li>\n<\/ul>\n<hr \/>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: darkmagenta; border: none windowtext 1.0pt; padding: 0in;\">Lecture Videos and Slides<\/span><\/h3>\n<table id=\"tb1\" width=\"732\">\n<tbody>\n<tr>\n<td width=\"208\"><strong>Videos<\/strong><\/td>\n<td width=\"208\"><strong>Slides<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=d218347e-a3e2-4f75-aef7-abcb013e8ea8\" target=\"_blank\" rel=\"noopener\">14.1 Starch Part 1<\/a><\/td>\n<td width=\"208\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-14\/20s-14-1-starch\/\" rel=\"attachment wp-att-657\">14.1 starch<\/a><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=410b561b-f539-42ef-887a-abcb014e455c\" target=\"_blank\" rel=\"noopener\">14.2 Starch Part 2<\/a><\/td>\n<td width=\"208\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-14\/20s-14-2-starch-part-2\/\" rel=\"attachment wp-att-658\">14.2 starch part 2<\/a><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/youtu.be\/ziJRNVd7bXQ\">Corn on the Cob<\/a><\/td>\n<td width=\"208\">Chef\u00a0<a href=\"http:\/\/www.joseandres.com\/en_us\/bio\" target=\"_blank\" rel=\"noreferrer noopener\">Jos\u00e9 Andr\u00e9s<\/a>\u00a0reinvents corn on the cob using methylcellulose\u00a0and agar agar. Methylcellulose\u00a0and\u00a0agar\u00a0agar will behave like starch when it is heated in a water. Agar agar is a mixture\u00a0polysaccharide\u00a0<a href=\"https:\/\/www.ebi.ac.uk\/chebi\/searchId.do?chebiId=2511\" target=\"_blank\" rel=\"noreferrer noopener\">agarose<\/a>\u00a0and agaropectin and obtained from red algae. Methylcellulose\u00a0is derived from cellulose.<\/p>\n<p>This is our first example of molecular gastronomy,\u00a0<em>Molecular Gastronomy<\/em>\u00a0is the application of scientific principles to the understanding and improvement of small scale food preparation.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h4><span style=\"color: #800000;\"><strong>Post Video Check-In Questions:\u00a0\u00a0<a href=\"http:\/\/blackboard.richmond.edu\/\">http:\/\/blackboard.richmond.edu\/<\/a><\/strong>\u00a0<\/span><\/h4>\n<p>The questions embedded in the lesson are\u00a0<em>formative<\/em>\u00a0&#8211;\u00a0that is,\u00a0they test your comprehension and understanding,\u00a0but they are <em><strong>graded for completion<\/strong><\/em>. You can access them here Blackboard under &#8220;Check-Ins&#8221;.<\/p>\n<hr \/>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: #cb4335; border: none windowtext 1.0pt; padding: 0in;\">Worksheets<\/span><\/h3>\n<p>Recommended by not graded:<\/p>\n<ul>\n<li><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-14\/activity_18_starch\/\" rel=\"attachment wp-att-661\">Activity_18_Starch<\/a><\/li>\n<li><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-14\/activity_18_starch-key\/\" rel=\"attachment wp-att-660\">Activity_18_Starch KEY<\/a><\/li>\n<\/ul>\n<p class=\"1-style\">Go to\u00a0<a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-15\/\">Lesson 15<\/a><\/p>\n<p class=\"1-style\">Return to\u00a0<a href=\"http:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/\">Lecture Schedule and Overview (Home)<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Instructions This lesson covers the following concepts: Starch structure Starch gelation (how starch thickens) Starch in plants Retrogradation The readings for this lesson are from The Science of Cooking: 7.1 (Intro to plants) through 7.3 (types of plant carbohydrate) p. &hellip; <a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-14\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1230,"featured_media":0,"parent":277,"menu_order":14,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"coauthors":[142150],"class_list":["post-543","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/543","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/users\/1230"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/comments?post=543"}],"version-history":[{"count":8,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/543\/revisions"}],"predecessor-version":[{"id":898,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/543\/revisions\/898"}],"up":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/277"}],"wp:attachment":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/media?parent=543"}],"wp:term":[{"taxonomy":"author","embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/coauthors?post=543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}