Science Buddies: "Ask an Expert"

Hello,

I am doing a science fair project on the effects of Baking Powder in cooking. I am required to interview someone who has experience in this field. Could you please answer the following questions for me about chemistry in cooking?

1. How did you become an expert in this field?
2. Do you think this topic is interesting? If so, Why?
3. When did you first study/learn about chemicals reactions in baking?
4. What are some important things you have learned about this topic?
5. How can this knowledge be applied to every day life?
6. What made you choose to study this?
7. What have you learned that surprised you?
8. Can you tell me what your job title is?
9. Can you think of any websites that I might find useful during my research?

Thank you very much for your time.

Sincerely, mkhammer4u

Hi,

1. How did you become an expert in this field?
I am a bachelor who has to cook for himself. Knowledge is survival.

2. Do you think this topic is interesting? If so, Why?
Yes. I like to eat.

3. When did you first study/learn about chemicals reactions in baking?
I learned to bake bread when I was about 10 from my grandmother.

4. What are some important things you have learned about this topic?
If you can follow directions, anyone can bake well.

5. How can this knowledge be applied to every day life?
Do you like to eat?

6. What made you choose to study this?
I get hungry.

7. What have you learned that surprised you?
How easy it is to bake food that is better than whan you can buy in the grocery store.

8. Can you tell me what your job title is?
I am a retired chemist (Ph.D.)

9. Can you think of any websites that I might find useful during my research?

Science Buddies has a great project idea on your topic:

https://www.sciencebuddies.org/science-f ... ?from=Home

If you look in the bibliography section of the idea paper you will find links to the information you seek.

Also look in the Sources section at the end for more info.

This sounds like a yummy project. Have fun with it!

Best regards,


Barrett L. Tomlinson

Thank you so much!