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A traditional Thanksgiving table will be set at CUA when Professor Diane Bunce unravels the chemistry behind the foods in the annual feast.
In a demonstration “Thanksgiving Dinner and Chemistry — What’s the Connection?” award-winning chemistry Professor Bunce will consider turkey, gravy, mashed potatoes and cranberry sauce and answer these and other questions:
• How does the pop-up timer on a roasting turkey work?
• Why do we eat mashed potatoes but not mashed paper towels even though they are similar chemically?
• How does cranberry sauce gel?
• Why do we get a bloated feeling from drinking too much soda?
A traditional turkey dinner will be on display as Bunce conducts her experiments at an adjacent table. Her lecture is part of CUA’s Dialogue on Demand series.
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