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WHAT:	Food for Thought at CUA: “Thanksgiving Dinner and Chemistry – What’s the Connection?"
WHEN:	4:30 p.m., Thursday, Nov. 19
WHERE:	The Catholic University of America Maloney Hall, Rice Auditorium 620 Michigan Ave., N.E. Washington, D.C.
DETAILS:	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.
SPONSOR:	Office of Campus Activities

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