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Memorias de investigación
Artículos en revistas:
Spattering and Crackle of Hot Cooking Oil with Water.
Año:2009
Áreas de investigación
  • Química
Datos
Descripción
Any student that has spent time in the Kitchen knows that hot vegetable oil will pop and spatter violently after coming into contact with water such as that on the surface of usual foods (meat, fish, potatoes, etc.) This well-known effect can be used as an instructional resource to promote cooperative, active, and inquiry-based learning about central concepts of chemistry including boiling point, miscibility and density of liquids. The starting point of the learning activity is a demostration of 1) the effect of adding a drop of water to hot (as for cooking) vegetable oil and, 2) the effect of adding a drop of vegetable oil to hot water (near its boiling point). Intermolecular interactions, properties of vegetable oils, and a variety of other topics, such as the importance of other heat points (smoke, flash and fire points) for oils and why an oil fire (for example in a kitchen) never should be put out with water, can also be addressed using this approach. Students have expressed keen interest in this type of everyday chemistry.
Internacional
Si
JCR del ISI
Si
Título de la revista
JOURNAL OF CHEMICAL EDUCATION
ISSN
0021-9584
Factor de impacto JCR
0,538
Información de impacto
Volumen
86
DOI
Número de revista
0
Desde la página
1281
Hasta la página
1285
Mes
ENERO
Ranking
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Gabriel Pinto Cañon (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Departamento: Ingeniería Química Industrial y del Medio Ambiente
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