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Administrative team Marta Gmurczyk, Administrative Editor Peter Isikoff, Administrative Associate technical review Seth Brown, University of Notre Dame David Voss, Medina High School, Barker, NY
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Policy Board Ami LeFevre, Chair, Skokie, IL Shelly Belleau, Thornton, CO Steve Long, Rogers, AR Mark Meszaros, Rochester, NY Scott Goode, Columbia, SC
Afternoon snack attack. A cookie craving hits. You’re out of store-bought cookies, so you decide to bake your own. You flip through a cookbook; Grandma Button’s Favorite Molasses Cookies sound good. A quick look at the list of ingredients shows what you will need to grab—a matured ovum with yolk overlaid with albumen proteins from Gallus domesticus female? Dried and powdered rhizome of Zingiber officinale? What? This recipe is one of dozens that you will find in the recently published American Chemical Society (ACS) ChemClub cookbook. The Club from East Syracuse–Minoa High School in East Syracuse, NY, submitted the recipe described above. To successfully make the cookies, the reader needs to translate “science speak” into the language of the kitchen, connecting chemistry with cooking. During the 2011–2012 school year, ACS ChemClub members experimented in the kitchen and submitted their favorite recipes. In the cookbook, these range from family favorites to recipes representing different cultures to food-based activities conducted in the laboratory. Each recipe includes information about related food chemistry. For example, if you make Guacamole de Rancho (submitted by Donna High School in Donna, Texas), you will learn why we cry when chopping onions. It EwA HENRY (ACS CHEMCLUB COOKBOOK, p. 65) says that chopping onions produces a chemical called propanethial S-oxide (C3H6OS) that vaporizes easily. Its water-soluble vapors can react with the liquid in your eyes, causing the eyes to burn and itch. The ACS ChemClub cookbook is available for purchase at the ACS Store online at: https://www.store.acs.org. Proceeds help to support the ACS ChemClub program. HEN
education division Mary Kirchhoff, Director Terri Taylor, Assistant Director, K–12 Science
Check Out the ACS ChemClub Cookbook!
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teacher’s Guide William Bleam, Editor Donald McKinney, Editor Erica K. Jacobsen, Editor Ronald Tempest, Editor Susan Cooper, Content Reading Consultant David Olney, Puzzle Contributor
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