Everyday Science

Science in Kitchen

Here we address to reasoning questions arising in the minds of children on the basis of their day to day observations by giving their scientific answers. Some questions which children asked over the years regarding science in our kitchen are given below :

Why is it suggested that the cooking gas stove should be turned to ‘sim’ position as soon as the pressure cooker gives the first whistle ?

Whistle in the cooker indicates that the food material in the cooker has started boiling. You may be knowing that the water boils at a definite temperature (=100⁰C for pure water) which remains constant till whole of the water is not boiled off as steam.

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Why do we have tears in our eyes while cutting onions?

You might have experienced that while cutting onion, there is burning and tearing in our eyes. In fact when you cut an onion, the cells are broken and it releases certain vapours. In this process the enzymes that were kept separate, get mixed with the sulfuric acids present in it, which produces a volatile

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While cooking vegetables if salt is added in the beginning itself it takes lesser time for cooking, why ?

It is important to mention here that the impurities dissolved in water elevate its boiling point. Hence, when salt is added to vegetables in the beginning, the salted water boils at a higher temperature.

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Thought
of
the Day
 
It is the man of science, eager to have his every opinion regenerated, his every idea rationalized, by drinking at the fountain of fact, and devoting all the energies of his life to the cult of truth, not as he understands it, but as he does not yet understand it, that ought properly to be called a philosopher.
Charles Peirce
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