Why is Coffee Mate Flammable?- George

Coffee Mate is a non-dairy creamer made by Nestle. It is used as a substitute of milk made of corn syrup, sweeteners and other flavourings such as vanilla or hazelnut. It also contains Sodium Caseinate (C₄₇H₄₈N₃O₇S₂Na) also known as casein which is a milk protein derivative that doesn’t contain lactose. This is also an ingredient used in making glue. Sodium Caseinate contains the flammable element sulphur (C₄₇H₄₈N₃O₇S₂Na). This is why when coffee mate is exposed to an open flame, the flame gets bigger. The sodium caseinate is mixed up in the mixture and when it is poured over a flame the individual particles ignite making the flame grow. This can be seen in the two videos below:

References:

http://en.wikipedia.org/wiki/Non-dairy_creamer

http://paleohacks.com/questions/26635/what-is-sodium-caseinate#axzz2MmZLLrA9

http://www.sciencelab.com/msds.php?msdsId=9924971

Why Do Marshmallows Melt?- George

Marshmallows are a mixture of gelatin and/or egg whites that have been whipped to form a foam substance, they are then mixed with corn syrup, sugar and flavouring like vanilla or strawberry. The gelatin and the egg whites form the basic structure of the marshmallow while the corn syrup and flavouring are used for the aesthetic qualities such as taste. The Corn syrup and the sugar add to the sweet taste of the sweet and the flavouring gives them a flavour. The egg whites also acts as an emulsifying agent, this means they keep the mixture together while equally distributing fat and sugar throughout the sweet and allowing the process of aeration (getting air into the mixture through whipping or mixing) to happen effectively. The gelatin also has a job to do within the mixture; gelatin is a gelling agent, this means that the mixture is able to set to the extent that it can keep its shape but not so that it becomes hard all the way through.

The monosaccharide or sugar within marshmallows is a naturally occurring sugar in heat treated dairy products called D-Tagatose. This is also a form of fructose which can be found in corn syrup. Fructose has a melting point of 103°C. As this sugar is a big part of the marshmallow, when it comes into contact with heat equal to or above 103°C the foam sweet begins to melt. By this we mean the heat causes the bonds between the sugars and the other ingredients to break down eventually changing the marshmallow into a liquid form. Before the marshmallow becomes a liquid it will soften first as the gelling and emulsifying agents break down, this is why when subjected to heat marshmallows become very sticky!

When we heat marshmallows whether it is over a fire, in a hot drink or in cooking, the melting process will not start as soon as it touches the heat. This is due to the outer layer of the marshmallow, the corn starch and confectioner’s sugar. The corn starch and confectioner’s sugar coating acts as a shield to the foam mixture inside, not only does it allow the marshmallow to keep its shape but it also protects the mixture. This shield has a higher melting point than fructose so when it is subjected to heat it does not let heat through to the middle instantly. However, the bonds within the corn starch and confectioner’s sugar will begin to break down after a few minutes allowing the heat to pass through to the foam mixture and beginning the melting process.

References:

http://foodreference.about.com/od/Ingredients_Basics/a/What-Are-Marshmallows.htm

http://www.food.gov.uk/multimedia/pdfs/tagatoseapplicationdossier.pdf

http://www.madehow.com/Volume-3/Marshmallow.html

http://seleniumm12.imascientist.org.uk/2012/03/why-does-a-marshmallow-melt-when-it-is-placed-in-hot-cocoa-and-what-is-it-called-when-this-happens

What is Charcoal and How is it Made?- George

Charcoal is a black porous substance that although resembles coal, is made from wood and organic plant matter that has been burnt while being starved of oxygen. During this burning process to produce the charcoal any water and gas that is stuck in the wood is removed. Charcoal is one of the popular forms of fuel as it burns hotter and cleaner than many other fuels. It is also long burning and smokeless so there are no by products. It is a good fuel for cooking and smelting and is usually favoured by blacksmiths; this is due to the properties it holds when it burns. Coal is made from plant matter which has been buried and compressed over hundreds of years; this is why coal was mined because it was usually found deep under ground. When coal burns it varies in temperature and also purity, some types of coal can give off fewer or more by products than others. This is why charcoal is sill the favored fuel source.

Shop bought charcoal is not made from solid wood like natural charcoal is, it is made from compressed sawdust, but the process of making it is still the same:

The carbon rich material (sawdust, wood, organic plant matter) is dried out and subjected to extreme heat 840°F-950°F (450°C-510°C), this is done by putting the materials into a kiln, furnace or metal container where the oxygen level is very low. It is then left in the vessel until it has dried out and turned into charcoal. This process can take an extremely long time depending on how much wood or organic plant matter is being burnt, if more charcoal is being made in one go, it will take longer than if 5 bits were being made. The video below shows how people hundreds of years ago would have made charcoal without having access to metal tins and quick lighting fires as we do today.