Thermochemistry of Cooking Project by Lola Rudrud

lolar1845 — 2024-05-07 14:47:56 UTC

Conduction is when the heat moves from one object to another object through direct touch. In cooking the burners on the stove conducts heat energy up to the bottom of the pan that is on top of the stove. Now from the pan conducts heat to its contents.

lolar1845 — 2024-05-07 14:48:20 UTC

lolar1845 — 2024-05-07 14:55:23 UTC

Convection is when the heat is transferred through gas and/or water. Convection is also important because it causes the movement of water and gas, which helps create many natural phenomena like weather patterns and the movement of the tectonic plates. Convection is used in cooking as a oven most of the time. Convection is a method where heat transfers where food if heated by a moving heat source such as hot air inside an oven that is circulated by a fan.

lolar1845 — 2024-05-07 14:55:56 UTC

lolar1845 — 2024-05-07 14:56:05 UTC

lolar1845 — 2024-05-09 15:20:21 UTC

Radiation is energy that comes from a source, object and it travels through space at the speed of light. Radiation has a electric field and a magnetic field with it. Radiation is used in cooking by the process where heat and light waves strike and the heat penetrates your food.

2024-05-09 19:26:59 UTC

lolar1845 — 2024-05-09 19:27:10 UTC

lolar1845 — 2024-05-09 19:27:34 UTC

2024-05-09 19:27:43 UTC

2024-05-09 19:28:32 UTC

2024-05-09 19:29:08 UTC