Chemistry In My Everyday Life

Food & Cooking


Fermentation occurs when you are using yeast to make breads and doughs. This chemical reaction is caused by the yeast eating the sugar and fermenting it. This creates carbon dioxide and alcohol. The carbon dioxide is what causes the bread to rise.


This happens when you are sauteing. It's the result from heat breaking down compounds like proteins into simple sugars, giving your food a sweeter taste.

First, we will talk about fermentation. The reactant of fermentation when you are baking breads and doughs is sugar (sucrose). Typically, these sugars come from corn or sugarcane plants. When you are baking, the yeast eats the sugar and ferments it, turning it into carbon dioxide and alcohol. These two things, together with heat, help the dough change its physical properties during the baking process, and evaporate when their job is done.

As studies show, yeast and carbon together play their part in leaving a negative footprint on the earth. However, since it's such small amount, it doesn't create a lasting impact on the environment.

The process of fermentation is exothermic.

Indirectly, everyone who eats breads, doughs, and other products with the fermentation process are affected by this process.

This chemistry is vital in making breads or doughs because the chemical change needs to happen in order to get the right texture or grain.

Next, let's talk about caramelization. Caramelization is what happens to pure sugar when it reaches 338° F. Sugar put in a pan and heated will eventually melt and, at 338° F, start to turn brown. At this temperature, the sugar compounds begin to break down and new compounds form.

The reactant is any form of pure sugar (fructose, sucrose, glucose) when heated.

The process of caramelization starts with the melting of the sugar at high temperatures, and then it boils or foams. At this stage, the sugar decomposes into glucose and fructose.

Environmental impacts are practically nonexistent.

Caramelization is exothermic because the heat source is external.

Mostly bakers and people who cook are affected by this chemistry, but also anyone who eats any caramel or any food or dishes that use this process.

The whole process is essential when trying to caramelize anything.