| dc.contributor.author | Yodh, Arjun | |
| dc.contributor.author | Yosses, William | |
| dc.date.accessioned | 2014-05-20T13:32:25Z | |
| dc.date.available | 2014-05-20T13:32:25Z | |
| dc.date.issued | 2014-03-22 | |
| dc.identifier.uri | http://hdl.handle.net/1853/51754 | |
| dc.description | Presented on March 22, 2014 from 10:00 am to 12:00 pm in the Instructional Center, room 103. | en_US |
| dc.description | Lectures and demonstrations by Chef William Yosses, White House Executive Pastry Chef, and Arjun G. Yodh, Director of the Laboratory for Research on the Structure of Matter, at the University of Pennsylvania. | en_US |
| dc.description | Runtime: 110:38 minutes | en_US |
| dc.description.abstract | The 3rd Annual Squishy Physics focuses on the exciting science of chocolate! Almost everyone loves the silky smooth taste of chocolate melting on their tongue. You might be surprised that a great deal of science is required to produce your favorite chocolate treat. If you have ever cooked with chocolate, you may have even observed that it can solidify into something very different from the starting ingredient. Would you be shocked to learn that chocolate has six different solid phases? | en_US |
| dc.format.extent | 110:38 minutes | |
| dc.relation.ispartofseries | Squishy Physics | en_US |
| dc.subject | Chocolate | en_US |
| dc.subject | Food science | en_US |
| dc.subject | Phase behavior | en_US |
| dc.subject | Soft matter | en_US |
| dc.title | The Exciting Science of Chocolate | en_US |
| dc.type | Lecture | en_US |
| dc.type | Video | en_US |
| dc.contributor.corporatename | Georgia Institute of Technology. School of Physics | en_US |
| dc.contributor.corporatename | University of Pennsylvania. Dept. of Physics and Astronomy | en_US |
| dc.contributor.corporatename | White House (Washington, D.C.) | en_US |
| dc.embargo.terms | null | en_US |
