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dc.contributor.authorYodh, Arjun
dc.contributor.authorYosses, William
dc.date.accessioned2014-05-20T13:32:25Z
dc.date.available2014-05-20T13:32:25Z
dc.date.issued2014-03-22
dc.identifier.urihttp://hdl.handle.net/1853/51754
dc.descriptionPresented on March 22, 2014 from 10:00 am to 12:00 pm in the Instructional Center, room 103.en_US
dc.descriptionLectures 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.descriptionRuntime: 110:38 minutesen_US
dc.description.abstractThe 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.extent110:38 minutes
dc.relation.ispartofseriesSquishy Physicsen_US
dc.subjectChocolateen_US
dc.subjectFood scienceen_US
dc.subjectPhase behavioren_US
dc.subjectSoft matteren_US
dc.titleThe Exciting Science of Chocolateen_US
dc.typeLectureen_US
dc.typeVideoen_US
dc.contributor.corporatenameGeorgia Institute of Technology. School of Physicsen_US
dc.contributor.corporatenameUniversity of Pennsylvania. Dept. of Physics and Astronomyen_US
dc.contributor.corporatenameWhite House (Washington, D.C.)en_US
dc.embargo.termsnullen_US


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