It turns out chemistry, as complicated and vaguely understood as it may seem, surrounds us and is a part of even most basic activities: baking a cake, adding lemon to tea or even hair styling.
Take a look around your kitchen. Surely there are some eggs, flour, sugar, baking soda. All you need to do is mix them up, place it in a form, put it into a heated oven - what happens then is pure science. For a layman – it’s just the cake growing, but for a chemist there’s much more to that. Baking soda contains the alkaline sodium bicarbonate, NaHCO3, also known as cooking soda. If put in temperature over 60°C, this solution becomes subject of elimination reaction, where carbon dioxide, CO2, is a result, not unlike in breathing. This gas tries to fly into the air through the mass of thickening dough, therefore causes it to grow and rise. So for a chemist the growth of a cake is more, than just that. He’s also aware of the ellimination of the sodium bicarbonate. The way a white of the egg acts when fried is nothing else, than protein denaturation, the way tea acquires a lighter colour when you add lemon is a change in the pH of the solution, hair modeling is sol coagulation combined with polymer cross-linking. Simply put: if you’re hungry for knowledge and want to see all, that happens beneath the facade – attend our chemistry lab courses.