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    Outreach and Education Division

    The EDUCATION AND OUTREACH DIVISION supports chemistry education at all levels, including K-12, college, and adult/continuing education. It maintains liaisons to the Chicago Public Schools and the American Association of Chemistry Teachers (AACT). The Division engages the general public in chemistry-related educational activities, participates in ACS activities at the annual Illinois State Fair, and publicizes all events and news-related content. The division oversees the annual Project SEED program for the Section as well as the Project SEED scholarships. The Division also assists public officials and other community bodies concerning chemistry-related matters. The Education and Outreach Division includes the Education, Outreach, Project SEED, and Public Affairs Committees.

    The EDUCATION COMMITTEE provides chemistry-related educational programs and information to learners of all ages and actively engages with educators at the pre-K-12 and college levels. Subcommittees include:

    • AACT Liaison
    • College Education Subcommittee
    • Continuing Education Subcommittee
    • Chicago School Board Liaison
    • K - 12 Education Subcommittee

     

    The PUBLIC AFFAIRS COMMITTEE ensures that section members and public officials and bodies are informed of matters where the knowledge and practice of chemistry is of substantial public importance. These matters can include government issues, environmental issues and the social responsibility of chemists. The Public Affairs Committee gives the Public Affairs Award biennially.

    The OUTREACH COMMITTEE engages the general public, educators and children in chemistry-related educational activities and participates in many different types of events around the greater Chicago area.   Subcommittees include:

    • Community Activities Subcommittee
    • Illinois State Fair Subcommittee

     

    PROJECT SEED COMMITTEE identifies interested low-income and/or minority high school junior and senior students who are interested in participating in a paid summer research experience with  a college or university faculty member.  It supports financial and logistical concerns for the student/ faculty relationships and communicating  relevant program information to the national ACS organization.  The committee is also responsible for distributing Project SEED awards to support the internships. 

    Cooking with Copper Chemistry 

    Kids, did you know that whipping eggwhites in a copper bowl gives different results from beating them in a glass, ceramic, or steel bowl? One common technique used in baking is to whisk egg whites in order to make especially light, airy or fluffy delicacies. When air is whisked into egg whites, the mechanical action starts to “unfold” the proteins in the whites. The scientific term for this is to “denature”. The denatured proteins begin to stick together, (or “coagulate”), stiffening the foam and stabilizing the air bubbles. If the foam is overbeaten in a non-copper bowl, eventually the proteins become completely denatured and coagulate into clumps. This is not a good thing. 

    Please note:  All chemicals and experiments can entail an element of risk, and no experiments should be performed without proper adult supervision.

    In turns out that, in copper bowls, the eggwhites react with the metal in the bowl to produce a complex that gives the egg whites a golden color. Some copper ions migrate from the bowl into the egg whites. They become harder to overbeat and give long-lasting “peaks” (a cooking term used to describe shapes that can stand on their own) . Copper bowls produce a yellowish, creamy foam that is harder to overbeat that the foam produced using glass or stainless steel bowls. The copper ions form a yellow complex with one of the proteins in eggs, conalbumin. The conalbumin-copper complex is more stable than the conalbumin alone, so egg whites whipped in a copper bowl are less likely to denature (unfold).

    If a copper bowl is used, then fewer protein molecules are free to denature and coagulate, because some are tied up in conalbumin-copper complexes. In addition to forming complexes with conalbumin, the copper may also react with sulfur-containing groups on other proteins, further stabilizing the egg proteins. Although the iron and zinc found in other metal bowls also form complexes with conalbumin, these complexes don't make the foam more stable. When glass or steel bowls are used, cream of tartar may be added to egg whites to stabilize the whites.

    Try all of these things with an adult partner using several eggs, several different types of bowls, cream of tartar (1/4 tsp for 2-3 eggs), and a mixer. Here is a meringue recipe to check out the different results of your experiments in something edible: 3 egg whites, 6 tablespoons sugar, 1/2 teaspoon vanilla. Beat eggs until frothy. Add sugar gradually and continue beating until stiff peaks form. Add vanilla. Place by the tablespoon onto a cookie sheet and bake at 325° for 15 to 20 minutes. Do your meringue cookies look or taste different based on your cooking variations? Enjoy! 

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    Kathleen Carrado Gregar, PhD, Argonne National Labs 
    [email protected]
    February 2007

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    Reference:

    Dr. Anne Marie Helmenstine at 
    http://chemistry.about.com/od/howthingsworkfaqs/f/copperbowl.htm