The fablab students of East Clinton High School recently learned about the chemistry involved in making marshmallows.
While making marshmallows, Cynthia Saylor, the Principles of Food and Culinary teacher, taught students about the importance of measuring, timing, and cooking temperatures of the marshmallow process.
They also learned from Chemistry teacher Jacalyn Walker the chemistry involved in making marshmallows.
The students — Faith Fetters, Autumn Berry, Jazmin Carrico, Zane Everhart, Emily Berry, Linna Greene and Melina Noble — learned that gelatin, one of the main ingredients, is mostly collagen which is obtained from animal bones and fish scales.
When the collagen is mixed with water, hydrolysis happens. The collagen is loosened and spreads out its long protein fibers to form a colloid. When the sugar water is heated and added to the gelatin, it is beaten for a long period of time to add in air.
As the mixture cools, the protein bonds of the collagen will reform and all ingredients will combine to form the bouncy texture of a marshmallow.
You have to allow marshmallows to sit overnight, so students came back the next day and were treated by Pam Earley, the high school librarian, to chocolate bars and graham crackers where they then made microwave s’mores with their marshmallows.
East Clinton High School Library hosts a new fablab every month. If you’re interested in joining each month check out the school website for more information at www.eastclinton.org/HS/Highschool.htm .
