PHHS Integrated Chemistry and Physics science students are bringing chemistry to life in the kitchen. After learning about different types of chemical bonds and modeling how ionic bonds form—particularly in table salt (sodium chloride)—students applied their knowledge by exploring how salt interacts with food.
The class investigated the science behind salting and curing meat. When salt is added to food, water is drawn out of the cells through osmosis, and then salt diffuses back into the food. This process changes the proteins and carbohydrates in the meat, making it more tender, flavorful, and juicy. In higher concentrations, salt can even preserve meat by removing water and preventing bacterial growth.
To put their learning into practice, students combined salt and spices with hamburger, allowed it to cure, and then slowly cooked it to remove excess moisture. This hands-on project connected classroom chemistry with real-world food preparation, showing how science helps explain both flavor and preservation. Afterwards, students were able to make pizzas and enjoy their homemade pepperoni.
