SBU Chemistry Students Deliver a Sweet Treat with a Scientific Twist

SBU Chemistry Students Deliver a Sweet Treat with a Scientific Twist


Hi, I’m Lucy. I am the director of public
relations for the undergraduate American Chemical Society. We’re here today to
celebrate the opening of Bob’s Grill and in order to bring that in we are doing a
liquid nitrogen ice cream demo where we take an ice cream base and we mix it
with liquid nitrogen which has a boiling point of negative 351 degrees and we
pour that into the base which rapidly freezes it creating a very nice rich ice
cream. Nitrogen is food safe and since it has such a low boiling point it rapidly
freezes anything that comes into contact with. So, when we’re mixing it with our
ice cream base which is at room temperature a little bit below room
temperature it freezes it to a point where you can get ice cream within a
couple of minutes instead of hours. I realized why I liked cooking so much was
due to the chemistry aspect of it and because of that I made the transition
into chemistry and seeing all the reactions firsthand and learning the
mechanisms behind it is what truly interested me and so I’m able to apply
that back in the kitchen as well as doing applications to real world
problems. Right now I’ve worked in two labs the Meng lab and in the Boon group
and so I’ve done a lot of research with different medications. I’ve done cancer
research and so I want to continue on that
path and learning how drug mechanisms work and looking at making and creating
new drugs. Back when I was 15 I had the opportunity to be on Food Network show
Chopped. I came in second for my round. That sparked me being able to work with
some of the judges and eventually getting a chef’s position of my own and
this did help a little bit because I’m used to feeding large groups of people
and showing people how food’s made and teaching people about it and it helps
tie everything together because it’s bringing food and chemistry together and that’s really what I like showing people. I think a lot
of people enjoyed the flavors that we brought out today and it was really nice
seeing the students the faculty get together to celebrate the life of a
professor that was really essential to the department for a long time.

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