THE SCIENCE BEHIND KIMCHI: fermentation & cellular respiration [learn science through food]

Описание: Explore the science of aerobic respiration and fermentation through fermented cabbage, or kimchi.

—
This video has supplementary educational resources that can be found here: https://www.bitescized.org. In these resources, students will learn about the stages of cellular aerobic respiration and anaerobic lactic acid fermentation by making traditional Korean food, kimchi.


—
Support Bite Scized by checking out our:

Website: https://www.bitescized.org
Instagram:   / bitescizededucation  
Lesson Plans: https://www.teacherspayteachers.com/S...
Merch: https://www.bitescized.org/shop

–
Sources:
Thank you to Hyunjoo, founder of Sinto Gourmet, and Felicia Ho, Harvard College student, for sharing your expertise for this episode.

learn more about kimchi from these sources:
https://www.maangchi.com/ingredient/s...
   / hamimommy  
   • Kimchi: A Story of Love and Patience  

other resources used:
https://www.sciencedirect.com/science...
https://www.tastingtable.com/806565/d...
https://foodsafety.ces.ncsu.edu/wp-co...
https://www.thespruceeats.com/kimchi-...
https://www.sciencedirect.com/science...
https://www.eurekalert.org/news-relea...
https://www.ncbi.nlm.nih.gov/pmc/arti...
https://www.britannica.com/science/ce...
https://www.khanacademy.org/science/a...
https://www.britannica.com/science/ce...
https://www.khanacademy.org/science/a...
https://www.britannica.com/science/me...
https://bio.libretexts.org/Courses/Po...
https://www.britannica.com/science/cy...
https://www.britannica.com/science/ce...
https://www.britannica.com/science/me...
https://www.khanacademy.org/science/a...
https://bio.libretexts.org/Courses/Po...

–

0:00 - 0:47 Introduction: an introduction to the kimchi’s origination, uses and flavor profile, and some insight into Kate’s research process for this episode
0:47- 1:50 Explore: Hyunjoo, the founder and owner of Sinto Gourmet, talks about her company’s origins and the abundance and variety of kimchi in Korea
1:50 - 2: 44 Explore: Hyunjoo gives an overview of kimchi’s most important ingredients and the main steps to prepare it
2:44 - 4:09 Explore: a brief overview of what fermentation is and its products, and a brief history of kimchi
4:09 - 8:33 Experiment: Hyunjoo’s recipe or process of making kimchi and a comparison of three kimchis that fermented for different amounts of time
8:33 - 12:21 Explore: Harvard molecular and cellular biology student, Felicia Ho, explains the science behind fermentation and the difference between aerobic and anaerobic respiration
12:21 - 12:49 End: Kate reflects on what she learned in the episode