MeasureNet's Dr. Jerry DeMenna Examines the Chemistry of Clam Chowders

August 22, 2007

A good lab technician is automatically a good chef! There's little difference in adjusting the pH of a plating bath or the flavor of a tomato sauce… sautéing some vegetables in hot oil is another way to do loss-on-drying… adding lemon juice to a fish dish is a common neutralization step in chemical manufacturing. With the correct starting materials (“ingredients”) and process (“recipe”); the end result is a successful reaction… or clam chowder. Learn the effects of Pepper pH, Total Dissolved Solids, Conductivity, Phase Extractions and other “Culinary Chemistry” techniques!

Remember, all clam chowders are not created equal! Explore the chemistry of chowders with MeasureNet's Dr. Jerry DeMenna and his presentation seen at the American Chemical Society Meeting in Boston, Massachusetts, August 21st, 2007 from the TECH symposium "Soup to Nuts: It's All Good Chemistry."

> The Chemistry of Clam Chowders Power Point Presentation

> Dr. Jerry's "Chemically Correct" Chowder Recipes

> Related Media Event and Conference Photos

MeasureNet Technology Ltd. manufactures patented, network-based data acquisition interfaces for science teaching laboratories. It is a spin-off of the University of Cincinnati's Department of Chemistry and is headquartered in Cincinnati, Ohio. Measurenet's award-winning, PC-reducing design helps reduce laboratory maintenance and operational costs while giving students access to high quality shared UV-vis spectroscopy, gas chromatograph and HPLC connectivity, and an array of innovative probeware. Its acclaimed intuitive design provides improved transparency to enable better science-focused learning. Winner of the Ohio Governor's Award For Excellence in Energy Efficiency, MeasureNet networks are found in universities, community colleges, high schools, and vocational training centers across the United States and around the world.

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