SSS 2011-12-12（在线收听）

 Cooking is one big science experiment and chefs have been gaining fame for more explicit uses of scentific techniques and tools in the kitchen. Now, according to an article in the December issue of physics world, mixologists the folks behind the bar are getting into the act. They are borrowing tools from the labs to create wild new libations. Here is one example, alcohol is better than water at delivering flavors and aromas since many of thoes molecules aren’t water soluble. Plant material is permented and then heated to extract the alcohol that contains that flavors. That’s distillation. But the heat can destroy some aroma molecules. Enter the scentists’ rotary evaporator. liquid goes to rotating container, pressures lowered so volatile components evaporate, then a cool coil condenses the vapor back into liquid. One mixologist in London used this techinque to make a mild liquor. This spicy c isn’t volatile, so it gets left behind. The final product has the fruity and florar flavors of chili peppers with none of the s heat. For more proof, go to the article, cocktail physics at physicsworld.com.