Pulling it all Together:  Eating the Chemistry
			The following is a simple recipe is for some awesome peanut butter brownies made without any flour, so they're gluten-free. Peanut Butter Brownies 1 Cup peanut butter 1/2 Cup honey 1 egg 1/2 tsp baking soda Bake it in a parchment-lined 8x8 pan at 350 for 20 minutes. How could such simple ingredients produce a cake-like brownie?  It turns out that this recipe includes a lot of things that we studied this semester in chemistry.  Eating a chemistry lab--how cool is that? Here's the explanation: It works because it creates an oil/water emulsion (a liquid suspended in a liquid, in which the oil from the peanut butter, and the water from the honey and egg is emulsified by the lecithin in the egg yolk). A sodium bicarbonate-acid reaction occurs...
	...in which the acid in the case of this recipe is the natural acid in the honey.  The sodium bicarbonate-honey reaction releases tiny bubbles of carbon dioxide that are trapped, along with escaping steam, when the oven baking heat causes the protein (albumin) in the egg white to denature (the topic of my Chemists in a Big World project) Ta-da.  Food.