Goldfish

Chemistry is everywhere. It is even in the food we eat. Goldfish is a great example of chemistry in food. Pepperidge Farm is the manufacturer of Goldfish and they are located at 595 Westport Ave Norwalk, CT, 06851 United States. Goldfish were discovered in 1962 by a women who went to Switzerland. She returned to the states with the recipe for these cheddar crackers. Goldfish are a common snack loved by children everywhere. However, these children don’t realize that what they are eating has to do with chemistry. All of the ingredients in Goldfish are made of compounds. Five of these ingredients are salt, niacin, sugar, baking soda, monocalcium phosphate.
There are many ingredients used in Goldfish. A few of these ingredients are salt, niacin, sugar, baking soda,
and monocalcium phosphate. Salt, Sodium Chloride, is a compound whose chemical formula is NaCl.
Some of it’s common uses are in cooking, chlorine, and soda. Sodium Chloride is commonly found as a white or transparent solid. Salt forms ionic bonds and it’s molecular weight is 58.442769 g/mol. Salts boiling point is 1465 °C and its melting point is 800.7 °C. Some hazards include water retention, dehydration, and hypertension. The purpose of including salt in Goldfish is that is prevents clumping in humidity. Niacin, Vitamin B3, is odorless, sour tasting, and looks like colorless needles. Niacin is commonly found in medication and fruits. The chemical formula of vitamin B3 is C6H5NO2 and forms covalent bonds. The molecular weight of niacin is 123.1094 g/mol and it’s melting point is 236.6 °C. Some hazards are combustion, skin rashes, and increased blood sugar. The purpose of including niacin in Goldfish is because it enriches the crackers and makes it healthier. Sugar, Sucrose, is usually found in fruits, jams, soda, and sweets. Sucrose is commonly found as a white solid and tastes sweet. It’s chemical formula is C12H22O11 and it forms covalent bonds. The molecular weight of sucrose is 342.29648 g/mol and it’s melting point 185.5 °C. Some hazards include heart
disease, combustion, and coughing. The reason sugar is included in Goldfish is because it is a sweetener and a preservative. Baking Soda, Sodium Bicarbonate, is a compound that forms covalent bonds. It is an odorless white powder. Some common uses of baking soda is are in cooking, cleaning, and medicine. The chemical formula for sodium bicarbonate is NaHCO3. It’s molecular weight is 84.006609 g/mol and it’s melting point is at 50 °C. Some hazards are eye irritation and nausea. The purpose of including baking soda in Goldfish is that it causes the dough to rise. Monocalcium Phosphate, Acid Calcium Phosphate, is a colorless powder and has a strong acidic taste. Some common uses are in baked goods and in fertilizers. The chemical formula of acid calcium phosphate is CaH4P2O8 and it forms ionic bonds. The molecular weight of monocalcium phosphate is 234.052484 g/mol. Some hazards are damage to blood vessels and the development of renal disease. The purpose of including monocalcium phosphate in Goldfish is that it reacts with baking soda to cause the dough to rise. Goldfish would not be the same with any of these ingredients. They are all necessary for the making of Goldfish.
Everything is made up of elements. These elements make up compounds which make up everything. There are compounds in the food we eat and even in us. There are many compounds in Goldfish. Some of these include salt, niacin, sugar, baking soda, monocalcium phosphate. These ingredients combine in a unique way that if they were interchanged with other things we would have a different outcome. Without these ingredients Goldfish would taste and/or look different.