Tag Archives: amy rowat

Make The Best Pie Ever Using Science

One of the staples of the holiday season is pie and while you may have Grandma’s recipe for the perfect crust, do you really know what goes on at a molecular level? UCLA biophysicist Amy Rowat shares some of the scientific aspects of apple pie and explains how you can apply these insights in the kitchen.

1.    Think of butter as a gas.

Butter is really just a bunch of teeny tiny water droplets dispersed in a matrix of fat. In the oven, these water droplets convert from liquid to gas. This means that the chunks of butter you can see in your dough are really just big pockets of air waiting to happen. More air = flakier crust! While butters with the highest butterfat content are generally synonymous with the highest quality butter, when it comes to baking pie a slightly lower fat content, and higher water content, may be a good thing.

2.    Experiment with the liquids you add to your pie dough
.
Gluten gives structure and stability to pie dough, but can also make pie dough dense and tough when over-developed. Typically water is added to create pie dough, but you can experiment with different liquids —like vodka, rum or even carbonated water— that impede the formation of gluten protein networks.

 3.    Sometimes the best pie is a day-old pie.
Temperature is important for pie texture. Because molecules flow more quickly past each other at higher temperatures, hot pie filling straight from the oven will be more runny; as the pie filling cools, starchy molecules like cornstarch and flour spend more time interacting with each other. As the pie cools, the pectin molecules of your fruit also spend more time interacting with each other. This results in a more solid, gel-like filling that will take longer to seep out of the pie when it is cut and served on a plate.

For more research videos, subscribe to Fig. 1

The squishiness of cancer cells

Cells are tiny, but what they can reveal about our health is profound.

A misshapen nucleus is bad news. For any given cell, the nucleus — the home of most of a cell’s genetic material — generally takes a fairly consistent shape. But when things go wrong and disease takes hold, the nucleus can become deformed.

UCLA’s Amy Rowat explains how an enlarged nucleus is a telltale sign of something gone awry. Corrupted cells with cancerous leanings take on a different texture to healthy cells. They are softer and more malleable, or, as Amy puts it, more “squishy.”

Her research investigates the texture and squishiness of cells in our body, which can have a huge impact on treatments for cancer and genetic disorders. Using tiny instruments, this change in cellular flexibility can be used to diagnose disease, and could one day help determine which treatments might be most suitable for each patient.

While the minutia of a nucleus may initially seem too tiny to focus on if we’re seeking to understand something as complex as cancer, the ‘squishiness’ of a cell may open up a vast array of innovations and breakthroughs. The significance of basic research is just as consequential as applied research. It seeks to answer larger, fundamental questions and offers the possibility of finding answers with wide ranging effects. Sometimes starting with a broader set of questions can lead to a variety of discoveries whose full impact cannot be known at the outset. A collaboration with the UCLA medical school means Rowat’s work could have a meaningful clinical impact on the study and treatment of cancer and other diseases.

Want to see more? Subscribe to Fig. 1 on YouTube