Cooking bacon till it is "crisp," would be a chemical change correct? Since you are pretty much burning it?
Yes, even cooking bacon some other way is a chemical change, too. Cooking generally is a chemical change unless one is just boiling water.
Cooking bacon until it becomes crispy is actually a physical change rather than a chemical change. Let's break down the difference between the two:
A chemical change involves a transformation of the substance at the molecular level, resulting in the formation of new chemical substances. In other words, the composition of the bacon would need to change for it to be considered a chemical change. Examples of chemical changes include burning a piece of paper or rusting of iron.
On the other hand, a physical change is a change that does not involve the formation of new substances. It only alters the physical characteristics of the material. In the case of bacon, cooking it until it becomes crisp is a result of a physical change. The heat causes the water content in the bacon to evaporate, while the fat becomes hot and melts, resulting in the bacon getting crispy.
So, when cooking bacon until it reaches a crisp texture, you are not chemically changing the composition of the bacon, but rather changing its physical properties through the application of heat.