Innovating Science™ Science in the Kitchen
Incorporates a variety of scientific techniques, all themed around common kitchen materials.
Supplier: Innovating Science™ IS9355
- Perform chromatography on commercial food colors
- Use chemical tests to identify an unknown cooking ingredient
- Examine the protein-digesting ability of a common meat-tenderizing enzyme
- Use titration to quantify Vitamin C levels and then test an unknown juice or soda (not provided)
- Examine some of the differences and similarities in the materials used to clean up
Class size: 15 groups.
|Science In the Kitchen Kit|
|7 to 14|
|To incorporates a variety of scientific techniques, all themed around common kitchen materials|
|15 Lab Groups|
|13 to 20|
|1 x 0.5mL food color red, 1 x 0.5mL food color blue, 1 x 0.5mL food color green, 1 x 0.5mL food color yellow, 1 x 25g baking powder, 1 x 25g baking soda, 1 x 25g corn starch, 1 x 25g unknown, 1 x 30mL acetic acid, 5% solution, 1 x 30mL iodine solution, 1|
|12.125 x 9.25 x 6.5 in.|
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