Techniques all themed around commonplace kitchen materials. Students will perform chromatography on commercial foodcolors, use chemical tests to spot an unknown cooking ingredient, read about the protein digesting ability of a commonmeat tenderizing enzyme, use titration to quantify vitamin C levels after which test an unknown juice or soda (now not provided),and lastly read about probably the most differences and similarities within the materials used to scrub up (soap, hand dishwashingdetergent, and machine dishwashing detergent). Kit accommodates enough materials for fifteen groups. Teacher’s Manual and Student Have a look at Guide copymasters are included.
Innovating Science Science In The Kitchen Lab