Food LabsRemember, because you are going to eat the products from these labs, never do them in a science lab.
THE CHEMIST'S RECIPE FOR CHOCOLATE CHIP COOKIES
- The following recipe for chocolate chip cookies appeared in Chemical & Engineering News.
PARTIAL THERMAL DEGRADATION OF CARBON DIOXIDE
FOAMED SACCHARIDES WITH PROTEIN INCLUSIONS
- Peanut Brittle
FREEZING TEMPERATURE OBSERVATIONS
- Making Ice Cream
- Cream will freeze quickly if the temperature is lowered around it to well below the freezing point of water, 0 deg. C. The frozen cream will be smooth if it is in motion as it freezes. In this investigation, you will use rock salt to lower the temperature of melting ice below 0 deg. C, and make ice cream.
- Making a Chemical Pie
- We are going to bake a very unusual apple pie. It will be unusual because it does not contain apples. It will taste like apple pie and look like apple pie because your senses will be tricked into thinking it is apple pie. You will use chemicals to produce the taste and flavor of apples and cracker pieces to resemble chunks of apples.
- In this experiment you will make cheese by the same method used for centuries. First, the protein in milk is made solid, and then it is separated from the liquid part of milk. The solid part is called curd, and the liquid is called whey. An enzyme is needed to produce the curd. This enzyme is called rennin and was originally found in the fourth stomach of suckling calves. It is now made in laboratories.
MAKING MOZZARELLA AND RICOTTA CHEESE
- Making your own cheese is fun, interesting, and delicious. You will discover that you can make mozzarella that tastes so much better than what you buy in the store. Ricotta cheese can be made from the fresh whey produced in making the mozzarella.
THE CHEMISTRY OF CABBAGE TO SAUERKRAUT
- This activity involves an old traditional method of producing sour sauerkraut from sweet cabbage in 2 weeks. The method uses physical changes, osmosis, and diffusion to remove water and sugar from the cabbage. Biochemical changes occur when the sugars are converted to lactic acid by fermenting enzymes in bacteria to produce the acidity that causes the sour, tangy taste. This activity will take 2 weeks to complete.
