Science in the Kitchen

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描述

This comprehensive kit incorporates a variety of scientific techniques all themed around common kitchen materials. Students will 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), and lastly examine some of the differences and similarities in the materials used to clean up (soap, hand dishwashing detergent, and machine dishwashing detergent). Kit contains enough materials for fifteen groups. Teacher’s Manual and Student Study Guide copymasters are included.

Kit Includes:

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 x 5g Papain
1 x 15g Gelatin
1 capsule Ascorbic Acid
3 x 30mL Iodine Potassium Iodide
1 x 30mL Starch Indicator Solution
1 x 100mL Detergent (Hand) 5%
1 x 100mL Detergent (Machine)
1 x 100mL Liquid Soap, 5%
1 x 30mL Calcium Chloride, 5% Solution
1 Pkg/50 Universal Indicator Strips
1 Pkg/15 Graduated Plastic Pipettes
90 Disposable Medicine Cups
75 Polystyrene Test Tubes
1 Pkg/4 Capillary Tubes
1 Pkg/15 Chromatography Sheets
15 Spot Plates
1 box Toothpicks