Ace Your Food Science Project: Great Science Fair Ideas [NOOK Book]

Overview

Authors Robert Gardner, Thomas R. Rybolt, and Salvatore Tocci take cooking to the next level with these great food science projects. Young scientists will explore the chemistry of food in finding out how to test for fat, carbohydrates, vitamin C, and more! Many experiments include ideas for your science fair. Students can ace their next project or science test while working with their favorite food!
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Ace Your Food Science Project: Great Science Fair Ideas

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Overview

Authors Robert Gardner, Thomas R. Rybolt, and Salvatore Tocci take cooking to the next level with these great food science projects. Young scientists will explore the chemistry of food in finding out how to test for fat, carbohydrates, vitamin C, and more! Many experiments include ideas for your science fair. Students can ace their next project or science test while working with their favorite food!
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Editorial Reviews

Children's Literature - Gwynne Spencer
A brief introduction sets a welcome tone implying that all of us are scientists all the time, and an effort has been made to dispel the "mad scientist" image that permeates many science fair books. Part of the "Great Science Fair Ideas" series which also includes chemistry, ecology, space science, animal science, human biology, plant sciences, and exercise/nutrition titles, this handsome book is filled with terrific food-science based experiments and explorations. Each chapter includes starter ideas for science projects for ages fourteen and up. Many of the projects in this volume require adult supervision and/or intervention for safety—a fact which is included first in the list of materials as well as in bold red text in the narrative portion of the chapter. A short section on scientific method is followed by an explanation of what science fair judges are looking for, how to be a responsible science fair participant, and safety precautions. Chapters include Food, Energy and Humans (experiments include testing for energy and carbohydrates); Fats, Proteins Vitamins and Minerals (testing for fats, proteins, Tyndall effect, vitamin C); Yeast, Baking Soda and Baking Powder (yeasts and sugars, yeast as a catalyst, many uses of baking soda); Dairy Products (turn milk into cheese, measure mineral content of milk); Fruits, Vegetables, Gelatin, Meat and Carbonated Drinks (keep fruits fresh, how enzymes affect gelatin, carbonation). A page of "Further Reading and Internet Addresses" is followed by an index. Unlike many of the science project books, this one does not tell kids what the outcomes are supposed to be. HOORAY AND HALLELUJIAH! If you know how an experiment is supposed to turn out,it is not an experiment—it is a demonstration, or a magic trick. This title guides the reader to designing good experiments to narrow down the variables to one, and encourages them to repeat and vary the experiments to validate their hypotheses. Readers will want to have their own three by five cards handy to jot down questions that will inspire new science projects, because it is almost guaranteed that every page will spawn at least three new possibilities . . . and this book has 128 pages. The illustrations are clear and easily understood by older readers and will inspire readers to use charts, graphs and illustrations of their own in science projects they set up. Altogether one of the best series for science fair we have seen, this volume presents challenging and thought-provoking food-based experiments for older readers. NOTE: Many of the experiments in this book use dangerous chemicals and solutions that require gloves, protective eye gear and extreme caution. The experiments in this book were previously published in Health Science Projects About Nutrition, Science Fair Success Using Supermarket Products, Science Projects About Kitchen Chemistry and Soda Pop Science Projects, all from Enslow. Reviewer: Gwynne Spencer
School Library Journal
Gr 4-8–These three series offer a wealth of information and differ only in the topics they include. All begin with an introduction that discusses science-fair projects and the scientific method and lists safety tips. The texts consist of five chapters of themed experiments–for example, some of those in Animal Science Project are “Clever Lab and Field Studies” and “Studying Human Behavior.” The chapters introduce the concepts and the experiments that follow demonstrate them. Many entries conclude with ideas for science-fair projects; as in the publisher’s “Score! Sports Science Projects” series, they are indicated by a trophy symbol. Each experiment includes a materials list, steps to follow, questions to consider, and diagrams that clarify the directions. When something potentially dangerous is involved, an adult is listed as the first material in the list and a reminder is included in the experiment. Worthwhile purchases.
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Product Details

  • ISBN-13: 9781464505034
  • Publisher: Enslow Publishers, Incorporated
  • Publication date: 12/1/2013
  • Series: Ace Your Science Project
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 128
  • File size: 6 MB

Table of Contents

Introduction 7

The Scientific Method 8

Science Fairs 10

Safety First 11

Chapter 1 Food, Energy, and Humans 13

1.1 Drying Food 15

1.2 Where Did That Food Come From? 18

1.3 Where Do Carbohydrates Come From? 23

1.4 Testing for Carbohydrates 27

1.5 How Does Heat Affect Carbohydrates? 30

1.6 The Energy Stored in a Corn Puff 36

Chapter 2 Fats, Proteins, Vitamins, and Minerals 41

2.1 Testing for Fatty Food 43

2.2 Testing for Proteins 47

2.3 Proteins and the Tyndall Effect 49

2.4 Testing for Vitamin C 57

Chapter 3 Yeast, Baking Soda, and Baking Powder 61

3.1 Yeast: The Baker's and Brewer's Favorite Organisms 62

3.2 Yeast and Different Sugars 67

3.3 Yeast as a Catalyst 69

3.4 Baking Soda 73

3.5 The Many Uses of Baking Soda 76

Chapter 4 Dairy Products 81

4.1 How Can You Turn Milk Into Cheese? 83

4.2 Can You Measure How Unsaturated a Fat Is? 91

4.3 What Is the Mineral Content of Milk? 97

4.4 How Can You Mix Oil and Vinegar? 99

Chapter 5 Fruits, Vegetables, Gelatin, Meat, and Carbonated Drinks 101

5.1 How Can You Keep Fruits and Salads Fresh? 103

5.2 How Can You Prevent Vegetables From Wilting? 105

5.3 How Do Enzymes Affect Gelatin? 108

5.4 How Does Meat Tenderizer Affect Protein? 110

5.5 Where's the Beef? 111

5.6 How Much Gas Is in a Bottle of Soda? 117

5.7 How Long Does a Fizzy Foam Last? 121

Further Reading and Internet Addresses 125

Index 126

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