Exploring Kitchen Science: 30+ Edible Experiments and Kitchen Activities

Exploring Kitchen Science: 30+ Edible Experiments and Kitchen Activities

by The Exploratorium

Hardcover

$14.95
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Product Details

ISBN-13: 9781616288006
Publisher: Weldon Owen
Publication date: 10/20/2015
Pages: 112
Sales rank: 218,386
Product dimensions: 7.60(w) x 7.30(h) x 0.60(d)
Age Range: 8 - 12 Years

About the Author

Internationally acclaimed as the first hands-on science museum of its kind, the Exploratorium is home to more than 475 interactive exhibits, all of which create an otherworldly and awe-inspiring experience of everyday physical forces. More than half a million people visit the museum annually, and several hundred thousand more interact with exhibits sent abroad. The Exploratorium was awarded National Science Board 2011 Public Service Science Award for its continued good works in heightening awareness of the intersection of art and science, and it has trained more than 6,000 teachers in learning through hands-on interaction.

Read an Excerpt

Dance Up A Batch of Butter

Several marbles
Several glass or plastic jars (baby food jars are great)
1 cup (235 mL) heavy cream
Parsley, chives, garlic, or orange zest,
 
1. Put one marble in each jar. Divide the heavy cream among the jars and seal each
one tightly—you don’t want to fling dairy products all over the kitchen.

2. Time to shake it! We mean it—shake the jars like crazy. The marbles will fly around inside, as will the cream. You can share the shaking with a friend, or carefully roll them on the ground.
 
3. At first you’ll hear the marble kicking around inside the jar. When you’ve been shaking it for a while, it’ll start to get quiet and then hush up completely. Keep shaking and soon you’ll see a chunk of butter starting to form.
 
4. Once you,ve got a good clump, remove the marble, give your butter a rinse, and spread it on a slice of bread near you!
 

What’s the Deal?

Heavy cream is an emulsion: a substance that occurs when droplets of one type of liquid float in another without mixing together. The fat molecules in heavy cream don’t mix with the water molecules; they prefer to stay suspended as distinct globules without bonding to any H20! But when you shake the heavy cream, those fat molecules slam together and—if they slam hard enough—they start to stick together and form butter. The marble helps speed up that process and gives the fat something to gather around. The fat glob gets bigger and bigger until there is a ball of mostly fat with some water molecules mixed in, and you have a delicious spread.,
 

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