Science Experiments You Can Eat

Science Experiments You Can Eat

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Overview

Kids take the reins in the kitchen with this hands-on book of edible science experiments! With revised and updated material, a brand-new look, and hours of innovative, educational experiments, this science classic by award-winning author Vicki Cobb will be devoured by a whole new generation of readers.

Combine with such books as Awesome Science Experiments for Kids to help junior scientists continue their learning, whether at home or in a classroom.

With contemporary information that reflects changes in the world of processing and preserving foods, this cookbook demonstrates the scientific principles that underpin the chemical reactions we witness every day—just by cooking.

And once readers have tested their theories and completed their experiments, they can eat the results! From salad dressing to mayonnaise, celery to popcorn, and muffins to meringues, this book uses food to make science accessible to a range of tastes.

Also included is essential information on eating healthfully, plus additional resources for further exploration.  

This nonfiction guide is an excellent choice for tweens in grades 5 to 6, especially during homeschooling. It’s a fun way to keep your child entertained and engaged while not in the classroom.

Product Details

ISBN-13: 9780062377296
Publisher: HarperCollins Publishers
Publication date: 07/05/2016
Pages: 256
Sales rank: 45,300
Product dimensions: 8.00(w) x 9.25(h) x 0.60(d)
Age Range: 8 - 12 Years

About the Author

Vicki Cobb is the author of many award-winning science books for young people. With degrees from Barnard College and Columbia University Teachers College, Vicki enjoyed an early career as a science teacher. She now devotes all her time to writing and speaking to teachers, children, and librarians all over the country. She frequently writes for the Huffington Post and is also the founder and president of iNK Think Tank, an organization dedicated to getting high-quality nonfiction books into classrooms. To find out what recent science experiment Vicki has been cooking up, visit her online at www.vickicobb.com. 


Tad Carpenter is a designer, illustrator, teacher, and author. He has written and illustrated over a dozen books for readers of all ages. Tad runs his design and branding studio, Carpenter Collective, with his wife, Jessica, in Kansas City, Missouri. Visit him online at tadcarpenter.com.

Table of Contents

1 Hungry? 1

Playing with Food 2

How to Use This Book 4

2 Solutions 7

Rock Candy: Recovering Solute Crystals 9

Ice Pops and the Freezing Point of Solutions 13

Fruit Drinks and Dissolving Rates 16

Sour-Ball-Ade 18

Red Cabbage Indicator 20

Optically Active Syrups 24

3 Suspensions, Colloids, and Emulsions 31

Borscht Cocktail: Separating Suspended Particles 32

Liquid Food and the Tyndall Effect 36

Salad Dressing: A Liquid Suspended in a liquid 38

Emulsions 41

Mayonnaise: A Stabilized Emulsion 42

Strawberry Bombe: A Frozen Emulsion 45

Consommé: Clarification by Flocculation 48

4 Carbohydrates and Fats 53

Syrups: Solutions That Don't Crystallize 55

Hygroscopic Cookies 58

Starches 61

Tapioca 63

Grape Jelly: How Pectin Acts 65

Fats and Oils 67

Nut Butter: Pressing Out Oils 69

Butter: Coalescing Fat Droplets from a Suspension 71

An Ice Cream Taste Test 74

5 Proteins 81

Meringues: The Properties of Fog Whites 83

How to Save Egg Yolks 88

A Quick Cupcake Recipe 90

Custard: Coagulating Protein 91

Sour Milk Biscuits: Protein Denatured by Acid 94

Gelatin: Sol-Gel Transformation 96

Muffins: A Study of Gluten-the Wheat Protein 100

6 Kitchen Chemistry 105

Lemon Fizz: A Reaction Forms a Gas 107

Cupcakes: How Cokes Rise 108

Basic Cupcake Recipe 113

Caramel Syrup: Sugar Decomposes 116

Onions and Hamburgers: The Maillard Reaction and Caramelization of Cooking 118

Vitamin C Fruit Salad: Oxidation of Fruit 121

Fruit and Tea Punch: Testing for Iron 124

Mango Egg Yolks: Molecular Gastronomy 127

7 Plants We Eat 133

Raw Vegetable Salad: How Plants Take in Water 136

Striped Celery Snack: How Water Moves Up Stems 138

Spinach: Color Changes in Chlorophyll 141

Boiled Winter Squash: A Study of Cellulose 143

Chop Suey: How Beans Sprout 146

Popcorn: Measuring Moisture in Seeds 149

8 Microwave Cooking 155

Honey Cake: A. Map of Microwave Hot Spots 157

Boiling Microwaved Water without Heat 160

Microwaving Away Staleness 162

Microwave Popcorn 163

9 Microbes 169

Sally Lunn Bread: A Study of Yeast Activity 171

Pretzels: Inhibiting Yeast Action 175

A Comparison of Yogurt Cultures 179

Cultured Cream 182

Cottage Cheese: Whole Milk vs. Skim Milk 185

10 Enzymes and Hormones 191

Rennet Custard: A Study of Enzyme Action 192

Cut Apples: Kiwi Stops the Browning 194

Jell-O with Pineapple: How Heat Affects an Enzyme 196

Baked Steak: Acids, Bases, and Enzyme Action 199

The Ripening Hormone 206

11 Science Experiments We Do Eat 211

Beef Jerky: Drying and Curing 213

Zucchini: Freezing and Thawing 216

Canned fruits and Vegetables: High-Acid vs. Low-Acid Foods 220

Chocolate Pudding: Carrageenan Stabilization 226

How to Read a Nutrition Facts Label 233

Cooking Terms and Instructions 236

Scientific Glossary 240

Equivalent Measures 246

Selected Bibliography 246

Index 247

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