Edible Reactions: 14 Food Labs for High School Chemistry

Edible Reactions: 14 Food Labs for High School Chemistry introduces high school students to the fascinating world of food science through 14 engaging chemistry experiments. Each experiment is designed to explore key concepts in chemistry while using everyday ingredients found in the kitchen. Students will learn about molecular structure, acids and bases, atomic structure, chemical reactions, and so much more–while baking, boiling, and blending their way to new scientific discoveries. From making pickles to observing how boiled eggs peel after cooling in ice, each experiment includes clear, step-by-step instructions. Those instructions are paired with student handouts that allow for data collection and provide post-lab questions that include explanations of the scientific principles at play. To support teachers, the book also includes tips and hints for lab setup along with detailed answer keys for each experiment. The answer keys will also provide in-depth explanations for each experiment’s results, helping teachers better support students in developing a firm grasp on the underlying chemistry. Highlights of the experiments include: Creating a gummy bears to taste the sour property of an acid Investigating the Maillard reaction (oxidation-reduction) in soft, baked pretzels Exploring the role of the ideal gas law through baking soda in cupcakes Making peanut-less brittle (candy) to calculate percent yield Understanding dimensional analysis with a converted recipe for fudge Designed for classroom use, Edible Reactions: 14 Food Labs for High School Chemistry allows students to connect abstract chemical theories with the tangible, delicious results of their experiments. If you’re a teacher looking for fun, educational labs that excite and engage students, this book provides a the labs, student handouts, and answer keys to create tasty and informative dives into chemistry.