Calling all foodies!
Bringing food into your classroom is a creative way to get your students more excited about science. We’ve worked with our food science faculty here at Mount Mary University to create a series of videos that show how science concepts can be taught through food. Best of all, the supplies and ingredients you’ll need are readily available and don’t require a fancy lab or equipment. Happy experimenting!
Through this experiment, students will deepen their understanding of solubility by experiencing it with gum and chocolate in their mouths, and with butter and gum in their hands.
In this experiment, students will demonstrate density by adding seven layers of food and liquid to a beaker and observing how they separate and settle
In this experiment, students will use cabbage as a pH indicator. By adding different ingredients to cabbage and boiling water, the boiled cabbage will change colors due to different pH levels.
Using Cabbage as a pH Indicator - Part 2
In this experiment, students will create a hue of colors by adding ingredients to the cabbage juice leftover from the previous pH experiment. Students will be able to tell the approximate pH level of the cabbage juice variations based on their color.
How Gluten Impacts the Properties of Flour
Through this experiment, students will gain a better understanding of the protein gluten and how its presence or lack thereof impacts the properties of dough.