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Have you ever thought of your kitchen as a chemistry laboratory? Your kitchen may look different than a scientist's laboratory, but you use many of the same methods that they do each time you cook. Both cooks and scientists measure and combine ingredients. They mix, heat, cool, shake and stir mixtures. Care is taken to follow recopies and record and observe results. When they see amazing changes occur, they say "how did that happen?" In this class, students will use scientific investigation to answer such questions as: Why does popcorn pop? Why do onions make you cry? Why do apples brown when we cut them and how can we stop that process? What makes pudding and gravy lumpy? Why does yeast make bread rise? Each week we will answer a different science mystery in a fun and DELICIOUS way!
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