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Innovating Science™ Science in the Kitchen

Incorporates a variety of scientific techniques, all themed around common kitchen materials.

Supplier:  Innovating Science™ IS9355

Catalog No. S96654

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  • Perform chromatography on commercial food colors
  • Use chemical tests to identify an unknown cooking ingredient
  • Examine the protein-digesting ability of a common meat-tenderizing enzyme
  • Use titration to quantify Vitamin C levels and then test an unknown juice or soda (not provided)
  • Examine some of the differences and similarities in the materials used to clean up

Order Info

Class size: 15 groups.



Science In the Kitchen Kit
7 to 14
To incorporates a variety of scientific techniques, all themed around common kitchen materials
15 Lab Groups
13 to 20
1 x 0.5mL food color red, 1 x 0.5mL food color blue, 1 x 0.5mL food color green, 1 x 0.5mL food color yellow, 1 x 25g baking powder, 1 x 25g baking soda, 1 x 25g corn starch, 1 x 25g unknown, 1 x 30mL acetic acid, 5% solution, 1 x 30mL iodine solution, 1
12.125 x 9.25 x 6.5 in.




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