Others Like “Flavor That Food! Exploring the Science of Marinades” (top 20 results)
Have you ever wondered how your clothes get their color? Dyeing textiles is a very complicated process and involves a lot of chemistry. Not only are the properties of the dye and fabric important, but the dyeing conditions also have to be exactly right to get optimal color adsorption. Curious about how it works? In this science project, you will color wool with Kool-Aid® and explore the chemistry of dyeing.
Spicy fried tofu. It's a delicious and savory main dish at many Asian restaurants. Stab a golden-brown piece, bite into it, and the juice inside rushes out, filling your mouth with rich flavors. Continue eating and you find the texture is very chewy and meat-like. Did you ever wonder how those white blocks of tofu you see in grocery stores are transformed into the chewy little sponges packed with flavorful juices you see in Asian restaurants? Try this cooking and food science fair project to…
Have you ever been to a buffet and found yourself surrounded by a wide variety of taste sensations? People are generally able to discern five basic tastes: sweet, umami (also known as savory), salty, sour, and bitter. How sensitive is a person's tongue for these basic tastes? Is it easier to detect some flavors at low concentrations compared to others? In this human biology science project, you will find out by exploring your taste thresholds for sweetness, saltiness, and sourness. Get ready to…
Do you filter your tap water before drinking? Many commercials claim these filters make your drinking water cleaner and safer. But what, exactly, are these filters doing and is the water really cleaner afterwards? The cleaning power comes from their filling material, called activated carbon. It exists in all kind of forms: powder, granules, foams, and blocks. Do you think it matters what type of activated carbon is inside the filter? In this activity you will investigate whether larger or…
While looking at a package of dry yeast it is hard to believe that the package has organisms in it that are alive. But add the right ingredients and presto, the mixture becomes a bubbly, oozing, mess of life! What are the right ingredients? What does that yeast need to become active? Do this science project and figure it out for yourself!
Have you ever made your own ice cream? If you have, you probably know that you need to get the ice cream mixture really cold to freeze it quickly. Ice cubes alone will not do the job, but if you add chemicals, such as salt or sugar, to the ice cubes that surround the ice cream container, the mixture gets cold enough to freeze. Why does that work? How does adding salt or sugar affect the freezing point of water? Find out with this ice-cold science project and use your results to make your own…
If you live in a place that gets cold in the winter, you have probably seen trucks out spreading a mixture of sand and salt on the streets after a snowfall to help de-ice the road. Have you ever wondered how this works? This basic chemistry project can give you some clues.
Have you ever noticed that the salt you are using says it is "iodized"?
Iodine is an important micronutrient, which means we need it in small quantities to be healthy. Because iodine is rare in many people's normal diets, it is added to table salt. Then when people salt their food, they are also adding this important micronutrient. In this food science project, you will use some kitchen-friendly chemistry to investigate which types of salt have iodine added (in the form of iodide) and which do…
Gelatin! It's hard to think of another food that is used as frequently on the dinner table as off. You can find it in all sorts of sweet foods, from ice cream, yogurt, and gummy bears, to marshmallows and yellow colorings for sodas. Off the table, it shows up in glues, photographic paper, playing cards, crepe paper, medicine capsules, hair gels, and professional lighting equipment. From the kitchen to the theater—what a range of uses! In this cooking and food science fair project, you'll…
You know that sugar makes food sweet, but did you know that there are different kinds of sugar? Sucrose is the granulated sugar that you usually use for baking. Another kind of sugar, which is found in honey and in many fruits, is glucose. In this science project, you will measure the concentration of glucose in a variety of foods. You will use special test strips that change color in response to glucose to measure the glucose concentration in different foods.
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