Others Like “Top Crops: Finding Hidden Grasses and Beans in Processed Foods” (top 20 results)
OK, spill the beans, what's your favorite bean-rich food? Burritos? Chili? Or maybe you prefer the spicy Indian stew of lentils, known as dal? But what about fried tofu? Soymilk? Or peanut butter and jelly sandwiches? Did you know those foods come from beans as well? Beans are important to the diets of many people, and in this cooking and food science fair project, you'll learn how the liquid that beans are cooked in affects how quickly or slowly they soften.
Mowing the lawn is hard work, especially on a warm day. Not only do you have to mow the grass, but you also have to dispose of the clippings. Some people add the clippings to a compost pile in their yard, which is a great idea. But did you know that some grasses can be used as a source of energy? In this energy science fair project, you will learn more about a type of energy called biomass energy. You will grow different kinds of grasses and see which type of grass gives you the most biomass,…
Close your eyes for a moment and think about your favorite cake, pasta, and crusty bread. OK, you can open your eyes now, and please do not drool on your computer! What was the cake you pictured like? Was it light and fluffy? Did you imagine pasta with a silky, smooth texture? Was the bread you pictured wonderfully chewy? Did it give your jaws a workout? In this science fair project, you will explore an amazing substance in these foods, called gluten, and discover why these foods, all made from…
Maple syrup is deliciously gooey and great on breakfast foods like pancakes and waffles. But it has another amazing property. It can be turned into maple candies with a range of textures, like sticky maple taffy or molded maple sugar candy. In this science fair project, you will investigate how the temperature that maple syrup is heated up to affects what type of maple syrup-based candies can be made.
Dried beans are a major ingredient in dishes served all over the world. In their dried form, they can be stored for years and then "brought back to life" by soaking them in water. In this cooking and food science fair project, you will measure just how much water is absorbed by beans when they rehydrate (soak up water). Can such a little bean really hold that much water?
Whether you are sitting around a campfire, or drinking hot chocolate after a day in the snow, nothing says fun quite like a marshmallow! Even its name is soft and spongy! In this cooking and food science fair project, you will make your own marshmallows several different ways, and discover the three special ingredients that give marshmallows their unique texture. You will also find out why they melt so quickly. Explore the science of these sticky, spongy sweets!
Apple pie is one of America's traditional desserts. It can be enjoyed on its own or with a scoop of vanilla ice cream. The cool sweetness of the ice cream combines with the warm apples and flaky pastry to create a taste sensation. However, if the pastry that surrounds the apples is heavy or chewy then that can really affect how much you enjoy this treat. But how do you make a pastry that is light and flaky? In this cooking and food science fair project, you will find out by experimenting with…
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…
Wondering what sustainable, high-producing agriculture might look like? This science project explores how analyzing bird's-eye-view pictures of a field can make farmers aware of variations in their fields. Farmers can use this information to optimize their farming practices, or even feed this information to high-tech agricultural equipment so the machines can automatically adjust their actions (like fertilizing or watering) to the needs of a piece of land.
Some molecules can be either left- or right-"handed." The left- and right-handed molecules have the same number and type of atoms, and their chemical structures look identical, but they are actually mirror images of each other. Many naturally occurring molecules have this property, called chirality. Chiral molecules can interact with polarized light in an interesting way—they rotate the plane of polarization. This chemistry science fair project describes how to make a homemade polarimeter…
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