Others Like “Make Yogurt Spheres Using Molecular Gastronomy” (top 20 results)
Forget drinking your juice. Instead, try snacking on it! Use the steps and recipes in this food science project to transform drinks into semi-solid balls that pop in your mouth. The technique is called spherification and it is part of a larger food science trend called molecular gastronomy— but we just call it yummy science!
Have you ever had a cut or a bloody nose that seemed like it would bleed forever? Though it might have seemed like a long time, it probably did stop pretty quickly. This is because different factors in a person's blood normally work together to plug the opening caused by the cut in a process called blood clotting or coagulation. However, some people have a genetic disorder called hemophilia that causes them to bleed excessively. If a person has hemophilia, he or she is usually missing some of…
Can you imagine clothing, handbags, or shoes made from seaweed or spider silk? To become more sustainable, the textile industry is looking for ways to develop more eco-friendly fabrics. Biofabrics derived from living organisms such as seaweed or bacteria have been proposed as a potential alternative to conventional fibers. In this science project, you will make several biofabrics from alginate (seaweed) and conduct tests to find out which one is most suitable as a textile replacement.
Sauerkraut, pickled fish, pickled vegetables, kimchi, corned beef, processed cheeses, smoked lunch meats. Do you like these high-salt foods? What about your grandparents, do they? Do your grandparents seem to like most foods to be a bit saltier than you do? Try this science fair project if you want to find out more about the incredible, edible rock known as salt, and why people vary in how much of it they like to eat.
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A delicious and quick lunch is a cup of tomato soup and a grilled cheese sandwich. Biting into the toasty, butter-soaked bread and gooey cheese is very comforting. But what makes the cheese melt so nicely? Do all cheeses melt this way? In this cooking and food science fair project, you will experiment with making and determining the best recipe for processed cheese.
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Would you like to add an unusual twist to a yummy food like ice cream? In this kitchen science project, you will make mind-bending hot ice cream. You will experiment with, and of course munch on this gastronomic treat. It is easy, it is delicious, and it is fun! Go ahead and try it out!
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…
Have you ever tasted a delicious burger and wondered how it got so much flavor? Maybe you have heard your family talk about marinating foods before cooking or grilling them. A marinade is a mixture of seasonings used to flavor or tenderize food. Most cooks have strong opinions about the best way to marinate their favorite food, be it a large steak or a tofu burger. In this cooking and food science fair project, you will run controlled tests to see what factors are most important in making a…
Instant cold packs are popular with coaches and parents for treating minor bumps and bruises. The instant cold packs are not pre-cooled—you just squeeze the cold pack and its starts to get cold. So how does it work? In this chemistry science fair project, you will investigate the chemical reaction that occurs in instant cold packs.
In this project, you'll learn how to isolate DNA from onion cells, separating it from other cellular components in a manner that still preserves its structure and sequence. In the end, you'll have enough DNA to see with the unaided eye, and you'll be able to spool it to demonstrate its strand-like structure.
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