Others Like “From Sauce to Solid: The Science of Cranberry Condiments” (top 20 results)
|
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…
Read more
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.
Read more
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!
Read more
Have you ever wondered how fun toys like Silly Putty®, Gak™, and Slime™ are made? These products are so much fun because of the properties of polymers, which make them delightfully bouncy, stretchy, sticky, moldable, breakable, hard, soft, and just plain fun! In this science project you can be the developer of your own slime product by changing the amount of a key ingredient. By observing the physical properties of your results, you can choose the best recipe for your new…
Read more
Do you know why enzymes are oftentimes called the workhorses of biochemistry? It's because they can speed up a wide variety of chemical reactions, and chemists and biologists use enzymes to do all kinds of jobs. In this project, pectinase, an enzyme frequently used in the food industry, will be used to extract juice from apples.
Read more
Everyone loves the beautiful colors of fall, but where do they come from and how does the change in colors happen? In this project, you will uncover the hidden colors of fall by separating plant pigments with paper chromatography. What colors will you see?
Read more
Cake, cookies, pie, ice cream, hot chocolate, lemonade... Yum! What do all these delicious treats have in common? Sugar. In addition to providing sweetness, sugar adds bulk, flavor, and structure to foods. But is it necessary to add sugar to achieve sweetness? Can the same sweetness be achieved using sugar substitutes like artificial or natural sweeteners? In this project, you will test sugar and sugar substitutes and compare the sweetness of each in relation to sugar. In the end, your day will…
Read more
Carbonated bevarages are quite popular in the United States (despite the health risks of drinking too much of the sugary ones). Many people love their bubbly, fizzy flavors. But how do the bubbles, fizz, and taste get into the water? In this cooking and food science project, you will work with baking soda, citric acid, and sweetener to create a your own soda pop. Once you develop your recipe, try it out on your friends and family. Who knows? You might create the next soda pop sensation!
Read more
There is nothing quite like the smell of fresh-baked bread to make your mouth water! As any baker can tell you, you cannot bake bread without yeast. Yeast actually eat sugar so that they can reproduce and make more yeast, and make bread dough rise. But can they use sugar substitutes to do this? In this science project you will get to investigate how well yeast grow with sugar substitutes as a food source. Pass the butter, please!
Read more
Who doesn't love soaking up the last bit of gravy on Thanksgiving? Or dipping a crusty cube of bread into a cheese fondue? Or scooping up the thick juices from a fruit pie? Sauces make eating a joy! They provide concentrated flavor in a thickened liquid form, with a pleasing texture and consistency that carries or compliments the flavor of the rest of the food. No matter if they're salty, spicy, savory, or sweet, sauces make foods richer and more special.
There are many ways to thicken sauces,…
Read more
|
Explore Our Science Videos
Build a Machine to Lift Water - STEM Lesson Plan
How to Build a Toy Car - Science Project
How Far Can a Sneeze Go?