Innovating Science Science In The Kitchen Lab Kit

Innovating Science In The Kitchen Lab Includes Sufficient Materials For Fifteen Groups Along With Teacher'S Manual And Student Study Guide Copymasters. Students Will Perform Chromatography On Commercial Food Colors Using Chemical Tests To Identify An Unknown Cooking Ingredient And 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. Lastly Examine Some Of The Differences And Similarities In The Materials Used To Clean Up Such As Soap, Hand Dishwashing Detergent And Machine Dishwashing Detergent.