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National Standards for Grades 7-10

 

The kitchen is a fantastic, yet familiar place to explore physical and chemical properties and learn chemistry and biology concepts. Students explore the chemistry of standard ingredients used in baking and learn how different preparation methods using the same ingredients affect the textures and flavors of foods. Includes five experiments; Reactions& Properties of Things Found in the Kitchen, Capturing Wild Yeast (Class Demonstration), The Effect of Temperature on Yeast, Reactions of Yeast to Different Food Sources, and Comparing Internal Structures and Textures of Baked Goods. Includes worksheets, assessment materials, graphing exercises, recipes, and answer keys. Allow 3 hours of lab time for the first four experiments and an additional 30-45 minutes for the comparison of baked goods. Single kit includes materials for 1-4 students, a test tube rack and one pair of goggles.

 

Requires common laboratory equipment including a scale and a Bunsen burner, hot plate, or stove top.

Kitchen Science

SKU: 4-447
    • Instructor's Manual
    • Goggles
    • 24-Well Microplates
    • Universal Indicator
    • Universal Indicator Color Chart
    • Test Tubes
    • Test Tube Rack
    • Thermometer
    • Lugol's Solution
    • Vinegar
    • Deionized Water
    • Baking Powder
    • Baking Soda
    • Corn Starch
    • Sugar
    • Flour
    • Jars
    • Box of Vinyl Gloves
    • Yeast
    • Measuring Scoops
    • Box of Toothpicks
    • Deli Container
    • Weigh Paper
    • Plastic Teaspoon
    • Plastic Pipets 
  • Class Kit 4-447

    Sh. wt. 8lbs, DIM 20” x 12” x 5”

     

    Refill Kit 4-447R

    Sh. wt. 6lbs, DIM 13” x 12” x 5”

     

    Single Kit 4-449

    Sh. wt. 4lbs, DIM 13” x 12” x 5”