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Stability of Egg White Foams
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In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.
Chemical Identification
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In this activity, learners discover how a cabbage juice indicator helps identify acids and bases, and how iodine indicates the presence of starch.
Properties of Metals
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In this activity, learners explore the properties of metals at four stations. The stations include A) Magnetism and Breakfast Cereal; B) Conductivity of Metals; C) Alloys; and D) Metal Plating.