Search Results
Showing results 1 to 4 of 4
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-003-753.gif?itok=YsrFeIga)
Monster Mallows
Source Institutions
In this activity, learners explore how ordinary marshmallows expand when heated in a microwave.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-003-751.gif?itok=k-yhKGg2)
Smell the Maillard Reaction
Source Institutions
In this activity, learners cook amino acids and sugar to explore the range of aromas released.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-003-750.jpg?itok=nXtUwiJP)
Hollandaise Sauce: Emulsion at Work
Source Institutions
In this activity, learners follow a recipe to make hollandaise sauce. Learners discover how cooks use egg yolks to blend oil and water together into a smooth mix.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-003-752.gif?itok=IIgYSLW1)
Supercooled Water Drops
Source Institutions
In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.