Search Results
Showing results 1 to 2 of 2
Bouncy Egg
Source Institutions
In this activity, learners explore how acids can dissolve eggshells leaving behind a membrane-covered bouncy egg.
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.