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Monster Mallows
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In this activity, learners explore how ordinary marshmallows expand when heated in a microwave.
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Smell the Maillard Reaction
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In this activity, learners cook amino acids and sugar to explore the range of aromas released.
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Hollandaise Sauce: Emulsion at Work
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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.
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Supercooled Water Drops
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In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.
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Mixing and Unmixing in the Kitchen
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In this chemistry investigation, learners combine common cooking substances (flour, baking powder, sugar, salt, pepper, oil, water, food coloring) to explore mixtures.
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Bake Ice Cream in Your Oven
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In this a hands-on activity, learners explore how to put ice cream in an oven without it melting. Ideas in this activity include insulation and cooking.
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Butter Up
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In this activity, learners will discover how to make butter from scratch. One optional tips includes adding marbles to speed up the process.