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Rotating Light
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In this activity, learners explore what happens when polarized white light passes through a sugar solution.
Smell the Maillard Reaction
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In this activity, learners cook amino acids and sugar to explore the range of aromas released.
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.
Yeast-Air Balloons
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In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.