Search Results
Showing results 1 to 2 of 2
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.
Swirling Milk
Source Institutions
In this chemistry activity, learners prepare two petri dishes, one filled with water and one filled with milk.