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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.
Stability of Egg White Foams
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In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.
Biochemistry Happens Inside of You!
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In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.