Search Results
Showing results 1 to 2 of 2
Mixing and Unmixing in the Kitchen
Source Institutions
In this chemistry investigation, learners combine common cooking substances (flour, baking powder, sugar, salt, pepper, oil, water, food coloring) to explore mixtures.
Chemical Identification
Source Institutions
In this activity, learners discover how a cabbage juice indicator helps identify acids and bases, and how iodine indicates the presence of starch.