Stability of Egg White Foams

Source Institutions

Source Institutions

Add to list Go to activity
In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives. In doing so, learners explore albumen proteins as well as how the addition of various ingredients (acids and fats) affect the pH and coagulation of these proteins. [Activity is publicly available through a web crawler capture on]

Quick Guide

Preparation Time:
30 to 45 minutes

Learning Time:
30 to 45 minutes

Estimated Materials Cost:
$5 - $10 per group of students

Age Range:
Ages 11 - 18

Resource Types:
Activity, Experiment/Lab Activity


Materials List (per group of students)

  • 4 eggs
  • Lemon
  • Vegetable Oil
  • Cream of Tartar
  • Glass or ceramic bowl
  • Electric mixer
  • 4 funnels
  • 4 small beakers


  • Physical Sciences
    • Chemistry
      • Chemical Bonding
      • Acids and Bases
    • States of Matter
      • Liquids
      • Gases
    • Structure and Properties of Matter
      • Volume and Density
  • The Nature of Science
    • The Scientific Process
      • Conducting Investigations
      • Formulating Explanations
      • Communicating Results

Informal Categories

  • Food and Cooking


To use this activity, learners need to:

  • see
  • touch

Learning styles supported:

  • Involves hands-on or lab activities


This resource is part of:

Access Rights:

  • Free access


  • Johnson, Jill


  • All rights reserved, Exploratorium, 2006