Science Fare - Chemistry at the Table Book w Experiments

 

Chemistry at the Table gives some good background information on oils, triglycerides, and saturated vs. unsaturated fats. Students experiment with properties that determine the quality, appearance, taste, texture, and smell of foods. High school students will enjoy making pleasant-smelling esters and determining the fat content of snack foods. Students of all ages will benefit by discovering the differences between fat-soluble and water-soluble vitamins. Elementary students can discover how flavors of food are perceived through a combination of taste and smell. Students will learn the role of chemistry in designing food products which are appealing, stable, and healthy for consumers.

• 83 pages
• 10 activities
• Grades 412

Table Of Contents

• Contributors
• Principal Investigators
• Partners for Terrific Science Advisory Board
• Acknowledgments
• Foreword
• The Center for Chemical Education
• Partnership Network
• An Invitation to Industrial Chemists
• How to Use This Teacher Resource Module
• Employing Appropriate Safety Procedures
• Background for Teachers
• Overview of the Food Industry
• Overview of Procter & Gamble
• Content Review
• Using the Activities in the Classroom
• Pedagogical Strategies
• Annotated List of Activities and Demonstrations
• Curriculum Placement Guide
• Activities and Demonstrations
  • 1. Flavors Are Chemicals
  • 2. A Vanilla Taste Test
  • 3. Sense-Fooling Pies
  • 4. Esters Are Food Flavorings
  • 5. Why Popcorn Pops
  • 6. Chemicals Make the Cake
  • 7. The Action of Leavening Agents
  • 8. The Densities of Fats and Oils
  • 9. The Fat Content of Snack Food
  • 10. Solubility of Vitamins
• Addressing the National Standards

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