Kitchen Science Single Kit

National Standards for Grades 7-10

The kitchen is a fantastic, yet familiar place to explore physical and chemical properties and learn chemistry and biology concepts. Students explore the chemistry of standard ingredients used in baking and learn how different preparation methods using the same ingredients affect the textures and flavors of foods. 

Students have the opportunity to conduct five experiments:

• Reactions & Properties of Things Found in the Kitchen
• Capturing Wild Yeast
• The Effect of Temperature on Yeast
• Reactions of Yeast to Different Food Sources
• Comparing Internal Structures and Textures of Baked Goods. 

The kit Includes worksheets, assessment materials, graphing exercises, recipes, and answer keys. Allow 3 hours of lab time for the first four experiments and an additional 30-45 minutes for the comparison of baked goods. The kit includes materials for 1-4 students. 

Included in kit:

• Instructor's Manual
• Goggles
• 24-Well Microplates
• Universal Indicator
• Universal Indicator Color Chart
• Test Tubes
• Test Tube Rack
• Thermometer
• Lugol's Solution
• Vinegar
• Deionized Water
• Baking Powder
• Baking Soda
• Corn Starch
• Sugar
• Flour
• Jars
• Box of Vinyl Gloves
• Yeast
• Measuring Scoops
• Box of Toothpicks
• Deli Container
• Weigh Paper
• Plastic Teaspoon
• Plastic Pipets 

The kit also requires a scale and a Bunsen burner, hot plate, or stove top, not included.

This product ships separately and requires 2-4 weeks delivery time.