Science is more fun when you can eat the results.
Science is a discipline that allows children the opportunity to explore, experiment and learn about the world around them. Kids also love to eat; the more fun or unusual the food, the better. Combine the experience of exploration with the joy of eating and try some edible science projects.
Exploding Soda Pop
Have two 20-ounce bottles of sugar-free lemon lime soda ready (or more depending on the necessary number of servings).
Hand one bottle of soda pop to a child. Have the child shake the bottle. Point the bottle away from everyone and remove the lid. Watch the soda explode everywhere! Shake up the second bottle of soda. This time, have the child tap on the sides of the soda bottle until there are no longer any bubbles stuck on the sides. When the child opens this bottle of soda, it will not explode.
Explain that the first soda bottle was full of bubbles, pressure and gas. The pressure increased and gas expanded when the bottle was shaken. By tapping on the second bottle, all the expanded gas moved to the top; when opened there was no gas on the bottom to force the soda to overflow. Share the unexploded soda.
Blue Clouds
Preheat an oven to 400 degrees Fahrenheit. Beat four egg whites with a mixer until frothy; beat in 1 teaspoon of cream of tartar at medium speed. Slowly add 2 tablespoons of sugar. When you see soft peaks in the egg whites, add 1 tablespoon sugar while you mix the egg whites on high speed. As the egg whites stiffen, slowly add 2 cups of sugar minus 3 tablespoons. Add two drops of blue food coloring. Beat the egg whites on high until they are stiff and glossy. Drop tablespoons of egg whites onto a cookie sheet, as you would for cookies. Bake for one hour.
Explain that the egg whites expanded while being beaten because of the air molecules forced inside them by the mixer; the egg whites expanded further when baked because the heat from the oven caused the molecules to expand. Let children taste their blue clouds.
Raisins
Place a bunch of washed, stemmed seedless grapes onto a plate, cooking pan or baking dish; spread them out so they aren't touching. Place a cheesecloth over the grapes. Put the grapes somewhere where they will be in the sunlight, either outdoors or indoors. Check the grapes after three days to see if they're drying out. Taste them to see if they still taste like grapes. Continue to check the grapes every day until they have become raisins.
Explain that grapes are full of water; when placed in the sunlight the moisture evaporates, becoming a gas, and the grapes become raisins. If the raisins have remained clean, pass them around.
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