This time we will take a look at the science of cooking green vegetables. Now, some of you may be saying "Ick!", but even if you don't like to eat them, it is still interesting to watch them cook. Also, knowing some of the science may interest you enough to give them a second chance, and you may discover how delicious they are.
This experiment is about bread. If you have used my website for long, you know that I like experiments with food, especially when it is tasty food. We regularly bake bread, and there are few smells that are better than the smell of freshly baked bread.
This is not an article about the pros and cons of genetically modified organisms. I am not arguing for them or against them. Instead, the goal of this article is to help you learn some of the basic science involved, to make it easier for you to fact check articles on this topic.
This experiment comes from tonight's supper. I have been craving a big pot of Great Northern Beans; so last night I put some into a pot of water to soak overnight. The results reminded me of a fun science experiment I had done before.
This time, we will conduct an experiment to measure cellular respiration of yeast when it is fed different sugars. While we tend to think of sucrose (table sugar) when we hear the word sugar, there are actually many different chemicals that fall into that category. As we will see, different sugars have different properties.