Food Chemistry Experiments
This book includes 14 experiments that use food as a means to explore crucial chemistry concepts.
$53.00 – $66.00
Education Levels
Subjects
Food Chemistry Experiments has 14 experiments that use food as a means to explore crucial chemistry concepts. Students are more likely to engage with science when they see concepts applied to the real world. These experiments use Vernier sensors such as spectrophotometers, temperature probes, and CO2 gas sensors to investigate complex questions involving food.
Electronic Version
- 14 ready-to-use student experiments
- Electronic access to up-to-date versions of the experiments
- Instructions for data collection with Vernier Graphical Analysis app with Go Direct sensors. (Does not support data collection with Logger Pro or LabQuest App)
- Essential instructor information, including teaching tips, suggested answers, and sample data and graphs
- Word-processing files of the student experiments, so you can edit the files to match your teaching preferences
- Complete equipment and supplies list
- A generous site license—buy one book and duplicate the experiments for your class
Printed Lab Book
When you buy the printed lab book you receive all of the resources listed for the electronic version, plus a printed copy of the book.
- Food is Fuel
- Cooking Under Pressure
- What’s the Difference Between Baking Soda and Baking Powder?
- My Flat Soda Pop
- I’m Drinking Acid?!
- Electrolytes in Energy Drinks
- Fermenting Carbohydrates
- True Colors: Separating Food Dyes
- Quantifying Iron in Cereal
- Do Vegetables Have Carotenoids?
- Why Does Your Energy Drink Glow?
- Vitamin C in Orange Juice
- Using Polarimetry to Identify Sugar and Sweeteners in Beverages
- Confectionary Chemistry: Measuring Sugar Inversion
| Version | E-Book, Print and E-Book |
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