Nutrition, agriculture, and fermentation, oh my! This week for STEM @ Home, we are taking a look at the science behind the food we eat: how is it made, what’s in it, where does it grow, and more. Food is not merely a tasty part of life, food involves science. Perhaps you’ve wondered how a cake bakes, or why we have to shake salad dressings, or if honey really is bee vomit! Our at-home food activities can help answer those bizarre questions and get you doing science!
Online Videos: Use these links to educate and entertain!
- Early Elementary: Make Your Own Ice Cream!
- Upper Elementary: You Are What You Eat!
- Middle School: What is a calorie?
- High School: How the food you eat affects your gut.
Make an Emulsion: An emulsion is a mixture of two liquids that don’t dissolve in each other, one just disperses into the other. The liquid that disperses is referred to as being in a dispersed phase while the other is referred to as being in the continuous phase. Emulsions are temporary unless you add an emulsifier. Emulsifiers are molecules that help liquids bind together. Some common emulsifiers found in food science are honey, egg yolks, and mustard.
No Knead Bread: In this activity, kids learn about the complex ecosystem and chemistry that leads to a baked loaf of bread. This recipe helps deliver a delicious loaf of bread without kneading, allowing even children to do most of the work to create their own bread.
Denaturing Egg Proteins: Egg whites cook fastest with heat, but that’s not the only way to cook an egg. In this activity, kids learn about the complex chemistry of proteins by studying how different methods of “cooking” eggs with heat and chemicals affect egg whites.
For additional resources, check out our new STEM @ Home page!