The 5 most delicious home experiments
Sugar, cabbage, milk needed
Did you think that chemistry and food don’t mix? These two surprising experiments will show you how to make your own desserts from ordinary JUICE using a chemical reaction! The secret lies in two safe additives: calcium lactate and sodium alginate. The experiment involves dissolving sodium alginate in purees or liquid ingredients. Calcium lactate and sodium alginate react to form a gel-like film of calcium alginate, while the insides of the “lollipop” or “spaghetti” stay liquid.
Kids will love this experiment! It’s the simplest way to grow your own crystals. You’ll just need sugar, water, and a little patience.
Since more sugar can dissolve in warm water than cold water, when our solution begins to cool, the “extra” sugar precipitates as beautiful crystals. To make large crystals, add a string for them to grow on! Just roll the strings in sugar syrup and dip them in sugar ahead of time. In two weeks, you’ll have grown your own rock candy.
This experiment is great – not only are you learning about chemical processes, but you’re handsomely rewarded in the end with a cup of refreshing soda! Just pour a teaspoon of baking soda into a cup, then add sugar to taste and squeeze the juice from half a lemon. Add water – and your soda is ready! The fruit acids in lemon juice react with baking soda to form carbon dioxide gas, which has a hard time dissolving in water and instead filters out as little bubbles. This makes our drink fizzy.
Green Eggs, but no ham!
How can we make a GREEN omelet while retaining a fresh, healthy taste? Just add… red cabbage! Red cabbage juice boasts a particularly interesting characteristic – it contains anthocyanins, which change colors depending on the acidity of their environment. In neutral surroundings, the juice is a reddish purple. But when added to a bowl of eggs, the egg whites’ alkalinity causes the mixture to turn green. The alkaline environment doesn’t change when heated, so the eggs stay green even when cooked.
While we’re on the subject of breakfast – try the ultimate healthy homemade cottage cheese!
Put some milk on the burner, add calcium chloride and heat 20 minutes. Cow’s milk is a dispersion system consisting of a suspension of fat drops, sugar, and proteins in water, all connected by mineral components. When a coagulant (such as calcium chloride solution) is added, the system’s balance is upended and the proteins congeal (coagulate), making cottage cheese.