W1:Day 2: Introduction to Chemistry: Difference between revisions

W1:Day 2: Introduction to Chemistry (view source)

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 * '''Rennet:''' An enzyme used to curdle milk during cheese production.
 * '''Solubility:''' The ability of a substance to dissolve in a solvent, such as sugar dissolving in water
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-==== '''Kit 4: Chemistry in Food''' ====
-'''Materials''':
-[[ Materials: Kit 4: Chemistry in Food ]]
-* Reference sheet on common chemical reactions in cooking (e.g., Maillard reaction, acid-base reactions)
-* Example recipes with chemical notes (e.g., baking soda in pancakes, vinegar in pickling)
-* Blank infographic template and colored markers
-'''Instructions''':
-# Research how chemistry is involved in cooking or food preservation.
-# Create an infographic or poster explaining one example.
-'''Presentation Cards''':
-* "What food-related chemistry example did you choose?"
-* "How does chemistry improve or change the process?"
-'''Timer/Checklist''':
-* 15 min: Research examples.
-* 20 min: Choose one and design an infographic.
-* 15 min: Prepare explanation.
-* 5 min: Practice presentation.
-'''Reflection Sheet''':
-* "What was the most surprising chemistry fact you learned about food?"
-* "How could you use this knowledge in everyday cooking?"
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