Tuesdays, Jan. 24, 31, Feb. 7, 14, (Not 21) 28, from 3:45-4:45pm
Chef or chemist? Kitchen or laboratory? Explore the science of kitchen chemistry as you investigate ingredients that pop, fizz and foam. Discover the amazing transformation of cream to butter, taste the science of popping CO2, create gooey gum drops, and freeze your own slushies. These are just a cupful of the concoctions you will be creating!
* Allergy alert (dairy and/or gluten)
* In week one - Milk Madness - the kids will be making butter using heavy cream. They will get to taste the cream before they start and when they are done they will get to taste butter on a cracker to taste the difference the cream to butter transformation makes.
In week two -Growing Crystals-we investigate crystals and grow borax crystals to make snowflakes and create art with Epsom salt crystals.
* In week three - Super Slushies - the kids will be freezing their own Kool Aid Slushies. (There is no ingredient other than Kool-Aid and sugar.)
In week Four-Yeast!- we show how yeast is a single celled organism and do experiments on how yeast releases CO2.
* In week five - "Gelly" - the kids will be experimenting with the properties in gelatin. They will each get a strawberry Jell-O pack to eat if they wish and they will make gum drops using lime Jell-O. Jell-O contains no gluten.