Monday July 6th, 2015

Introduction

Welcome to the first day of camp! Our purpose is to learn a variety of scientific properties, surrounding food, using tools and materials found in the kitchen! 

• Class structure and expectations 
• Discussion of how each class during camp will go, what the instructor expects out of the students, and what the students are to expect from the instructor. 
• Students must bring required material and follow all instructions. 
• Student Survey
• Quick student survey that goes over students food and science interest and experience.
• Begin making sugar crystals; experiment takes 2 - 4 days to set; class to see final outcome at show-and-tell on Friday!
• Materials used: 1 teaspoon sugar, 3 Tablespoons water, food coloring, small bowls

Kitchen Safety 

• Safety instructions and review that include preparation, hygiene and bacteria prevention, proper tool handling and storage. Students to sign safety contract for class and test their food safety knowledge! 

Class Experiment 

• We discussed how our class focuses our experiments on purpose, questions, research, experiment, tools, data, and conclusions.
• Scientific data worksheet provided to students to use during our experimentation. Includes review of scientific method and how our class will approach each experiment.
• Students will need a binder with folders or sheet protectors to keep class materials in. 
• Red Cabbage PH Experiment
• Experiment demonstrates pH levels and how acids and bases change pH levels.
• Materials used: red cabbage leaves, large bowl, pot of boiling water, several small bowls, colander, cutting board, knife, lemon juice, pickle juice, vinegar, baking soda, oil, soy milk, veggie juice, sugar, salt, and flour. 
• Raisin Floatation Demonstration (if time in class)
• Short experiment demonstrating the property of flotation 
• Materials used: raisins, 2 clear glasses, carbonated water, and regular tap water.