Welcome to Kitchen Chemistry, one of our course offerings through the STREAM initiative! It runs for 10 weeks on Tuesdays starting September 20.  The sessions are 50 minutes from 3-3:50 PM.  While working with food, we will explore chemical reactions, physical properties of food and measurement while using the Scientific Method. 
     While some of our experiments will be edible, this is not a "cooking class".  The objective is to predict, observe, and analyze physical changes and reactions in the food with which we are working.        Below is a rough outline of the lessons we will be doing.  As we move through the course the lessons may change due to the interests of the group or creative sparks of genius that occur!

Sept. 20-  Rainbow in a Cup: Density;  Introducing the Scientific Method
Sept. 27- Yeast-Air Balloons: Chemical Reactions, Cracker Toppers: unusual combinations
Oct. 4- Pancakes: Chemical Reactions, States of Matter
Oct. 11- Dehydrating Fruit: Physical Science
Oct. 18- Brown Bag Energy Test: Life Science, Sources of Energy
Oct. 25- Crunching and Munching Pretzels: Chemical Vs Physical Changes
Nov. 1-Ice Cream in a Bag: States of Matter, Chemistry
Nov. 8- cancelled due to in-service for teachers, 1/2 day for students
Nov. 15-Split the Smarties: Capillary Action and Chromatography

Nov. 22-Potato Plunger: Air Pressure; Lightning in Your Mouth: Friction
Nov.29- Celebration Event