Kitchen Science

Friday’s are our ‘flexi’ day, the day I’ve allowed in our timetable for catching up on things that we haven’t done in the week because we’ve had something else on, or going out, having friends to play, running errands or crafting. Or in this case because it was raining and Science week, having a bit of fun with some kitchen science. Most activities came from a brilliant book aimed at preschool/infant level, I’d bought for Sam a while ago.

We started off with density. Adding golden syrup, coloured water and vegetable oil to a jar.

Then we added some small items (dried pasta, coin, grapes, birthday candle) and looked at where they sank to and talked about what it meant in terms of their relative densities.
Then still on density we looked at changing the density of something. We put an egg in some water and it sank. However after we dissolved a lot of salt in the water – tada it floated.
Then we added some unsalted, coloured water carefully on top and it remained somewhere in the middle.
We looked at the different heat absorption/reflection properties of different materials by putting some ice cubes on different surfaces and comparing the rates they melted at.

Looking at heat transfer, we made our own orange slush. Orange juice in a glass in a bowl of ice which had been sprinkled very liberally with salt to lower the melting point. Didn’t work spectacularly well.
We looked at heat rising by putting a warm bottle of water in a vase of cold water, removing the lid and watching the upwards fountain.
Doing it the other way, putting coloured ice cubes into warm water didn’t work. I suspect water was warm enough, ice wasn’t frozen enough and I hadn’t put in enough food colouring to make it really obvious.

Growing salt crystals didn’t work particularly well either.

Great fun was had building structures from marshmallows and spaghetti.

We then made and tested the strength of various bridge designs – no idea why no photos.
Then on to chemical reactions and fruit.
Jelly with berries and pineapple. Acid in the pineapple stopped that one setting.

And seeing the reaction with enzymes and oxygen that make the fruit brown in air, one plate has lemon juice on to show the citric acid stopping this.

Haven’t got many photos of Weds and Thurs to share they were mornings working at home and afternoons doing their own thing type days.
But we did test Sam’s Mesopotamian seal.
Results were’t spectacular – playdough was past it’s best and a bit sticky.

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