Kitchen+Chemistry

Buuble Chemistry lab Research Your job is to plan for your next bubble solution lab. Refer to your research and data already collected to come up with 2 bubble solutions to test. We will be looking at biggest bubble and or longest bubble lifespan. This must be written up in a lab including: Research Question Materials and Method Data tables Conclusion and analysis

 · Read all about bubbles on this website from the Exploratorium Museum in San Francisco, developed by Exploratorium scientist Ron Hipschman: Hipschman, R., 1995. "Bubbles," The Exploratorium Museum, San Francisco, CA. [accessed June 6, 2007] []   · This article explains the components of a bubble formula and the history of bubbles: Pepling, R., 2003. "What's That Stuff? Soap Bubbles," //Chemical and Engineering News//, Volume 81, Number 17, pp. 34, publication of the American Chemical Society (ACS). [accessed June 6, 2007] []   · Read this interesting article about how thin films of water and surface tension are different in space: Phillips, T., 2003. "Saturday Morning Science: Elastic Water on the ISS," Science@NASA, Marshal Space Flight Center, National Aeronautics and Space Administration (NASA). [accessed June 6, 2007] []   · Here is more information about soap bubbles from Wikipedia: Wikipedia contributors, "Soap bubble," Wikipedia, The Free Encyclopedia. [accessed July 26, 2010] [] 

Paste your six questions from the Codrington Moodle page below in the appropriate cell.

2. What effect on the food does its packaging create? How do packagings differ chemically? 3. Why/how does milk go sour? What factors are involved? 4. Why does dish washing liquid affect/break up grease? 5. What effect would washing plates with plain tap water only have on food? How would different substances used for washing plates effect food? 6. Why does meat last longer in the freezer rather than in the fridge? || 2.Are "low-fat" cereals a good choice or all the chemicals added makes it worse(like food starch,sugar fructose,palm oil etc..) 3.Are all potatoe chips equally greasy ? 4.How do we know that what we eat and what's in it and what was added to it is true? 5.Why are most of the food we eat packes in plastic ? 6.Can preservatives in food be harmfull for humans ? || 2. Why can you use the food in the fridge longer than food out of the fridge? 3. Why mold fruits and vedgetables after a cuple of days? 4. Why makes moldy food sick? 5. Is it possible to use the food the same time if you don't put it in the fridge but put it in cupboards? 6. Why can you use food in cans a long time? || 2. What was food like before chemestry? 3. How can chemestry make food not go bad? 4.What different types of food have sodium in it and why? 5.How could we measure how much sodium is in our food? 6.Why do some foods have to be put in the refrigerator and some can't? || 2. How does food eaten before fire? 3. Can chemistry make food keep fresh? 4.Does adding lots of salt or pepper keep things fresher? 5. Does too much sodium create any side effect? 6.Can you measure the amount of co2 in different foods? || 2.How can we measure foods that do not contain carbon? 3.How do we find out what substances make up the foods we eat? 4.What sort of changes can a food undergo using chemistry (besides rotting?) 5.How does chemistry affect the food we eat? 6.How can we measure how much carbon is in a food we eat? || 2. Are there specific conditions that can make food have a better result? 3. How does the amount of carbon in our food affect us? 4. Is boiling hamburgers healthier than cooking them in the oven or frying them? 5. What causes mold to grow on food and what is the best way to prevent it? 6. Why do onions make us cry and what can we do to prevent it? || 2. how do ziplock bags preserve food longer 3.what do food dyes do to food 4. Why do canned foods take longer to go off 5.does baking soda clean better than soap 6. why does baking soda and water clean well || 2. Is white sugar better than granulated sugar? 3. Is it better to put bread in the fridge or the cupboard? 4. Why is it better to eat whole wheat bread than white bread? 5. Is frying fish better than baking it? 6. Is margarine better than butter? || 2.What is the best material to cook pasta in? 3. Which type of sauce can be added to pasta to make it taste the best? 4. What is the best way to cook meat? 5. Why do people cook rice differently? Does it make it taste different? 6. Why did people start cooking food? ||
 * Name || 6 Questions ||
 * Ella || # <span style="font: 12px Helvetica; letter-spacing: 0px; margin: 0.5em 0px 0px; padding-bottom: 0px; padding-left: 3em; padding-right: 0px; padding-top: 0px;">Why do you cook some foods and not others?
 * 1) <span style="font: 12px Helvetica; letter-spacing: 0px; margin: 0.5em 0px 0px; padding-bottom: 0px; padding-left: 3em; padding-right: 0px; padding-top: 0px;">What are the benefits of cooking your food?
 * 2) <span style="font: 12px Helvetica; letter-spacing: 0px; margin: 0.5em 0px 0px; padding-bottom: 0px; padding-left: 3em; padding-right: 0px; padding-top: 0px;">What elements create the most common food?
 * 3) <span style="font: 12px Helvetica; letter-spacing: 0px; margin: 0.5em 0px 0px; padding-bottom: 0px; padding-left: 3em; padding-right: 0px; padding-top: 0px;">How can you relate chemistry to food?
 * 4) <span style="font: 12px Helvetica; letter-spacing: 0px; margin: 0.5em 0px 0px; padding-bottom: 0px; padding-left: 3em; padding-right: 0px; padding-top: 0px;">How does chemistry relate to the break down of food in you body?
 * 5) <span style="font: 12px Helvetica; letter-spacing: 0px; margin: 0.5em 0px 0px; padding-bottom: 0px; padding-left: 3em; padding-right: 0px; padding-top: 0px;">Carbon being the most common element, how common is it found in food? ||
 * Freddie ||  ||
 * Gabrielle || 1. How long does it take for vegetables to go bad if they are left out in room temperature?
 * Joshua ||  ||
 * Juliette || 1.Why are canned food high in sodium ?
 * Taylor ||  ||
 * Marius || 1. What can you use longer: junkfood or healthfood?
 * Millie || 1. What makes food greasy?
 * Oliver || 1. What makes food stiff over time?
 * Olivia || 1 Are there ways to keep a food from going bad using chemistry?
 * Oscar ||  ||
 * Rachael || 1. Does non-stick spray work better than butter or flour?
 * Ryan || 1. How do Fridges stop foods from rotting
 * Sarah || 1. Does dish washing liquid clean dishes better than liquid soap?
 * Marcela || 1. How have people learned to make food taste better?