Science in the Kitchen Chemistry Kit for 15 Groups

This comprehensive chemistry kit uses common kitchen materials to teach a variety of scientific techniques. Students perform chromatography on commercial food colors, use chemical tests to identify an unknown cooking ingredient, examine the protein-digesting ability of a common meat-tenderizing enzyme, use titration to quantify vitamin C levels, and examine differences and similarities among soap, hand dishwashing detergent, and machine dishwashing detergent. The kit contains enough materials for 15 groups of students and includes a teacher's manual, student study guide copymasters, and safety data sheets. Materials included are: red, blue, green, and yellow food coloring (0.5 mL each); baking powder, baking soda, corn starch, and an unknown ingredient (25 g each); acetic acid 5% (30 mL); iodine solution (30 mL); papain (5 g); gelatin (15 g); ascorbic acid capsule; iodine potassium iodide (3 bottles, 30 mL each); starch indicator solution (30 mL); hand detergent, machine detergent, and liquid soap (100 mL each); calcium chloride 5% (30 mL); 50 universal indicator strips; 15 graduated plastic pipettes; 90 disposable medicine cups; 75 polystyrene test tubes; 4 capillary tubes; 15 chromatography sheets; 15 spot plates; and a box of toothpicks. For laboratory use only.