As you all know, this Thursday is Thanksgiving! Today, we are going to research the history of Thanksgiving, test out Squanto’s gardening methods, and learn how to track our daily diets! 

We all picture the first Thanksgiving as a day spent with the pilgrims and the Native Americans chowing down on a Thanksgiving feast. Did you know that there were actually several “first Thanksgivings?” 

Learn more about the American history of Thanksgiving!

What were the other “first Thanksgivings?” 

Did you know November is National American Indian and Alaska Native Heritage Month? What a great time to learn more about Native American history and culture, especially as we celebrate Thanksgiving! 

More information on Native American histories and tribes:

While Thanksgiving is a great time to spend with family and celebrate an abundance of food, it is also important to remember the roots of Thanksgiving. We don’t often remember the Wampanoag’s point of view during the first Thanksgiving. Take some time to consider how the Wampanoag’s might have felt when the first white settlers arrived. 

Quickwrite: Write in the perspective of a member of the Wampanoag tribe when the white settlers arrived at Plymouth. How do you feel?

The Wampanoags were the Native American tribe that befriended the settlers and accompanied them in the “first Thanksgiving” meal. Squanto was one of the Wampanoags that is well known for aiding the settlers in their time of need. One way Squanto helped out was to assist them in growing corn by using fish. Check out Squanto’s gardening methods!

Hypothesize: How might fish emulsion help or harm the growth of a corn plant? Will it really make that much of a difference? 

YOU WILL NEED:

• Water
• Corn seeds
• Fish emulsion
• Milk cartons 
• Scissors
• Soil

YOU WILL DO:

1. Use the scissors to cut the top off of two half-pint milk cartons (ask an adult for help).
2. Fill both cartons with soil. 
3. Read and follow the directions on your corn seed packet to plant one seed in each carton. 
4. Push the corn seed 1-2 inches into the surface of the soil. 
5. Label one milk carton “Control” and one milk carton “Variable.” 
6. Your control plant will be watered only with plain water. 
7. Your variable plant will be watered with a mixture of water and fish emulsion. 
8. Follow the package instructions on the fish emulsion to dilute it with water. 
9. Water your Control plant with water and your variable plant with the diluted fish emulsion. 
10. Place both plants in the sun. 
11. Water both plants each day and record your observations in a daily log. 
12. Measure both plants’ growth each day and record. 
13. What differences do you see in the two plants? 
14. Create a graph at the end of your experiment to show the differences in growth. 
15. Reflect: How did the fish emulsion make a difference in the growth of the variable plant? Why do you think this is? 

Now that we’ve talked about GROWING food, let’s think about EATING food! 

Did you know that the average American eats over 4,000 calories on Thanksgiving day?! Wow! To put that in perspective, the average diet is only about 2,000 calories/day. ​

Watch this video to understand calories in a Thanksgiving Day Meal: 

Now, here’s an idea of how many calories you should have in a day:

Keep in mind that physical activity increases your caloric need! Think of your body like a car--let’s say your car holds 15 gallons of gas. You fill it up with 15 gallons. If your car just sits in the garage, it doesn’t lose any gas, but if you go for a drive, it burns gas. Is your tank still full after a 200-mile drive? No! If you want your gas tank to be full, you would have to refuel. It’s the same way with your body! For example, if my daily caloric need is 2,000 calories, and I burn 500 calories on a run, then I should actually consume 2,500 calories so my body still gets the calories it needs to stay fueled.

Here’s more information about what you can do to have a healthy, balanced diet:

How many calories are in your daily schedule? 

Are you eating a balanced diet? 

Create a food diary to see what your diet is really like! The point is not for you to count every calorie you eat--the point is that when we pay attention to what we put into our bodies, we are more conscious of what we are consuming. Being cognizant of the way you eat will help you make healthy choices for YOUR body! 

Predict: 

How many calories do you think you eat in a normal day? 

Do you think you have a balanced diet? 

What do you think you eat too much of? 

What do you think you don’t get enough of? 

Each day for one week, write down everything you eat for breakfast, lunch, dinner, and snacks. Each time you write down a food, determine whether it is a fruit, vegetable, grain, dairy, protein or fat. 

At the end of the week, look back at your food chart and reflect on your diet. About what percentage of your diet is protein? Fat? Does your daily diet look like the My Plate recommendation? Are you getting enough fruits and vegetables? Being conscious of your diet is the first step to taking care of a happy, healthy body! 




Other References:

http://www.educationworld.com/a_lesson/02/lp286-03.shtml

http://www.loc.gov/teachers/classroommaterials/presentationsandactivities/presentations/thanksgiving/celebration.html#

http://www.tolatsga.org/Compacts.html#Wampanoag

Image and Video Credits, in order of appearance:

Brownscombe, J.A., 1914. The first Thanksgiving at Plymouth. Image uploaded from Wikimedia Commons on 11/21/2016.
https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Thanksgiving-Brownscombe.jpg/1024px-Thanksgiving-Brownscombe.jpg File in the Public Domain. 

1910. Squanto teaching. Image uploaded from Wikimedia Commons on 11/21/2016. 
https://upload.wikimedia.org/wikipedia/commons/b/bc/Squantoteaching.png File in the Public Domain. 

Franske, B., 2002. Traditional Thanksgiving. Image uploaded from Wikimedia Commons on 11/21/2016. https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/TraditionalThanksgiving.jpg/1024px-TraditionalThanksgiving.jpg File used in accordance with GNU Free Documentation License. Image was not changed. 

Healthcare Triage, 2014. How many calories are in your Thanksgiving dinner? Video uploaded from YouTube on 11/21/2016. https://youtu.be/PEWCUVnng6Q

USDA, 2014. ChooseMyPlate.gov. ​https://www.choosemyplate.gov/

​

Author: Maddie Van Beek

​Thanksgiving is coming up! One of the most popular Thanksgiving staples are cranberries. Cranberries are small, red berries that grow on a shrub. They’re usually sweetened into a sauce or jam, often for Christmas or Thanksgiving.

At the holidays, you might see whole cranberries, jellied cranberries, or cranberry sauce. How can we use cranberries for science? Let’s find out!

Cranberry Reactions

Watch cranberry juice react with baking soda and lemon juice!

There are two reasons that cranberries are going to react in our experiment today. One, cranberries are acidic. As you might know, when acids and bases meet, a chemical reaction takes place. You’ve seen this happen when you mix baking soda (a base) and vinegar (an acid). What happens? Lots of fizzing and bubbles! Remember, those bubbles are releasing carbon dioxide gas as a product of the reaction. The second reason that you’ll see a special reaction from cranberries is because of their pigment, anthocyanin. Anthocyanin is what makes cranberries their deep red color. When the acidity changes in the juice, anthocyanin reacts by changing color! Today, you’re going to mix cranberry juice with baking soda and lemon juice to see how these ingredients react with each other.

YOU WILL NEED:
* Cranberry sauce, juice, or whole cranberries
* Baking soda
* Lemon juice
* Glass or container
* Measuring spoons


1. If you’re using cranberry sauce, make sure it’s thawed out and in liquid form. If you’re using whole cranberries, mash them up and add a little hot water to get a good amount of juice.
2. Pour the cranberry juice into a glass. You should have at least one cup of juice.
3. Predict what will happen when you add a spoonful of baking soda to the glass of cranberry juice.
4. Add the baking soda and observe what happens. Record your observations.
5. Predict what will happen when you add lemon juice to the cranberry juice.
6. Add two tablespoons of lemon juice and observe the reaction! What happened?
7. Record your findings.
8. Extension: Add different amounts of baking soda or lemon juice. Does that make a difference? Can you get the color to change even more? What happens if you add baking soda and lemon juice at the same time?


Cranberry Building

In this activity, you will use cranberries to build the tallest structure possible!


YOU WILL NEED:
* Fresh, whole cranberries
* Toothpicks


Here’s what to do!
1. Unwrap your cranberries.
2. Connect two cranberries with a toothpick.
3. Continue building and connecting cranberries to build whatever structure you want. See how tall you can make your building before it tips over!
4. Test out the strength of your structure by setting an object on top. See how much your structure will hold!
5. Challenge: Try rationing yourself to only 20 toothpicks. Using those 20 toothpicks, what shape will create the strongest structure? Try a few different structures and test which one is the strongest!


Cranberry Sauce Recipe

Here’s a great cranberry sauce recipe that you can use for the holidays! Impress your family by helping out with this traditional treat!


YOU WILL NEED:
* 12 ounce bag of cranberries
* Sugar
* Orange zest
* Pepper
* Water
* Salt
* Pan
* Stove

Here's what to do!
1. Empty your cranberries into a saucepan.
2. Transfer 1/2 cup of the cranberries into a small bowl. 
3. Add 1 cup sugar, 1 strip orange zest, and 2 tablespoons water to the saucepan. 
4. Stir over low heat until the cranberries soften and the sugar dissolves.
5. Increase to medium heat cook until cranberries burst. 
6. Reduce to low heat and add the 1/2 cup of reserved cranberries. 
7. Add sugar, salt, and pepper to taste. 
8. Let cool to room temperature before serving.  

Recipe from: 
http://www.foodnetwork.com/recipes/food-network-kitchens/perfect-cranberry-sauce-recipe.html

Image credits, in order of appearance:
Weller, K., 2005. Cranberry bog. Image uploaded from Wikimedia Commons on 11/13/2016. 
https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Cranberry_bog.jpg/1024px-Cranberry_bog.jpg
File in the Public Domain. 

Cjboffoli, 2010. Cranberries20101210. Image uploaded from Wikimedia Commons on 11/13/2016. 
https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Cranberries20101210.jpg/1024px-Cranberries20101210.jpg ​File used in accordance with the Creative Commons Attribution-Share Alike 3.0 Unported license. No changes were made.

Veganbaking.net, 2008. Cranberry sauce. Image uploaded from Wikimedia Commons on 11/13/2016. 
https://upload.wikimedia.org/wikipedia/commons/thumb/0/07/Cranberry_Sauce_%283617909597%29.jpg/800px-Cranberry_Sauce_%283617909597%29.jpg 
File used in accordance with the Creative Commons Attribution 2.0 Generic license. No changes were made.

Gravy is traditionally made from the turkey drippings. Some people swear by adding flour to the turkey drippings, while some say that the addition of corn starch is the secret to perfect gravy. The truth is, either ingredient will work to thicken gravy because both corn starch and flour contain starch, which is the one necessary ingredient to thickening a liquid such as gravy. 

Remember, just last week we learned about starch! We used potato starch to create our own "magic mud!" If you missed it, check it out here: ​http://www.discoveryexpresskids.com/blog/october-31st-2016

How does starch work? 
Starch will thicken a liquid, but the catalyst for starch to thicken is heat (Remember, a catalyst is a helper that gets a reaction going). When heat is applied, starch grains take in liquid and swell, causing that liquid to become thicker. Without heat, starch grains won’t take in enough liquid to make a difference. 

To learn more, check out the following two links: 
http://www.thekitchn.com/food-science-how-starch-thicke-83665 
http://www.scienceinschool.org/2010/issue14/starch

​

Now that you know more about starch, let's make some gravy!

Make your own gravy

What works better, flour or corn starch? Predict which ingredient will thicken the water quickest. You don’t have to go to the trouble of making real gravy to test out these ingredients. Just use warm water, and you’ll get a similar effect. 


YOU WILL NEED:

• Two mugs or small bowls
• Water
• Corn starch
• Flour

Here’s what to do: 

1. Put 1/2 cup of water in each mug. 
2. Microwave both mugs of water for about 1 minute (the water should be warm, not boiling). 
3. Add 1 tablespoon of corn starch to the mug on the left, and 1 tablespoon of flour to the mug on the right. 
4. Stir both mugs. Did the consistency change? 
5. Keep adding flour and corn starch 1 tablespoon at a time, stirring after each spoonful. How many tablespoons of corn starch does it take for the liquid to get noticeably thicker? How many tablespoons of flour does it take? 
6. You should have noticed that it took way more flour (about twice as much) to get the same thickness as the mug with corn starch. This is because corn starch is 100% starch, but flour is a mix of starch and protein. 

If you continue to add starch to water, you’ll get a gooey substance that’s fun to play with. You can roll the starchy goop into a ball, but when you quit moving it will slip through your fingers like liquid! 

​If you’re looking for some messy fun, try out the first slime recipe in our blog: 
http://discoveryexpress.weebly.com/blog/two-times-the-slime-fun-with-polymers (you can continue to use corn starch instead of liquid starch). 


OR


If you want to try to make your own gravy, here’s a recipe to test out:
​http://saucepankids.com/index.php/2012/07/real-gravy-no-bisto-recipe/


Now that you know a little bit about starch and its properties, lets move on to our next activity. 


A few weeks ago, we did an activity called Iodine Clock Reaction. 


If you missed it, check it out here: http://discoveryexpress.weebly.com/blog/iodine-clock-reaction


In that activity, we combined iodine, starch, vitamin C, and hydrogen peroxide. Because of a chemical reaction, clear liquids suddenly became dark blue! In our activity today, we will use iodine to test certain substances for starch. If the substance contains starch, BINGO! the iodine will turn blue.

Image and video credits, in order of appearance

Rehemtulla, M., 2009. RoastTurkey. File uploaded from Wikimedia Commons on 11/6/2016. 
https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/RoastTurkey.jpg/1024px-RoastTurkey.jpg​
File used in accordance with the Creative Commons Attribution 2.0 Generic license. No changes were made.

NEUROtiker, 2007. Amylose2.  File uploaded from Wikimedia Commons on 11/6/2016. 
https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Amylose2.svg/486px-Amylose2.svg.png 
​This file is in the Public Domain.

NEUROtiker, 2008. Amylopektin Sessel, 2008. File uploaded from Wikimedia Commons on 11/6/2016. 
https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Amylopektin_Sessel.svg/451px-Amylopektin_Sessel.svg.png This file is in the Public Domain. 

Yuri, K., 2006. Wheat starch granules. File uploaded from Wikimedia Commons on 11/6/2016. 
https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Wheat_starch_granules.JPG/800px-Wheat_starch_granules.JPG This file is in the Public Domain. ​

​Chart created by Maddie Van Beek. Uploaded on 11/6/2016. 

Author: Maddie Van Beek

The name “meat tenderizer” seems pretty self-explanatory, but have you ever wondered how meat tenderizer works? Doesn’t the tenderness of the meat just depend on the quality or how long it’s cooked? Obviously a filet mignon is more tender than a sirloin, right? It’s not quite that simple. You can use meat tenderizer to make tougher cuts of meat softer, and this is actually a chemical process!

You CAN tenderize meat through force, using a tool that looks something like this: ​

Click HERE for more information about enzymes!

Are enzymes only used in meat tenderizer? Of course not! 

PREDICT: How do you think enzymes work in YOUR body? 

Check this video out to find out more about what enzymes do for YOU! 

​Whats the difference between using an enzymatic meat tenderizer and marinating meat in vinegar, tomato or lemon juice? 

They both break down bonds in the meat, but enzymatic meat tenderizers use enzymes to break down the connective tissue in meats while acidic substances use acid to break down that same tissue. 

PREDICT: Which meat tenderizer will be most effective? 

YOU WILL NEED:

• One large steak
• Knife
• McCormick (or other brand) Meat Tenderizer
• Meat Tenderizing tool
• Baking soda
• Vinegar
• Yogurt
• Six small tupperware containers
• Masking tape
• Pen

HERE’S WHAT TO DO: 

1. Make sure you have an adult to help you cut the steak.
2. Wash your hands and prepare a clean cooking space. Place the steak on a clean surface. 
3. Cut the steak into six equal pieces. 
4. Place each piece into a separate container. 
5. Sprinkle a teaspoon of baking soda onto the first piece. Rub the baking soda into the meat. Label the container using the masking tape and a pen and place in the refrigerator. Make sure you label each container right away so you can keep the pieces of meat straight. 
6. Sprinkle meat tenderizer onto the second piece of meat, label the container, and place in the refrigerator. 
7. Cover the third piece of meat in yogurt, label, and refrigerate. 
8. Douse the fourth piece of meat in vinegar, label, and refrigerate. 
9. Tenderize the fifth piece of meat by hitting it with the meat tenderizer tool for two minutes, label, and refrigerate. 
10. Do not do anything to the sixth piece of meat. Label the container and place in the refrigerator. 
11. Leave all pieces of meat in the refrigerator for 24 hours. 
12. Remember to clean up and wash your hands!!! It’s very important to wash your hands after handling raw meat. 
13. Make your prediction! Which piece of meat will be the tenderest? 
14. After 24 hours, have an adult help you cook the meat. Make sure each piece of meat is cooked in the same way for the same amount of time. 
15. In order to keep the pieces organized after cooking, you could use separate plates and label each with the masking tape and pen.
16. After each piece is done, it’s time to sample! 
17. Grab a few friends to help you sample the meat and have them each rate the pieces from toughest to tenderest. 
18. Create a visual representation to report your findings. 

EXTENSION:

Have you ever heard that Coca-Cola can dissolve a steak? Try it out and see if it works! Start by making predictions: How long will it take? Why is the Coca-Cola able to break down a whole steak? Is the Coca-Cola breaking the steak down through acid or enzymes? 

Check the steak and record your observations every 8 hours for the first 24 hours and then every 24 hours after that. What changes is the steak going through? Did the steak ever fully dissolve? How long did it take? 


References:

http://www.slideshare.net/mixhiela/enzymes-activity-in-tenderizing-meat

http://homecooking.about.com/od/specificdishe1/a/marinadescience.htm

http://www.slideshare.net/mzsanders/how-enzymes-work

http://www.cookingscienceguy.com/pages/wp-content/uploads/2012/07/The-Many-Lives-and-Uses-of-Baking-Soda.pdf

https://en.wikipedia.org/wiki/Enzyme

Image and video credits, in order of appearance:

dumbledad, 2008. Flatten pork steaks-01. Uploaded from Wikimedia Commons on 9/18/2016.
https://upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Flatten_pork_steaks-01.jpg/1024px-Flatten_pork_steaks-01.jpg File used in accordance with the Creative Commons Attribution 2.0 Generic license. No changes were made. 

Shafee, T., 2015. Hexokinase induced fit. Uploaded from Wikimedia Commons on 9/18/2016. 
https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Hexokinase_induced_fit.svg/800px-Hexokinase_induced_fit.svg.png File used in accordance with the Creative Commons Attribution-Share Alike 4.0 International license. No changes were made. 

Ricochet Science, 2015. How Enzymes Work. Uploaded from YouTube on 9/18/2016. 
https://youtu.be/UVeoXYJlBtI

Author: Maddie Van Beek 

You may have heard of yeast, but today you will actually learn what this substance is and what it does.

​Have you ever seen a little square packet labeled yeast in your cupboard at home or on a shelf at the grocery store and wondered it was used for? 

Inside the packet, you’ll see a substance that looks something like this:

Pretty boring, right? Why would these little brown granules called yeast be so important for making bread? 

Did you know that yeast is not only crucial to bread rising, it is actually ALIVE?!

The scientific name for this tiny little organism is Saccharomyces cerevisiae, but they should just call it, “sugar-eater.” Yeast feeds on the sugar in the bread dough and converts it into carbon dioxide. The carbon dioxide creates little bubbles in the dough, which is what causes the bread to rise and creates a nice spongy texture rather than a hard flatbread. Your PB&J sandwiches would have never been the same without the discovery of yeast! 

This could not happen without yeast:

Here is a close-up of what yeast organisms look like:

CHECK FOR UNDERSTANDING:

• What kind of organism is yeast? 
• Where might you find yeast?
• What does yeast do? (What is its job?)
• What is yeast used for? Think of a few different examples. 

Learn more about bread-related science and the research that is going into yeast today!

Remember when we blew up a bag with baking soda and vinegar? Today, we are going to try something similar with yeast!

Check out this video for a demonstration of what you will do!

CHECK FOR UNDERSTANDING:

• Based on your experience last week, what do you think is happening as the yeast blows up the balloon? 
• How is the balloon being blown up?
• What is the yeast doing to produce gas?
• What kind of gas is being produced? 

Now that you've seen a demonstration of what yeast can do, try it out yourself! 

YOU WILL NEED:

• Baker’s yeast
• Warm water
• Water bottle
• Balloon
• Sugar
• Funnel

HERE’S WHAT TO DO:

1. First, you need to stretch out your balloon. Blow it up a few times to loosen it up. 
2. Next, measure one cup of very warm water.
3. Stir in one packet of yeast and two tablespoons of sugar. Keep stirring until the mixture is dissolved.
4. Place the funnel at the mouth of the water bottle, and pour the sugar-water-yeast substance into it. 
5. Stretch the mouth of the balloon over the mouth of the water bottle.
6. Wait, and record your observations. This may take a while, so you might want to check back every 15-20 minutes. 
7. What does the sugar-water-yeast substance look like at first? What happens over time? What happens to the balloon? How long does this take? 

Extension 1:

Test out how different water temperatures might affect the yeast! 




YOU WILL NEED:

• Thermometer
• Ruler/tape measure

PREDICT: How might temperature affect the yeast? 




HERE’S WHAT TO DO:

1. Follow the instructions above, except use a different temperature of water. Try using very hot water, lukewarm water, cold water, etc. You will need a thermometer in order to accurately track how temperature affects the production of carbon dioxide. 
2. Use a ruler to measure how large the balloon gets. Measure from the mouth of the water bottle to the top of the balloon each time.  
3. Repeat the experiment as many times as you would like with different temperatures of water and record your observations each time. 
4. Create a graph to demonstrate the relationship between water temperature and carbon dioxide production. Your X-axis would be temperature and your Y-axis would be inches grown. For Excel instructions, check out our recent blog on heart health. (You would be creating a graph of inches  grown as a function of water temperature). 

Extension 2:

Test out how different amounts of sugar might affect the yeast!

Does more sugar equal more carbon dioxide? Try it out! 

PREDICT: How might the amount of sugar affect the yeast? Will more sugar make the balloon grow bigger? 


HERE'S WHAT TO DO: 

1. Follow the instructions in the original experiment, except use a different amount of sugar. Try using one tablespoon, 1/2 teaspoon, 1/4 cup, etc. 
2. Use the ruler to measure how large the balloon gets. 
3. Create a graph to demonstrate the relationship between the amount of sugar used and carbon dioxide production. Your X-axis would be the amount of sugar used and your Y-axis would be inches grown. For Excel instructions, check out our recent blog on heart health. (You would be creating a graph of inches grown as a function of the amount of sugar used). 

References: 

http://phys.org/news/2013-11-bread-beer-national-yeast-cultures.html

http://www.scientificamerican.com/article/watch-yeast-live-breathe/

https://www.exploratorium.edu/cooking/bread/activity-yeast.html

http://science.howstuffworks.com/life/fungi/yeast-info.htm

http://en.wikipedia.org/wiki/Yeast#Baking

Image and video credits, in order of appearance
​
Hellahulla, 2007. Compressed fresh yeast. Uploaded from Wikimedia Commons on 9/11/2016.
https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Compressed_fresh_yeast_-_1.jpg/1024px-Compressed_fresh_yeast_-_1.jpg File used under GNU Free Documentation License. No changes were made. 

Ranveig, 2005. Dry yeast. 
​https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Dry_yeast.jpg/800px-Dry_yeast.jpg File in the Public Domain. No changes were made. 

Reynaud, 2012. Bread rising (Timelapse). Uploaded from YouTube on 9/11/2016. 
​https://youtu.be/0z8hrRXQuHY

Masur, 2009. S cerevisiae under DIC microscopy. Uploaded from Wikimedia Commons on 9/11/2016. https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/S_cerevisiae_under_DIC_microscopy.jpg/800px-S_cerevisiae_under_DIC_microscopy.jpg File in the Public Domain. No changes were made. 

Timstar Laboratory Suppliers, 2013. Demonstration of keystage 3 biology experiment - Blow up a balloon with yeast. Uploaded from YouTube on 9/11/2016. ​https://youtu.be/wTmcUvQhU-o

Author: Maddie Van Beek

Did you know baking involves science? It’s true! You use many of the same skills when you bake that you also use when you conduct a science experiment. You have to measure, pay attention to detail, and carefully follow directions. Altering your recipe could lead to an undesirable result!


Today, you’re going to test the differences between baking soda and baking powder.


Baking soda is... sodium bicarbonate (or NaHCO3 as a chemist would write). Simply put, it’s a base that reacts immediately with anything acidic. Can you think of a few examples of something that contains an acid?

Do you remember any baking soda activities? We’ve seen baking soda react in many different experiments, such as when we made exploding glow-in-the-dark art (www.discoveryexpress.com/blog/exploding-glow-in-the-dark-art) or created New Year’s foam eruptions (www.discoveryexpress.com/blog/happy-new-year)!


Just as a reminder (and a fun break), let’s try it out again!


YOU WILL NEED
* Baking soda
* Deep pan
* Vinegar


Here’s what to do!
1. Measure out 1/2 cup of baking soda and dump it into the center of your pan.
2. Measure 1/2 cup of vinegar and pour it over the baking soda.
3. What happens?! Fizzy bubbles! You should have seen the baking soda and vinegar react and suddenly produce white fizz. That fizz is a bunch of tiny bubbles of carbon dioxide gas. Why does that happen? Baking soda is base, and vinegar is an acid. When the two mix, they create a chemical reaction!


Now, what do you think will happen when you mix baking powder with vinegar? Test it out! Follow steps 1-3, except substitute baking powder for baking soda. Reflect on your results. Did baking powder react the same way baking soda did? Why do you think this happened?


Baking powder is... baking soda PLUS other ingredients. So is baking powder still a base? Sort of. It contains the base sodium bicarbonate, but it also contains acids. When the baking powder is dry, the base and acid do not mix. Think of our experiments when we’ve used Alka-seltzer®; it’s very similar in the sense that the base and acid stay separate when dry, but react when mixed in water. When you mix baking powder into wet ingredients it begins to react, but ONLY when it reaches the right temperature.

Takeaway: Both baking soda and baking powder create chemical reactions in recipes, but baking powder has a prolonged reaction while baking soda has an immediate reaction.


Lastly, think about what baking soda and baking powder actually DO when they react in your recipes. When carbon dioxide gas is released, how might that affect the dough?

Yes... it RISES!


Now that you understand the ways that baking powder and baking soda react, let’s test them out in a real life situation... baking sweets! You are going to follow the exact same recipe twice, but one recipe will have baking soda, and one recipe will have baking powder.


Predict: What differences will your two desserts have? Will changing the baking powder to baking soda even matter? Why do you think this?


The Bake Off

YOU WILL NEED
* Whatever your recipe of choice calls for


Here’s what to do!

1. Pick your cake recipe (it needs to be from scratch, not using a mix)! You can choose any cake recipe you want, just make sure that the ingredient list calls for baking powder. I’ve included a recipe below, but feel free to pick a different one!

2. After you’re done preparing the first dessert (with baking powder), repeat the same recipe but use baking soda instead.

3. Put both desserts in the oven. Make sure you know which one is which!

4. After the baking time is complete, remove your desserts from the oven. How do they look? Are there any visible differences between the two?

5. After the desserts cool off, cut a piece of each and pick them up. Do they feel different? What are the textures of each like? Does one feel heavier? Fluffier?
​
6. Time for a taste test! Did the change of ingredients affect taste?


Chocolate Coffee Cake Recipe: allrecipes.com/recipe/8014/simple-n-delicious-chocolate-cake/


Extension: If you want to try this the other way around, find a cookie recipe to test out! Cookies usually use baking soda. What do you think would happen if you used baking powder instead?




References
www.ehow.com/about_6470369_baking-baking-powder-reaction-vinegar.html
m.phys.org/news/2014-05-differences-soda-powder.html

Author: Maddie Van Beek

​
Mold can be really gross! But is it really dangerous? 


You’ve probably seen moldy bread before. Sometimes we forget about food in our cupboards and come back to find some fuzzy green intruders that we didn’t invite. A while back, we did a blog on moldy bread. If you missed it, you can check it out here: http://www.discoveryexpresskids.com/blog/whats-eating-that-moldy-bread


Today, you’re going to learn more about mold, what it grows on, and how it grows fastest. 


What is mold? 
Mold is a decomposer. While you might find it kind of icky, it actually helps us and the earth around us by breaking things down and recycling them back into the soil. Mold may be gross (and bad to eat) but it does an important job for us! If you look at the picture of the nitrogen cycle below, notice the decomposers. Decomposers help break down that plant and animal waste to return it to usable nitrogen, a necessary nutrient. ​

Where does mold grow? 
Mold can be found in any environment during any season of the year, but mold likes warm, humid areas. Mold might appear to grow only on the surface of things, but that’s just the part you see. Once mold has grown on the surface, tiny microscopic mold roots may have already penetrated the food beneath the surface. ​

Is mold actually dangerous? 
According to the USDA, eating mold can cause all kinds of problems such as respiratory issues and may cause toxins that can make you sick. Obviously a little mold will not immediately give you any life-threatening disease, but a lot of mold over time could hurt your health. If you’re wondering about moldy food, follow the old saying, “when in doubt, throw it out.” 


Safe mold
Even though we just learned about the dangers of mold, there are times that mold is safe. Did you know that mold is actually used to make cheese? Without mold, we wouldn’t even have some medicines! There are also times that you can just cut mold off and save most of the food. How do you know what to throw and what to save? 


Check out the list below. What do you notice? What kinds of foods are dangerous to eat when mold is found on them? What do these foods have in common? What kinds of foods be saved from mold? Look for common attributes in these foods and write them down. You will come back to this list later. ​

Last week we did science for the sweet tooth. This week, we are using simple potatoes to create magic goop that’s fun to play with! The magic mud that you’ll be creating behaves similarly to the slime you concocted in an earlier post. If you missed this fun and messy experiment, check it out here: http://discoveryexpress.weebly.com/blog/two-times-the-slime-fun-with-polymers.


This weird slimy substance that you’re working with today is a non-newtonian fluid. Non-newtonian fluids behave very differently from normal liquids or solids. Instead, they sometimes behave like a liquid and sometimes behave like a solid. When you apply pressure to a non-newtonian fluid, it resists and behaves like a solid. As soon as you release the pressure, the fluid returns to liquid form.


For a real-life example of this odd behavior, check out this video of someone biking across a pool of corn starch!

Although many people have experienced creating non-newtonian goop with corn starch, the magic mud you’re creating today behaves in the same way. How will you create the same kind of substance with a potato? Potatoes actually contain starch. You will have to first remove the starch from the potatoes to create your magic mud.

​Here's a video example of what you will be doing:

YOU WILL NEED:
* Bag of potatoes
* Water
* Food processor (optional)
* Knife (if food processor is not an option)
* Saucepan
* Kettle
* Strainer
* Jar


Here’s what to do!


1. Find an adult to help you with this activity! You may need to use a knife and you will use the stove, so make sure to be work carefully!
2. Wash a bag of potatoes in the sink.
3. Put your potatoes in the food processor and grind them into small pieces, or have an adult help you chop the potatoes into tiny pieces with a knife.
4. Dump the chopped-up potatoes into a mixing bowl.
5. Heat about 6 cups of hot water in the microwave or on the stove.
6. Carefully dump the hot water over the potato bits in the mixing bowl.
7. Stir the potatoes for a few minutes. What do you notice happening as you stir? The water actually changes color.
8. After about two minutes, place a strainer over an empty clear mixing bowl. Pour the potato water through the strainer to separate the liquid from the potato bits. Pay close attention to the liquid in the mixing bowl! What do you see happening? After 10 minutes, the liquid separates into two layers. The bottom of the bowl is white, while the reddish-brown liquid stays on the top. The white stuff you’ve removed from the potatoes is the potato starch. The starch is the necessary ingredient in making your non-Newtonian magic mud.
9. When this separation has happened, dump the top layer of liquid into the dirty mixing bowl. You should be left with just some white goop. The white goop looks a little dirty, so we are going to separate it even further.
10. Stir in about a cup of fresh water with the goop and pour it into a clear jar. Shake it up for 30 seconds and then let the jar sit for 10 minutes. You should notice that, once again, the liquid separates into two layers. The impurities stay on the top while the white goop sinks to the bottom.
11. Dump out the top layer of liquid. This should remove the impurities. You’re left with a milky-white substance. What does this substance feel like? Play with it! What do you notice about it? How does it act when you apply pressure? Try to roll it into a ball. What happens when you stop rolling? You’ll notice that when you stir it or roll it, the substance seems more firm, but when you stop applying pressure, it looks more like a liquid.


Extension:
Now that you’ve created your magic mud, go one step further and make it glow!


YOU WILL NEED:
* Fork
* Tonic water
* Black light


Here’s what to do!


1. Leave your magic mud in the jar for at least 24 hours. It will harden from a goopy slime into a solid.
2. Before you recreate your magic mud, take a look at your tonic water under a black light. Turn the black light on and the lights in the room off. What do you notice about the tonic water? It should be a glowing blue! The reason the tonic water is fluorescent under black lights is because of the ingredient quinine. (Don’t worry, the quinine in the tonic water is totally safe and non-toxic.)

Fluorescent objects absorb ultraviolet light that we can’t see, but they emit light than we can see. Read more here: http://www.scientificamerican.com/article/shining-science-explore-glow-in-the-dark-water/

The quinine in tonic water causes it to glow under a black light, so anything you mix with tonic water will also fluoresce! We are going to use tonic water to make your magic mud fluorescent. Turn the lights back on and let’s get going!

3. Use a fork to break up the solidified magic mud. It will easily crumble into a white powder.
4. Carefully add tonic water into the white powder. Add small amounts at a time and stir until the powder returns to its former goopy consistency.
5. Play with your new goop. What do you notice? It should behave exactly as it did before you let it dry. Here’s the big difference: When you turn on a black light, your magic mud will now eerily glow blue! For more fluorescent fun: Remember when we used tonic water to concoct glowing beverages for Halloween? Check it out here: http://discoveryexpress.weebly.com/blog/halloween-science).


References:
<iframe width="560" height="315" src="https://www.youtube.com/embed/_0J4dRqg7CE" frameborder="0" allowfullscreen></iframe>

Author: Maddie Van Beek

Happy Thanksgiving! Just a few days ago, most of the country was celebrating Thanksgiving by having a turkey dinner. Traditionally, Thanksgiving dinners aren’t complete without mashed potatoes and gravy, but gravy is notoriously tricky to thicken to the right consistency. So how exactly do you make gravy, anyway? Let’s find out! ​

Author: Maddie Van Beek

Sugar is equal to ENERGY, right?! Not quite. Although a lot of people out there think that an excess of sugar gives you a “sugar high,” or makes you extremely hyper, did you know too much sugar actually makes you feel tired? 

When you consume an abundance of carbohydrates, your body produces insulin, which triggers your tissues to use up the glucose, which then causes your blood sugar levels to CRASH. This is no fun!


What are the symptoms of a sugar crash?

Check out this video for an explanation of why sugar does NOT cause hyperactivity!

Here’s a diagram that explains what your body goes through when you eat too much sugar: 

What IS sugar, anyway? The sugar that you see in your cupboard is refined from sugar cane or sugar beets. Sugar is the household name for these kinds of short-chain, soluble carbohydrates composed of carbon, hydrogen, and oxygen. There are actually a few different types of sugars: monosaccharides (glucose, dextrose, fructose, and galactose) and disaccharides (sucrose). 



Sugar molecule: 

Where else might we find sugar? Not just in sugarcanes and sugar beets! Sugar appears naturally in fruits and other plants. Sucrose is what we commonly use as table sugar, while glucose and fructose are found in fruits and plants.



Yes, we do need some amount of sugar to keep our bodies running. The problem with sugar is that people these days eat TOO MUCH of it. While it is definitely okay to eat foods with natural sugars such as fruit or indulge in your favorite ice cream or candy once in a while, watching your sugar intake could help you lead a healthier, more enjoyable lifestyle! 



Why? An excess of sugar could increase your risk of obesity, diabetes, and tooth decay. Cutting back on your sugar intake may help you avoid these risks. Some people even feel addicted to sugar. The more you eat sugar, the more you crave it.

The key to cutting back on sugar is understanding the amount of sugar you are taking in and how much sugar certain products contain.



How much sugar is in your favorite soda? Drinking less soda is a great way to lower your sugar intake. Everyone knows that soda has a lot of sugar in it--but just how much sugar are we talking? Let’s find out!



YOU WILL NEED:

• Can of soda
• Pot
• Stove
• Adult
• Teaspoon

HERE’S WHAT TO DO!

1. Pour a 12-oz can of your favorite soda into a pot.
2. Put the pot on a stove burner. 
3. Turn the stove burner up to medium heat. 
4. Let the soda boil. Once the water has evaporated, you will be left with a gooey substance. That gooey syrup is the sugar!
5. How much sugar is there? Measure it out with a teaspoon. 
6. You should have discovered that there were about 7-8 teaspoons of syrup left after the liquid in the soda evaporated. Jeez, that’s a lot of sugar!
7. Try dissolving 2 teaspoons of sugar into a 12-oz glass of water. Can you taste the sugar? Now, try dissolving 7 teaspoons of sugar into a 12-oz glass of water. You’ll be amazed at how sweet it tastes! Can you believe one can of soda has that much sugar?!
8. Try this same experiment (steps 1-5) with other drinks! Boil down fruit juice or other sodas with different amounts of sugar. Which drink had the most sugar? 
9. Make a chart to track which drinks have the most sugar. 

In case you need help, here’s a video example of how you might complete this experiment! (He uses a scale to measure the sugar, which we didn’t use today. If you have a scale at home, you could certainly use it!)

For other ways to learn about your health, check out our blog on heart health (http://discoveryexpress.weebly.com/homeblog/why-is-heart-health-so-important) or our Thanksgiving blog on serving sizes (http://discoveryexpress.weebly.com/homeblog/happy-thanksgiving). 




References: 

• http://en.wikipedia.org/wiki/Sugar
• http://sugarcrash.org/sugar-crash-symptoms/