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Physical/ Chemical Change Lab

FOOD. Chemistry. Physical/ Chemical Change Lab. STATION 1- TOAST. Examine the plain piece of bread. Compare the physical properties of the plain bread to that of the toast. Record on your student handout all observations of appearance, texture and aroma of the toast.

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Physical/ Chemical Change Lab

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  1. FOOD Chemistry Physical/ Chemical Change Lab

  2. STATION 1- TOAST • Examine the plain piece of bread. Compare the physical properties of the plain bread to that of the toast. Record on your student handout all observations of appearance, texture and aroma of the toast. • Is the change from plain bread to toast a physical or chemical change? • How do you know? • Complete the rest of the chart for this station.

  3. STATION 2- CHOCOLATE • Unwrap a Hershey Kiss and write your observations of the physical property of the kiss. Record your answer and its state of matter on your student handout. • Place the chocolate in your mouth and allow it to sit on your tongue. Do not chew! • Record on your student handout all changes that occur to the chocolate within your mouth. Is it physical or chemical. • Properly dispose of all wrappers.

  4. STATION 3- SODA • Pour yourself a small sample of both the fresh coca-cola and the flat coca-cola. • Record on your student handout the physical properties of the fresh coca-cola. • Sample the fresh Coke and the flat coke. Is the change physical or chemical? • How do you know? • Record all your answers for this station on the student handout.

  5. STATION 4- ANTACID • Unwrap and exam an antacid tablet. • Record on your student handout all of the observations of appearance and state. • Fill a beaker with water and place the tablet in the beaker of water. • Record on your student handout all observations of the tablet and water. • Pour the contents of the beaker down the drain. • Rinse and dry the beaker.

  6. STATION 5- COOKIES • Examine the differences of cookie dough mixture and a cookie. Record on your student handout all the observations of appearance, texture, and aroma of the mixture of the cookie • Indicate any changes that occurred as a result of baking. • Complete your student handout sheet for the station.

  7. STATION 6- APPLES • Examine the apple slices lying on the paper plate. And record your observations of appearance, texture and aroma on your student handout. • Compare the slices to the apple slices submerged in water. • Is the change a physical or chemical change? • How do you know? • Record your answers on the student handout.

  8. STATION 7- DRESSING • Observe the bottle of salad dressing labeled “DO NOT SHAKE” and record on your student handout observations of it appearance and consistency. • Carefully shake the bottle of salad dressing labeled “SHAKE”. Record on your student handout all changes observed as a result of shaking. • Is this change reversible? • Complete your handout for this station.

  9. STATION 8- KOOL-AID • Fill a beaker with water. Record on your student handout all observations of appearance, texture and state of water. • Examine the kool-aid mix and note the color of the mix. • Put one spoonful of the kool-aid and mix. • What type of change is this? How do you know? • Record all answers on the handout.

  10. STATION 9- EGGS • Examine the differences of the raw egg and the cooked egg. • Record your observations of the physical properties of the cooked egg on your student handout. • What are some obvious changes that have occurred? • Is the change of going from a raw egg to a cooked egg reversible? • Fill out your student handout for this station.

  11. STATION 10- TEA • Examine the sweetened tea that was made 2 days ago with the sweet tea made today. Record on your student handout all observations of appearance and consistency of the 2 day old tea. • Is adding sugar to tea a physical or chemical change? • How do you know? • Complete the rest of the chart for this station.

  12. STATION 11- BANANAS • Examine the rotting banana on the paper plate. Record your observations of appearance, texture and aroma on your student handout. • Compare the rotting banana to the fresh banana • Is the change a physical or chemical change? • How do you know? • Record your answers on the student handout.

  13. STATION 12- MARSHMALLOW • Observe a single marshmallow. (1/person) Record the physical properties of the marshmallow on the student handout. • Put the marshmallow on a toothpick and roast over the candle flame. • Note the changes that occur. Are they physical or chemical. • Complete the student handout for this station.

  14. STATION 13- BEANS • Compare the dry beans to the cooked beans. Record the physical properties of the dry beans on your student handout. • After cooking the beans, what changes have occurred? • Are these changes physical or chemical? • How do you know? • Complete the student handout for the station.

  15. STATION 14- MOLDY BREAD • Examine the plain piece of bread. Compare the physical properties of the plain bread to that of the moldy bread. Record on your student handout all observations of appearance, texture and aroma of the moldy bread. • Is the change from plain bread to mold a physical or chemical change? • How do you know? • How is this similar to tarnish on silver or rust on a nail? • Complete the rest of the chart for this station.

  16. STATION 15- CHEX MIX • Take a cup full of chex mix. (1 per group) Record the physical properties of the chex mix on your student handout. • Separate all the foods (pretzels, chex, bread, etc) . • Is this change a physical or chemical change? How do you know? • Does this represent a mixture or a compound?

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