Food Science

Testing for Iodide in Table Salt

In this Activity, students use supermarket chemicals to test samples of table salt for the presence of iodine, an essential micronutrient added as iodide ion. The presence of iodide in the salt is made apparent by the appearance of a blue color.

I Screen, You Screen, We All Screen for Phenolics

In this Activity, students use a colorimetric visualization test to screen grape juice for phenolic content. Students use the test to examine differences in phenolic content of juices prepared with different processing methods. Most of the materials are readily available at the supermarket.

Apple Fool! An Introduction to Artificial Flavors

In this Activity, students investigate flavorings by making artificial "cooked apples" from a mixture of crackers, sugar, cream of tartar, and water, as is done for the filling in recipes for Mock Apple Pie. This Activity focuses on consumer chemistry, and can be used to introduce natural and artificial flavors or lab experiments that make esters.

Soup or Salad? Investigating the Action of Enzymes in Fruit on Gelatin

In this Activity, students observe gelatin samples treated with substances that may or may not have an enzymatic effect on the protein in the gelatin. Substances used are fresh pineapple, canned pineapple, fresh pineapple that has been frozen and microwaved, and meat tenderizer.