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Dear Friends
We are having a closure of the year of Chemistry in December and we are planning an event on the chemistry of cooking. We are thinking about making a demonstration on the chemistry of fruits and vegetables (ripening, texture, colors and colors change in cooking, nutritional values, water content). Any ideas for good demonstrations?
Thank you
Diana


Diana Alderoqui Pinus, Ph.D.
Curator of Visitors
Bloomfield Science Museum Jerusalem
http://mada.org.il<http://mada.org.il/>




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