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Subject:
Re: The Chemistry of Cooking - fruits & vegetables
From:
Beryl Rosenthal <[log in to unmask]>
Reply To:
Informal Science Education Network <[log in to unmask]>
Date:
Tue, 11 Oct 2011 11:11:17 -0400
Content-Type:
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ISEN-ASTC-L is a service of the Association of Science-Technology Centers
Incorporated, a worldwide network of science museums and related institutions.
*****************************************************************************

(like why eggs explode and marshmallow Peeps expand in the microwave!)
Beryl

On Oct 11, 2011, at 10:13 AM, Avi Allalouf wrote:

> ISEN-ASTC-L is a service of the Association of Science-Technology Centers
> Incorporated, a worldwide network of science museums and related institutions.
> *****************************************************************************
> 
> In addition, you may deal with the physics of heating food (microwave, oven, gas…)
> 
> 
> Avi Allalouf, PhD
> Director of Scoring & Equating
> National Institute for Testing and Evaluation (NITE)
> 
> 
> -----Original Message-----
> From: Informal Science Education Network [mailto:[log in to unmask]] On Behalf Of Fournier, Kathy
> Sent: Tuesday, October 11, 2011 3:16 PM
> To: [log in to unmask]
> Subject: Re: The Chemistry of Cooking - fruits & vegetables
> 
> ISEN-ASTC-L is a service of the Association of Science-Technology Centers Incorporated, a worldwide network of science museums and related institutions.
> *****************************************************************************
> 
> I love painting with fruits and veggies. Beets, oranges, carrots, spinach, cabbage, radishes...all make great colors and masterpieces for visitors to take with them. Great way to combine science and art!
> 
> Kathy Fournier
> Vice President of Education
> McWane Science Center
> 200 19th Street North
> Birmingham, AL 35203
> 205-714-8254
> [log in to unmask]
> 
> 
> 
> 
>  
> 
> -----Original Message-----
> From: Informal Science Education Network [mailto:[log in to unmask]] On Behalf Of Diana Pinus
> Sent: Tuesday, October 11, 2011 7:06 AM
> To: [log in to unmask]
> Subject: The Chemistry of Cooking - fruits & vegetables
> 
> ISEN-ASTC-L is a service of the Association of Science-Technology Centers Incorporated, a worldwide network of science museums and related institutions.
> *****************************************************************************
> 
> 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/>
> 
> 
> 
> 
> 
> ***********************************************************************
> For information about the Association of Science-Technology Centers and the Informal Science Education Network please visit www.astc.org.
> 
> Check out the latest case studies and reviews on ExhibitFiles at www.exhibitfiles.org.
> 
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Beryl Rosenthal, PhD
Executive Director, Waterworks Museum
[log in to unmask]
www.waterworksmuseum.org
2450 Beacon St., Boston, MA 02467
617.277.0065

Please visit our website at www.waterworksmuseum.org, or follow us on Facebook (http://on.fb.me/jIX0El) and Twitter (http://bit.ly/fwZOVG)!

***********************************************************************
For information about the Association of Science-Technology Centers and the Informal Science Education Network please visit www.astc.org.

Check out the latest case studies and reviews on ExhibitFiles at www.exhibitfiles.org.

The ISEN-ASTC-L email list is powered by LISTSERVR software from L-Soft. To learn more, visit
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