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Incorporated, a worldwide network of science museums and related institutions.
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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.
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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/>
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