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acid aluminum artichoke autotrophs bacteria baking beef bitter blindfold boiling water bowl Brie butterfat called Camembert carrageenan cells changes cheesecloth chemicals clabbered coffee cola commercially frozen containing cooked cool cornstarch cottage cheese crème fraîche culture curds dish distillation dried effect experiment extract filter paper flavor food additives food coloring fresh fruit Further Study glass green bananas heat heavy cream hyphae inoculated jerky knife labeled lactobacilli lemon juice Materials and Equipment measuring cup measuring spoons meat melon microorganisms mixture molecules Muenster cheese mushrooms nose clips Observations oven-dried oxygen piece plastic Procedure Put protein pudding red cabbage refrigerator rinse ripe ripening process room temperature salt sample saucepan slices smell soda spices spoilage spoons for stirring starter cultures straw strips substances sugar sweet tablespoons taste tell test solution texture tongue vanilla vegetables VICKI COBB vitamin E weight whey yeast zucchini