Scope on Safety: Food for Thought, But Not for Eating
Wed, Dec 03, 2014 12:46 PM
Food For thought, Not for Eating
Food has always been a staple of any school laboratory investigations. Here are some examples of popular food-based questions that students can explore:
• Does the color of popcorn kernels affect how many will pop when heated?
• What conditions affect the browning of apple slices?
• What test can you use to determine the difference between samples of diet and regular soda?
• How much salt do you need to add to water so that an egg will float in it?
• Does the vitamin C level of a fruit drop with heating?
• How does temperature affect the amount cookies will rise during baking?
This is a good article because it is filled with suggestions on how to be safe in your lab and remind students not to eat what they have been working on. It is very important to remind your students that the lab is not their mama’s kitchen. This article was a good reminder to me to think of everything when writing rules for my future lab. Do not be afraid to use food in your experiments, just be cautious and include in your rules No eating experimental food.