Get curious & think like a scientist through food & cooking. We design videos & hands-on activities for K-12 education centered around food, followed by guided exploration & tinkering with recipes. Our goal is to integrate more student autonomy, playful exploration, and relevance into the science classroom by providing ready-to-use resources for teachers and students.
We are supported by the Harvard Graduate School of Education Entrepreneurship Fellowship Program and Innovation Lab.
Thanks for teaching HOW to use a refractometer correctly! So many vids with users pressing the plate down/expelling the liquid …WRONG! and they also neglect to zero it, or even wash between samples. Measurements are only accurate when a refractometer is used correctly.
Hello interesting video. I read somewhere that kimchii is fermented with leuconostox but I didn't see you use it in any of your test or control samples in your video. Is there leuconostoc in any of the ingredients or is it naturally produced by any? Thank you.
This was fun!!! I've watched SO many kombucha videos recently which all kinda blend together in tone and topic. Your approach was very refreshing / entertaining 😃🎉
This is a great video I haven't seen another mention this and it matches exactly my issues which I thought were other things like temp didn't realise the milk I was using was homogonized and can't find info on pasteurization temp. Lots of people seem to have the same problem and this doesn't seem to be a common suggestion as to why so thanks for making this.
This is the first time I’ve seen your channel and I absolutely love it! While I’m very creative, I love research and data. So, the fact that you put some much time and effort into getting the data and getting the experts really speaks to me. Thank you!!!!
Colligative properties! Adding more solute particles (like the sugar mentioned) will decrease (or depress) the freezing point and vaporization pressure, while increasing the Boiling Point, such a cool concept!
hello how are you doing, great job. my question is low moisture mozzarellas cheese production for pizza. how can i make mozzarellas cheese to be white with high string. thanks.
hey,I am a high school student and working on a project in which i have to prevent flavoured shaved ice from melting without keeping it in a freezer and store it for few hours so that someone can eat it after a few hours and get the same texture n everything.Acc to you,how should I go
Yes, as long you are doing second fermentation this is the case. Once you drink is carbonated you have to place your kombucha in the refrigerator. This will make the carbon dioxide to get absorbed in the liquid so it doesn't "explode" when opening the bottle. You have to still be careful though, if the pressure in the bottle is just too high the liquid will still be on the ceiling even when refrigerated.
The nutritional facts sheets of ice creams already has the necessary data for your quantitative analysis. It is in the form of "Serving Size". For example when the label reads "Serving Size 2/3 cup (143 g)", 2/3 cup is the volume and 143 g is the weight. The only slight hiccup is, the serving size volume varies from ice cream to ice cream. You just have to standardise it to your desired volume and find the equivalent weight. This way you can eliminate the said human error in the experiment. And when you have volume and the weight, you get the amount of air in your ice cream without even opening a pint.
Hello,do you need to always calibrate to zero when you get brix?we made this pineapple wine and we just put the juice directly to the lense but it’s not in the zero at first.Is it the right way?
