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Topics > Chemistry > Food Science

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Do different brands of orange juice contain different levels of vitamin C?
The purpose of this experiment is to measure and compare the Vitamin C content in a variety of food samples and to determine the effect of various factors on Vitamin C concentration.

Difficulty: Middle school

Do different brands of popcorn leave different amounts of unpopped kernels?
Do different brands of popcorn leave different amounts of unpopped kernels?

Difficulty: Elementary school

Do different methods of cooking potatos produce a different taste?
To compare different heating methods for rate of cooking and for impact on final product quality. This will be accomplished by cooking potatoes and carrots for varied times with varied heating procedures.

Difficulty: Middle school

Do peanuts contain enough energy for heating water? How do you measure this energy?
Just about everything has potential energy stored in it. The problem is releasing that energy to be able to do some work.A tiny peanut contains stored chemical energy. When we eat them, the stored energy is converted by our bodies so we can do work. We can also use the energy in a peanut to heat a container of water.

Difficulty: Elementary school

Does Controlled Atmosphere Storage Affect the Malic Acid and Starch Levels in Apples?
The purpose of this experiment was to determine if controlled atmosphere apple storage would affect the amount of malic acid and starch levels in apples. I became interested in this idea when one day I bit into an apple and it was crisp, mild, smooth and tart, while a week later the same batch was grainy and had a not-so-good taste.

Difficulty: Middle school

Does processed food produce more gas?
The purpose of this project is to find out if processing foods produce gases. My hypothesis is that processing foods will produce gases.

Difficulty: Middle school

Does the PH level of the acid in our stomachs affect the digestion of proteins?
The purpose of this project was to observe how the digestion of protein varies at different pH levels. My hypothesis was that a pH level of 4 would digest the protein fastest.

Difficulty: High school

How Accurately Do The Egg Producers Measure Their Eggs?
PURPOSE The purpose of this experiment was to see how accurately the egg producers measure their eggs. I became interested in this idea because I enjoy cooking and wondered if egg sizes were true and accurate. The information gained from this experiment would help cooks, nutritionists, or people concerned about their diet. -------------------------------------------------------------

Difficulty: Middle school

How are roads and pavements made? Can you simulate this using chocolate?
I wanted to develop a hands-on activity related to my field of interest -- civil engineering with an emphasis in pavement and materials. Asphalt cookies were the perfect solution. Asphalt cookies are chocolate no-bake cookies. The process of making these cookies parallels the procedures used to produce asphalt pavements.

Difficulty: Elementary school

How does heat affect the coagulation of eggs?
To determine the influence of heat on thermal coagulation of egg proteins. This will be accomplished by preparing custards with varied heating conditions and egg protein.

Difficulty: High school

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