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Juice three apple varieties twice a week and use a refractometer to track which one gains the most sugar after leaving cold storage.
Medium
Weigh hamburger patties before and after broiling to see how fat content and doneness change the cooking yield.
Medium
Slice and dry an orange under a lamp to discover that more than 80 percent of its weight is water.
Medium
Test raw and cooked tomatoes and cherries with an iodine solution to discover whether cooking destroys or concentrates vitamin C.
Hard
Store apples at three temperatures and measure how heat speeds the breakdown of malic acid and starch.
Hard
Cook carrots by boiling and steaming at different intervals, then use an iodine test to find which method saves the most vitamin C.
Hard
Simulate a cat's stomach with acid and enzymes to find out which of four cat food brands gets digested the most.
Hard
Run apple juices through a chromatograph and refractometer to find out whether the sugar content matches the label.
Hard
Extract and crystallize the sugar hidden in three types of milk, then weigh the crystals to see which milk holds the least lactose.
Hard
Compare irradiated and nonirradiated beef patties side by side to find out whether irradiation changes protein or fat content.
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