The Walder Science Center at 3050 W. Touhy is conducting another great series of Kitchen Science Programs! Learn about vegetables and how to cook in a pressure cooker!
Science concepts:
Biology - study of plant parts by studying the various vegetables that will go into our vegetable soup.
The effects of increasing surface area - what do we accomplish when we finely chop up the vegetables and grind the spices?
Physics and Biology - what is released by the onion when you apply a mechanical cutting force to it that makes your eyes tear?
Physics - Why does cooking in a pressure cooker speed up cooking. How do atmospheric pressure and boiling point relate to each other?
Which leads us to... why is there no liquid water on the Moon or Mars?
Why was the Ketoret (incense in the Beit Hamikdash) ground up. Why was it doubly ground up before Yom Kippur?
Why do we grind up the maror (horseraddish) as close to the seder as we can?
Brings your heads and taste buds this Sunday and find out.
And take the tasty veggie soup that you cook yourself!
School age children, 5th through 8th grades: May 11, 2014
Girls, 10am until 12 noon.
Boys, 2 to 4pm
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