This year for summer school, our First Summer Theme is “Edible Chemistry”.We experimented with hands on, child friendly, experiments from the ingredients we come across in our kitchen.All the experiments we conducted were a big hit among the children, they were also eagerly waiting to observe the outcome.

Rock candy making

This was an extended project. A thick Sugar syrup was made, and the children helped to mix the food coloring and pour the syrup in to glasses. First, we made the primary colors followed by the secondary. Children coated chopsticks with granulated sugar and we slowly dipped them in to the glasses.It will gradually form rock candy around the chop stick.Everyone is eagerly waiting for the outcome as the crystallization takes longer than a week.

Step by step process of the rock candy making and reporting.

Bouncy Eggs

This is an experiment to go along with the bouncy ball making.Eggs are submerged in vinegar for 24 hours to make the outer shell soft and translucent. Depending on the strength of vinegar it takes 24 to 36 hours.Ours took 36 hours. Children were excited to observe how the hard shell became soft and started to bounce. They could feel that the outer shell was soft, squishy and bouncy.

The children experimentally bounced the eggs.

Second day

Bouncy balls (Super balls)

We got DIY bouncy ball kits. Children could make their  own design and colors of sand to make their own bouncy balls. Each child filled the mold with the colors of their own choice. The mold is sphere shaped, so the ball takes the shape of the mold. Then it is dipped into the water.

 The colored sand gets squishy and sticky from being dipped in the water, and forms the ball. After we took the ball out of the water, we left it out for a couple of hours to dry. Finally our  DIY bouncy balls were ready for play!

Homemade Butter

Making butter was a fun process. Fresh cream which is highly consistent in fat was needed with a mason jar. We filled the jars with whip cream and shook them as hard as we could. All classes took turns to shake the jars, but we still needed Phillip sensei’s assistance to shake the jars little harder.

Each class made, Plain, Salted and Herb butter. Each stage of the process was different. It started as a liquid and gradually became a cream, then in to curd, and buttermilk was separated. Finally We strained it and patted the solid into a lump. And our homemade butter was ready!

 Please try making your own butter at home. It is healthier and creamier than store-bought butter.

　　　　　　Plain and Herb butter (sesame and basil)