February Engineering Activity: Properties of Materials Additives – All Together – Society of Women Engineers

Of all the foods we eat, gelatin seems to have magical powers, suspending fruits; molding into towering, translucent sculptures; transforming from a solid into a liquid as soon as a spoonful hits the warmth of our mouths. Its not magic, but special gelatin molecules that are responsible for these food tricks.

The strength or firmness of a gelatin gel depends upon several factors:

You will investigate how common additives influence gel strength. Do acids, like lemon juice, turn your gel into a quivering, fragile blob? Does sugar stiffen your gel and make it as tough and rubbery as a bouncy ball? Its time to find out!

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February Engineering Activity: Properties of Materials Additives - All Together - Society of Women Engineers

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