Type:

Other

Description:

In this activity, learners experiment with different variables in making hollandaise sauce to achieve the correct texture and consistency. Learners investigate immiscible liquids and how to use emulsifiers to create a stable and homogenous mixture using these particular liquids.

Subjects:

  • Education > General
  • Mathematics > General

Education Levels:

  • Grade 1
  • Grade 2
  • Grade 3
  • Grade 4
  • Grade 5
  • Grade 6
  • Grade 7
  • Grade 8
  • Grade 9
  • Grade 10
  • Grade 11
  • Grade 12

Keywords:

NSDL,polar molecule,homogenous,emulsifier,immiscible,NSDL_SetSpec_ncs-NSDL-COLLECTION-000-003-112-056,Mathematics,General,non-polar molecule,emulsion,polarity,Materials science,density,Volume and Density,Liquids,General science,Informal Education,oai:nsdl.org:2200/20140718104117885T,Middle School,liquids,Physical science,States of Matter,Chemistry,Physics,Chemical Reactions,Structure and Properties of Matter,Engineering,hollandaise sauce,Solutions,Conducting Investigations,Physical Sciences,Education,Technology,The Scientific Process

Language:

English

Access Privileges:

Public - Available to anyone

License Deed:

Creative Commons Attribution Non-Commercial Share Alike

Collections:

None
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