Learners add drops of alginate solution to a solution of calcium chloride. The alginate does not mix with the calcium chloride, but forms soft gel beads. After rinsing off the beads, learners are invited to touch the beads and investigate their texture. Learners discover that alginate (made from seaweed) is often added to food products (ice cream, chicken nuggets) to improve texture. Learners can experiment with different variables: leaving drops in the calcium chloride for different amounts of time, adding different amounts of alginate solution, pouring calcium chloride over a shape of alginate solution in a petri dish. This activity is currently used in the Biochemistry Unit in OMSI's Chemistry Lab. Cost estimates are per 100 learners.


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    NSDL,Biological science,NSDL_SetSpec_ncs-NSDL-COLLECTION-000-003-112-056,Upper Elementary,biochemistry,Life Science,Informal Education,Higher Education,Middle School,food,oai:nsdl.org:2200/20110926133908211T,Elementary School,Physical science,States of Matter,Chemistry,Physics,gel,Chemical Reactions,Taste,polymers,Ecology, Forestry and Agriculture,alginate,High School,Physical Sciences



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