Kitchen Chemistry

Who says lessons need to be in a classroom !!!!

The whole school participated in ‘Kitchen Chemistry’ last week.

These sessions were under the guidance of Shaun and Asa and covered a variety of experiments

The pupils were looking at:

  • Salt vs Sugar
  • Acid and Alkaline
  • Distillation

• ‘The floating egg’ – The effects of salt and how it increases the density of water.

If you put an egg in a cup of tap water, it will sink to the bottom.

When enough salt is added to the water, the saltwater solution’s density becomes higher than the egg’s, so the egg will then float!

The ability of something, like the egg, to float in water or some other liquid is known as buoyancy.

• Sucking an egg into a bottle – Vacuum

“The burning piece of paper heats the molecules of air in the bottle which makes them spread out. Some of the heated molecules actually escape out past the egg that is resting on the mouth of the bottle (that’s why the egg wiggles on top of the bottle).

When the flame goes out, the molecules of air in the bottle cool down and move closer together. This is what scientists refer to as a partial vacuum. Normally the air outside the bottle would come rushing in to fill the bottle but the egg is in the way!

The “push” or pressure of the air molecules outside the bottle trying to get in is so great that it literally pushes the egg into the bottle.”