Yesterday in our science class, we dove into the fascinating world of mixtures and solutions. We were tasked with a new challenge as food scientists: to create an ideal salad dressing—one with good flavor and texture (meaning no sediments remaining at the bottom and no separation into layers). The experiment was designed to introduce students to the concepts of solubility, sediment, and the differences between soluble and insoluble substances. We used common ingredients—sugar, pepper, citric acid, and cumin—with the goal of discovering which ingredients would dissolve in water and which would settle as sediment.
The students made observations based on what they saw once the ingredients were mixed together. Each team noticed that the sugar and citric acid dissolved in the water, while the pepper and cumin remained separate. Students were able to understand what was happening on a molecular level. The ingredients that dissolved in water were made of molecules that were attracted to water molecules. On the other hand, when pepper and cumin were mixed with water, their molecules were not attracted to the water molecules, so the ingredients remained largely separated.
The students used this experiment to determine which ingredients would be best for making a "new" salad dressing.
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