Miss Science and Jan on the Radio!

http://myemail.constantcontact.com/Happy-Holidays-and-a-Happy-New-Year-from-Jan-D-Atri-.html?soid=1102033812830&aid=GyILjJzGJF8

It's National Pickle Day!

One of my favorite things about visiting my family in Iowa is that my aunts and cousins would always make homemade pickles. I LOVE PICKLES! I can't get enough of dill, butter, kosher any kind of pickle. The taste, the texture and the crunch are like music to my mouth.

But did you know there is a science to pickling? Yes...lots and lots of science. Pickling isn't just brine and cucumbers. Pickling is scientific!

 From bread and beer to cheese and wine all of these foods are made through a process called fermentation. The fermentation of food has been happening for thousands of years! When cucumbers are soaked in a salt brine, a sugar eating bacteria is allowed to grow and allows for the tart-tasting production of lactic acid. But there is more to pickling than just salt brine and cucumbers.

Check out this great activity from exploratorium.edu and try to create your own perfect batch of pickles!

http://www.exploratorium.edu/cooking/pickles/picklelab.html

Miss Science at Everything Kids Fest 2012

Don't have any plans for this weekend? Well come on out and join me at the 2012 Everything Kids Fest! Everything Kids Fest will run on from Saturday, November 17th through Sunday November 18th! Stop by our SciPreneur booth to make some Turkey Snood (aka. SLIME!) and design your own Turkey Snood label. We might just have a Mentos geyser or two!!! Plus enjoy some hands-on science and fun! You can even pick-up a Miss Science Fun Bag!

Be sure to check-out the Miss Science Shows where we will be spinning buckets of water, making giant smoke rings and EXPLODING PUMPKINS!

Shows are:
Saturday: 12:10
Sunday: 1:35

See you at Reach 11 Sports Complex!!!

EGG-citing Science with Jan D'Atri on Fox News 550 KFYI

MAKE a BOUNCING EGG!

When we think of eggs, we don't think of something that can bounce. Try this experiment and see what happens.

Materials: One egg, vinegar

Place the egg in a container of vinegar and leave it out on the counter for 36 hours.

What is happening?
The shell is dissolving! Vinegar contains acetic acid, which breaks apart the solid calcium carbonate crystals that make up the eggshell into their calcium and carbonate parts. Carbon dioxide gas makes the bubbles that you see.


EGG-Spin

Materials: One hard-boiled egg, One raw egg, flat surface


1. Get both eggs spinning on the kitchen table.

2. Stop both eggs, then release them. Watch what happens.

3. The hard-cooked egg will remain stationary, but the raw egg will start spinning again. That’s because the liquid inside didn’t stop moving when you stopped the shell. The moving liquid starts the shell moving again.

4. Set the raw egg aside. Spin the hard-cooked egg again. Get it spinning very, very fast. Once it’s going fast enough, the spinning egg will spontaneously rise up on end and spin like a top.

5. If you don’t get the egg to stand on end the first time, try again. To stand on end, the egg must be spinning faster than about 10 revolutions per second. It took us a few tries to get the egg spinning fast enough.

What’s Going On?

The short answer is: Friction between the eggshell and the tabletop pushes the spinning egg up.

This trick astounds people because the egg appears to be defying gravity. Rather than lying down comfortably (as many of us prefer), the egg spontaneously stands on end.
Some of the energy of the egg’s spin (kinetic energy) is converted to potential energy, the energy that’s stored in an object that has a distance to fall. When standing on end, the egg has more potential energy and less kinetic energy—at least for a few seconds.

EGG IN A BOTTLE (you will need an adult for this experiment)
Materials: one peeled, hard-boiled egg; a milk bottle or jar with a diameter just slightly smaller than the egg.

1. Cut a strip of paper approx. 2"x6"
2. Light the paper and place it inside the bottle.
3. As the paper smokes and burns out, set the egg on top of the bottle.
4. Observe what happens.

What's Happening?
The pressure of the air inside and outside of the bottle is the same, so the only force that would cause the egg to enter the bottle is gravity. Gravity isn't sufficient to pull the egg inside the bottle.

When you change the temperature of the air inside the bottle, you change the pressure of the air inside the bottle. If you have a constant volume of air and heat it, the pressure of the air increases. If you cool the air, the pressure decreases. If you can lower the pressure inside the bottle enough, the air pressure outside the bottle will push the egg into the container.

More of Miss Science and EGG-citing Science! Check out my first appearance on Arizona Midday. May 2010 Arizona Midday- EGG-citing Science 2010

How to Mix Reading and Science!

Our goggles were on and we were ready to roll with today's segment on Your Life A to Z. Not only were we making cool bubbles, but I mixed in some Elephant's Toothpaste and great books to boot! One of the first questions I got was, "how do you mix science and reading?"

With many states moving to the Common Core Standards, I can't think of a better way to integrate learning. By teaching science through fun with bubbles kiddos of all ages can engage in reading. Whether reading the Mercer Mayer picture book Bubbles Bubbles, or more factual information with The Science of Soap Films and Soap Bubbles by Cyril Isenberg reading is an important part of science.

Take it one step further and bring writing into the picture! Because you allow for hands-on learning  through bubbles, kids can draw on their experiences and ignite their imagination for story writing. Some might find it fun to create their own bubble recipe and "how to" directions for using their special formula. Reading and writing wrapped in with listening and speaking skills can all be brought together through basic and FUN science experiments. Below are the directions for making Elephant's Toothpaste and I've also attached a link with some great bubble recipes.

Have a BUBBLE-icious day!!!

Miss Science
_______________________
Supplies:
- Clean 16 oz. plastic soda bottle (those with a narrow neck work best)
- 1/2 cup 20-volume hydrogen peroxide (liquid) from a beauty supplier such as Sally's Beauty Supply.
- 1 TBS of dry yeast
-3 TBS of warm water
- Liquid dish soap
- Food coloring
- Small cup
- Funnel
- Spoon
- Safety goggles
- A large cake pan to gather the foam
-Towels and more towels for clean-up

Procedure:  Safety goggles are a must....Put them on 1st!

1. Using your funnel, carefully pour the hydrogen peroxide into the bottle. 

2. Add 5-8 drops of food coloring. For multiple colors tip the bottle slightly and allow color to run down the sides of the bottle.

3. Add approximately 1 tablespoon (or count to 5) of dish soap to the bottle and gently mix by swishing the liquid around.

4.  In the cup combine water and yeast. Mix with a spoon for 30-45 seconds.

READY, SET...GO!  

Now pour the yeast mixture into the bottle (be sure to use your funnel), step back and watch what happens!

 

WHAT JUST HAPPENED?! 

Hydrogen Peroxide contains 2 oxygen atoms (unlike water that contains only 1) and the hydrogen peroxide that is used in this experiment (6%) is stronger than normal drugstore or 3% hydrogen peroxide. Unlike blowing a regular bubble, Elephant's Toothpaste creates a multitude of bubbles (or foam) by using the yeast as a catalyst (or helper) to remove the oxygen from the hydrogen peroxide. Not only were thousands of bubbles (or foam created) but you also created an EXOTHERMIC REACTION! Touch the bottle and it is warm!

Now Experiment!

What you just did is a demonstration because I gave you all the directions. Now you can make it an experiment by answering your own questions (or hypothesis.)

Examples:

What would happen if I added more dish soap?

Would using a different bottle make a difference in how much foam I produce?

Homemade Bubble Solutions Check out these great recipes to create some amazing bubbles. Then create your own solution!

 

Memories of Homemade Pudding and Pie

The warm summer months are here and it seems as if everyone is scattering across the country to take a vacation or visit relatives and friends. Many of my summers were filled with trips back to visit family in Iowa. My dad had two sisters (Aunt Wilma and Aunt Millie) and both of them loved to cook. One thing these two country cooks could do better than no other, was whip up some homemade pudding and even a pie or two. In fact, pudding or pie was served twice a day. Once at dinner (lunch) and the other at supper (dinner.)

Well, my kitchen skills aren't very great (something I inherited from my mom) and so I never really tried making homemade pudding, until the other day. I had some overripe bananas that I didn't want to go to waste, so I decided to make a banana cream pie. I quickly went online and looked up what would have to be (based on my skills) simple pie recipes. I soon realized that the filling for the pie was actually just a pudding (ok....yes I'm sure some of you are saying "duh"). This got me to thinking..."what is the science behind this delicious, creaming treat?"

Another Great Day on Arizona Midday

Me and Destry getting ready for some "LEMON-ology" on Arizona Midday.

My Friend Kristy Morcom and "Ferdinand the Bull Snake" from the Wildlife World Zoo in the lobby of KPNX Channel 12.

I started the day a bit frazzled thinking of all the things I had planned for today's segment on Arizona Midday. In fact, I had a dream last night that Destry had called me to tell me that I was late and missed my segment (not sure what that dream was all about.) After running to the supermarket and a local dollar store to grab all of my supplies and props, I ran home to cut lemons, make solutions and bake some mini-lemon pies. I was out the door by 12:20pm (only 20 minutes behind schedule) and raced downtown to the our local NBC studio (KPNX Channel 12).

TGIF!
I made it down town in record time, but soon realized that my segment was 2nd and I had A LOT of prep work to do. Thankfully, today is Friday and Coffee Talk (which usually runs a bit longer) was up first. As I set up I listened to Destry and the girls (including my good friend Jennifer Kaplan) chat about the hot topics of the week. Soon they were done and I was up next. My lab was complete and I was ready to roll just in the nick of time.

I love the time I get to spend on television and even more, I love the fact that I can use Miss Science as a platform to educate viewers about how much fun STEM (especially the SCIENCE part) can be! Next week we start our camps at Arizona State University-Polytechnic and then it's off to Channel 3 on July 6th for the Science of Bubbles!

Keeping Cool With Some Yummy Science!

As the temperatures climb higher and higher and summer sets in, here's how you can make your own delicious treat to cool off. And it's scientific too!

Materials:

• 1/2 cup milk (whole or 2% works best)
• 1/2 cup heavy cream (optional)
• 1/2 tsp vanilla
• 1 TBS sugar
• 4 cups crushed ice
• 4 TBS salt
• 2 quart-size plastic bags
• 1 gallon-size freezer bag
• gloves or mittens to keep your hands warm
• towels (this can get a bit watery and messy)
• masking or duct tape
• Scissors

Procedure:

1. In one of the quart-size plastic bags mix the milk, vanilla and sugar (mix until sugar dissolves.)
2. Release as much air from the bag as you can. (You don't want the bag to pop while mixing!)
3. Close the bag and seal the top with tape.
4. Put the bag of ingredients into the other quart-size bag, remove the air and seal the top with tape. 
5. Set your mixture bag inside of the gallon-size bag and fill with ice.
6. Sprinkle salt on top of the ice, squeeze out the air and seal the bag with tape. 
7. Put your gloves or mittens on. It's going to get COLD!
8. For 5 minutes shake, knead and gently squeeze the bag moving he mixture around. 
9. Once you feel the mixture begin to solidify continue for 1-2 minutes.
10. Cut the tape from the baggies and carefully remove the ice cream. 
11. Dig In!!!

What's the Science?

The salt in the bag causes the ice to melt. This creates a "brine." Brine is a solution of salt in water. Brine is sometimes used to preserve vegetables, fruit or fish, but in this case we used the brine solution to absorb the heat from the ice cream mix. As the brine solution gradually lowered the temperature from the mix it began to freeze. In order to get the ice cream mixture to freeze, we must drop the temperature below 32 degrees. By adding the salt we are able to lower the freezing temperature to around 27 degrees and VIOLA... you get some yummy ice cream. 

Pucker Up!

 The Science and Business of a Lemonade Stand

This Friday on Arizona Midday I'll be talking about the Science and Business of a Lemonade Stand. Creating a delicious lemonade is a great lesson in acids and bases. The citric acid that comes from lemons is pucker-ific! In order to balance the acidity of lemon juice, a good "lemonologist" must be able to create a formula that offers just the right satisfaction for the palate of various lemonade connoisseurs. To counteract the bitterness of lemon juice, sugar is added to water. Lemons are acidic externally, but alkaline (base) internally. Although sugar has a sweet flavor, it is an acid producer. Due to the high acidic content in lemonade, as tasty and refreshing as lemonade can be it is best to be consumed in moderation.  Other ingredients that "lemonologists" may choose to add to their formula for flavor include, mint, cinnamon and other various spices. During my segment I will also share the science of other refreshing lemon products such as lemon bars, lemon pixi-sticks and lemon bath bombs.


Testing for Acids and Bases
One experiment that I will be sharing includes testing solutions for acids and bases. You can try the following in your own kitchen.

Materials:
1/2 red cabbage
water
pan and stove
strainer
spoon or craft stick
clear cups (9-12 oz.)
sugar
baking soda
citric acid
vinegar
borax
lemon juice

Procedure:

• Cut cabbage into 1" strips and boil it in water until the water turns a bluish/purple. Let cool
• Stain the cabbage from the water, collecting the cabbage water in a separate bowl or large cup. 
• Pour 1 tsp. of sugar into a clear cup and add 4 oz. of water and stir to dissolve the sugar.
• Repeat to make all other solutions (baking soda, vinegar, borax etc...)
• Add 4 TBS of cabbage water to each solution and record any change that you observe.

Red cabbage contains a natural indicator that changes color due to the acidity of a solution. 

 Neutral solutions will create a purplish color.
Alkaline Solutions (base) will appear greenish-yellow.
Acidic Solutions (acid) will react to the indicator solution producing a red to pink color.


Below are pictures from our SciPreneur Scottsdale camp. Students not only worked to create the best lemonade formulas, but they also did some kitchen science while creating lemon bars. We compared two recipes. One called for all-natural ingredients, while the other was a pre-made lemon pie filler.  All though are preservative-free (homemade) lemon bar filling was natural, it was still highly acidic. That being said, it looked 10x better than the can of pie filling that we opened. And when we read the label, there were lots of ingredients that we couldn't even pronounce!

Coloring Sugar Crystals

As the weather warms up and the sun continues to shine, this experiment will have you creating colorful sugar crystals.

Materials: 
Food coloring
4 tsp. sugar
20 tsp. water
Bowl
Sun

Procedure:

• Pour the sugar into a bowl slowly add water and stir until the sugar dissolves.
• Add 2-4 drops of food coloring.
• Place the bowl in a sunny spot for 1-2 days.

What did you observe?
Why do you think it happened?


Sugar is a molecule made of 12 atoms of carbon, 22 atoms of hydrogen and 11 atoms of oxygen. When sugar is added to water the crystals dissolve and create a solution. The heat from the sun will warm the water in your sugar solution enough to allow the water to evaporate. You will be left with only sugar and color. 
 

You can now use your colored sugar to decorate cookies, cupcakes or make to make other sweet treats such as pixi sticks!

The Science of the Supermarket

When I was born my parents didn't take me home from the hospital, instead they took me straight to the supermarket. My childhood was spent running up and down the isles, cruising through the warehouse and eventually getting my first job as a courtesy clerk and working in the stores all through college. The supermarket was a major part of my upbringing. It wasn't until I became a science educator that I realized how full of science the supermarket is!