You will need 2 percent iodine solution, 1 tbsp. cornstarch, an eyedropper, a 15mL test tube and several samples of various fruit juices. Mix the cornstarch with the water to make paste. Add 250mL of water, place over heat and boil for five minutes. Using your eyedropper, add 10 drops of the starch solution to 75mL of water. Add iodine until you get a dark purple-blue color. Place 15 drops of solution into your test tube. Place a few drops of fruit juice into the tube and note the color. The lighter the solution, the higher the vitamin C content. Repeat this process for each type of juice.
Gather together a measuring cup, water, a super strong magnet, a bowl and a box of any iron-fortified breakfast cereal. Place some cereal flakes onto a table. Hold the ultra-strong magnet over the flakes and note if you see them move or stick to the magnet. Next, fill a bowl with water and place some cereal flakes on top of the water. Hold the magnet close the flakes and note if the flakes move toward the magnet. The purpose of the experiment is to demonstrate how iron is used as a mineral supplement in some of our foods.
This experiment requires 2 cups of water, 2 cups of vinegar, two jars and two chicken leg bones. Place a chicken bone in each jar. Add water to one jar and vinegar to the other. Make sure the bone is covered with liquid. Cover both jars and let them sit for five days. Remove the bones and rinse them off in clean water. Try bending each bone and note how they differ from one another in flexibility. The purpose of this experiment is to show the effects of how acid (the vinegar) destroys calcium in bones.
For this experiment, you need food coloring, an eyedropper, three bowls, skim milk, whole milk and half-and-half or dairy cream. Pour one of the dairy samples into each bowl. Add a drop of food coloring to each bowl. Watch how the color spreads throughout the bowl. The color will spread fastest in the liquid with the lowest fat content. The color will move slowest in the half-and-half and dairy cream. Discuss how high fat content slows the metabolic rate.