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In this activity, learners cook amino acids and sugar to explore the range of aromas released. When amino acids and sugars are heated, learners will observe a phenomenon known as the Maillard reaction, also known as the browning reaction. Caution!: Kids, please don't try this at home without the help of an adult. The corn syrup can get very hot, very quickly.
- Under 5 minutes
- Under 5 minutes
- $10 - $20 per group of students
- Ages 6 - 14
- Activity
- English
Quick Guide
Materials List (per group of students)
- pure corn syrup
- amino acid caplets (available at health-food stores)
- a nonstick skillet
- a teaspoon
- oven mitts or hot pads
Subjects
-
Physical Sciences
-
Heat and Thermodynamics
- Heat and Temperature
-
Chemistry
- Chemical Reactions
-
Structure and Properties of Matter
- Atomic Structure
-
Heat and Thermodynamics
-
The Nature of Science
-
The Scientific Process
- Conducting Investigations
-
The Scientific Process
Informal Categories
- Food and Cooking
Audience
To use this activity, learners need to:
- see
- see color
- smell
- touch
Learning styles supported:
- Involves hands-on or lab activities
Other
This resource is part of:
Access Rights:
- Free access
By:
Rights:
- All rights reserved, Exploratorium,