Stability of Egg White Foams

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In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives. In doing so, learners explore albumen proteins as well as how the addition of various ingredients (acids and fats) affect the pH and coagulation of these proteins. [Activity is publicly available through a web crawler capture on Archive.org.]

Quick Guide

Preparation Time:
30 to 45 minutes
Learning Time:
30 to 45 minutes
Estimated Materials Cost:
$5 - $10 per group of students
Age Range:
Ages 11 - 18
Resource Types:
Activity, Experiment/Lab Activity
Language:
English

Materials List (per group of students)

  • 4 eggs
  • Lemon
  • Vegetable Oil
  • Cream of Tartar
  • Glass or ceramic bowl
  • Electric mixer
  • 4 funnels
  • 4 small beakers

Keywords

Subjects

  • Physical Sciences
    • Chemistry
      • Chemical Bonding
      • Acids and Bases
    • States of Matter
      • Liquids
      • Gases
    • Structure and Properties of Matter
      • Volume and Density
  • The Nature of Science
    • The Scientific Process
      • Conducting Investigations
      • Formulating Explanations
      • Communicating Results

Informal Categories

  • Food and Cooking

Audience

To use this activity, learners need to:

  • see
  • touch

Learning styles supported:

  • Involves hands-on or lab activities

Other

This resource is part of:

Access Rights:

  • Free access

By:

  • Johnson, Jill

Rights:

  • All rights reserved, Exploratorium, 2006