Today you will be a forensic chemist.
A bag of white powder has been confiscated by the airport customs. You need to find out what white powder it is?
Aim: To learn about the makeup of different white powders.
There are a number of different white powders in our everyday life. Some of these are harmful and others are not. Test the four white powders listed to see which one has been found at the airport.
Here are some examples of everyday kitchen white powders.
Flour
Cornflour
Sugar
Salt
Baking Soda
Baking Powder
Icing Sugar
Tartaric Acid
Citric Acid
Gluten Free Flour
Materials
1.
2.
3.
4.
5.
6.
7.
Upload a photo of each powder.
1. Cornflour
2. Baking Soda
3. Salt
4. Sugar
On the black cardboard using a microscope, you need to record what you see. You will be given a small amount of 4 white powders on your cardboard. Look at them under your microscope and record what you see.
Do not mix the powders or taste the powders.
Findings:
Sugar
|
Salt
|
Baking Soda
|
Cornflour
| |
Appearance
| ||||
Texture
| ||||
Smell
| ||||
Iodine
| ||||
Water
| ||||
Vinegar
|
Write a paragraph about your findings.
Making Sherbet
Using the following recipe you need to make sherbet.
Sherbet recipe
Recipe:
Recipe:
1tsp of powdered drink crystals (eg refresh)
1/4 tsp citric acid
1/4 tsp tartaric acid
1/4 tsp -baking soda.
Put all ingredients into a ziplock bag, stir, and enjoy.
Materials:
1. Powdered Beverage
2. Citric acid
3. Tartaric acid
4. Baking soda
5. Ziplock bag
6. Spoon
Findings:
Sherbet
| |
Taste
| Acidic, sweet, a sour-tangy after taste, a bubbling reaction straight after it touches the tongue, a cooling effect on the mouth and throat |
Colour
| A paler version of the original colour of the powdered beverage and looks a bit finer. |
Conclusion
The sherbet as very much a success with the right blend of sweetness and acidity that counter the sourness of the sherbet. It's not too bubbly that it hurt the tongue but has just had the right amount of all the mixture. Also leaves a quite umami aftertaste in the tongue which lasts for some time.
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