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Experiments illustrate the presence and properties of: 1) saccharides (glucose and starch) in fruits and vegetables; 2) lipids (fats) in nuts and vegetable oils; and 3) proteins in eggs, meat, and milk. Emphasizes that chemistry is all around us.
Runtime: 19 minutes
Flame In The Chemistry Lab
Carbon Dioxide / Chemical Reaction Rates
Electrolysis & Corrosion
Funding provided by the Department of Education
Administered by the National Association of the Deaf