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About The Science of Chocolate: Interactive Activities On Phase Transitions, Emulsification, and Nucleation
This document describes an interactive presentation on the science of chocolate developed for the general public, including children ages 6 and up. The presentation uses chocolate as a familiar material to demonstrate basic scientific concepts through a series of taste experiments and explanations. Audience members sample different types of chocolate and observe their properties to help answer three main questions about phase transitions, emulsification, and nucleation in chocolate. The goal is to engage participants in science by having them make observations and take part in individual experiments using chocolate as a hands-on learning tool.
Detailed Information
| Author: | ['Călin Roxana'] |
|---|---|
| Publication Year: | 2015 |
| Pages: | 5 |
| Language: | English |
| Format: | |
| Price: | FREE |
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