This Polymers and Crystals: Their Role in Food Science lesson plan also includes:
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Blend chemistry with cooking in this exploration of polymers, carbohydrates, and food science. Experimenting with gelatin produces concrete examples of the bonding and ploymerization discussed in the lesson. Copious, comprehensive teacher resource links are attached, so give yourself time (and don't give up!) to read and digest the information if chemistry is not your strong suit.
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