Modifying Viscosity of Egg Yolk

Students investigate the effects of substances on the viscosity of egg yolks. In this viscosity lesson plan, students separate egg yolks from their albumen and then add different masses of albumen back to each egg yolk. They measure the viscosity of each combination. They then add various masses of salt to another set of egg yolks and measure the effects of the salt on the viscosity of the yolks.

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Concepts

Resource Details

Grade
Higher Ed
Subjects
Science
1 more...
Resource Type
Lesson Plans
Instructional Strategy
Inquiry-Based Learning
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