City Science Experiments With Acid...and Green Beans
On February 9th, City Science teens worked diligently in groups of 3 to discover the effect of acids and bases (i.e. alkalines) on the pigmentation and texture of green beans. Using a heated and non-heated control of distilled water, teens observed the effect of HCL (hydrochloric acid) and NaOH (sodium hydroxide) on the color and texture of the green beans. Solutions were boiled and then drained, with the more acidic HCL producing a more observable reaction in the green beans, dramatically reducing their color and effecting the texture of the beans.
Some of the City Science teens have blogged on the experiment; make sure you check them out!
Click here to see more photos from Saturdays lab.