Fun Ideas!

MAKING GLUE WITH KITCHEN MATERIAL

Materials:

• skim milk


• baking soda


• vinegar


• measuring cup


• measuring spoons


• paper towels


• rubber band

Procedure: Did you know you can make glue from vinegar and milk? Here's how.

1. Add 2 tablespoons of vinegar to 1/2 cup of skim milk. Stir them together and let the mixture sit for two minutes. The vinegar will make the protein in the milk stick together to form small white lumps called curds. The leftover liquid is called whey.
   


2. Next, you'll need to strain the curds since you won't need the whey to make glue. To make a strainer, put a folded paper towel over an empty cup. Push it down in the center so it forms a bowl shape. Put a rubber band around the top of the cup to hold the paper towel in place. Pour the curds and whey into the cup with the paper towel. The whey will go through the paper towel and the curds will stay on top. Wait about five minutes for the whey to drain through the paper towel.
   


3. Use a spoon to carefully scoop out the curds. Put them between two dry paper towels and press down to get all the whey out.
   


4. Put the curds into another cup, stir in two teaspoons of water and then add one teaspoon of baking soda. The baking soda reacts with the vinegar that's in the curds, producing carbon dioxide. If you hold the mixture up to your ear, you can hear tiny bubbles popping. If this mixture doesn't look like glue, just add some water.

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ICE CREAM FROM A PLASTIC BAG

Materials:

• 1/2 cups milk


• 1/2 tsp. vanilla


• 1 tbsp. sugar


• 4 cups crushed ice


• 4 tbsp. salt (preferably rock salt)


• 2 quart zipper bags


• 1 gallon zipper freezer bags

Procedure:

1. Seal 1/2 cup of milk, 1/2 tsp. of vanilla and 1 tbsp. of sugar in a quart-size zipper bag, making sure to squeeze out as much of the air you can so the bag doesn't open when you shake it.


2. Double bag the mixture to avoid leakage. Place the first bag into a second quart-size zipper bag, releasing as much air as possible before sealing it tightly.


3. Fill a gallon-size zipper bag with crushed ice and nestle the double-bagged milk-sugar mixture in the ice.


4. Sprinkle 4 tbsp. of rock salt on top of the ice. Though regular salt will also work, youd ice cream won't be as solidly frozen. Rock salt is specifically designed to absord heat and and lower the freezing point of water.


5. Seal the gallon bag tightly after letting out as much air as you can.


6. Shake and gently squeeze the bag. You'll need to make sure that the inner bag is constantly surrounded by ice during this process.


7. Check the mixture about five minutes into shaking it. If it's not ice cream yet, it will be well on its way. Shake it a few minutes more if necessary, then open the bag over the sink.


8. Leave the bag with ice in the sink to finish melting and remove your ice cream.