In this activity, students will use household materials to investigate and explore how the release of carbon dioxide gas from a chemical reaction can cause a small-scale explosion. Students then will experiment with variables to determine which factors launch a film canister the highest.
Chef Wylie Dufresne, the owner of New York City restaurant wd~50, experiments with food, literally. He has lab notebooks detailing what certain chemicals do to certain dishes. One of his signature dishes is a spin on eggs Benedict: he found that creating the plate’s centerpiece–a cube of fried hollandaise sauce–required a lot of scientific testing. Science Friday stopped in at Dufresne’s kitchen to see how he prepares the dish.