Using kitchen chemicals in experiments - such as vinegar and baking soda to shoot off a rocket-- will be explored during the Feb. 16 CU Wizards show at the University of Colorado at Boulder.
Professor David Nesbitt of CU-Boulder's chemistry and biochemistry department will present the free program "Chemistry and Cooking" at 9:30 a.m. in the Cristol Chemistry and Biochemistry building, room 140.
During the show Nesbitt will show students the extraordinary properties of ordinary foods and other items found in most kitchens. He also will discuss the structures of proteins, the properties of acids and bases, and how pressure changes the way meals are prepared.
Highlights of the show include scrambling eggs without using heat, boiling water in your hands and learning the difference between hard- and soft-boiled eggs.
The CU Wizards series runs from September to June featuring presentations on astronomy, chemistry and physics. Though intended primarily for students in grades five through nine, the Saturday shows are educational and entertaining for people of any age.
For more information about CU Wizards call (303) 492-5011, or visit the Web site at .