Baltimore Design School partnered with TheBe.Org on Saturday to host a family STEM workshop exploring saturated and unsaturated fats, homogeneous and heterogeneous mixtures, and emulsifiers.  Students and parents agreed that this was a delicious experimental process! Salads and mayonnaise are the most common emulsifiers we eat, so it was only natural that the group made several types […]

Baltimore Design School partnered with TheBe.Org on Saturday to host a family STEM workshop exploring saturated and unsaturated fats, homogeneous and heterogeneous mixtures, and emulsifiers.  Students and parents agreed that this was a delicious experimental process!

Salads and mayonnaise are the most common emulsifiers we eat, so it was only natural that the group made several types of salad dressings to go with the beautiful, fresh salad TheBe.Org provided.  Our scientists conducted lab experiments where they added substances to oil and water to determine which one(s) will act as an emulsifier to form a homogeneous solution.  They took notes while using the scientific method as a guide, forming evidence-based conclusions.  Participants took home their dressings, plenty of salad, sandwiches from Atwaters, and a couple of beautiful books on healthy eating, provided by The National Graphic Museum of Exploration.