Why do we need to pour less water in an egg steamer to prepare more eggs to the same degree of 'doneness'? We discuss the physical processes at work in the electric egg steamer and resolve this seeming paradox. We demonstrate that the main heat transfer mechanism from steam to egg is due to latent heat through condensation. This not only explains…

The experiment proposed here illustrates some concepts of tomography via a qualitative determination of the relative concentration of various dilutions of food dye without "a priori" knowledge of the concentration of each dye mixture. This is performed in a manner analogous to computed tomography (CT) scans. In order to determine the…

Identification of macromolecules in food is a standard introductory high school biology lab. The intent of this article is to describe the conversion of this standard cookbook lab into an inquiry investigation. Instead of verifying the macromolecules found in food, students use their knowledge of the macromolecules in food to determine the…

This article describes an interrupted case study that intersperses information about diffusion and osmosis with content review and knowledge application questions, as well as a simple experiment that can be conducted without the use of a laboratory. The case study was developed for use in an introductory undergraduate biology course. The case…

An eight-session interdisciplinary laboratory curriculum has been designed using a suite of analytical chemistry techniques to study biomaterials derived from an inexpensive source such as the tomato fruit. A logical progression of research-inspired laboratory modules serves to "tour" the macroscopic characteristics of the fruit and the…