In order to be realized the importance and usefulness of the subject “science” by the people, chemical experimental methods for delivery lectures related to foods were investigated, developed and practiced. The previously published experiments “Making Karumeyaki”, “ Making Starch Syrup” were followed by the experiment “ Making Bottled Citrus Fruits”. A practice by using the method was performed in a laboratory at Nagoya City Science Museum on Sat., July 9, 2016. The procedures and the result of the practice were detailed in this report.
実験教室で実施可能な柑橘類の薄皮剥き実験の開発と実践
kenshi663544.pdf
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