This comprehensive kit incorporates a variety of scientific techniques all themed around common kitchen materials. Students will perform chromatography on commercial food colors, use chemical tests to identify an unknown cooking ingredient, examine the protein digesting ability of a common meat tenderizing enzyme, use titration to quantify vitamin C levels and then test an unknown juice or soda (not provided), and lastly examine some of the differences and similarities in the materials used to clean up (soap, hand dishwashing detergent, and machine dishwashing detergent). Kit contains enough materials for 5 groups. Teacher's Manual and Student Study Guide copymasters are included. Aligned to the Next Generation Science Standards (NGSS)* Disciplinary Core Ideas: PS1.A; PS1.B Performance Expectations: MS-PS1-2; MS-PS1-3; HS-PS1-3 Cross Cutting Concepts: Patterns; Stability and Function Engineering Practices: Obtaining, Evaluating and Communicating Information; Analyzing and Interpreting Data; Planning and Carrying Out Investigations Kit Contains: Ascorbic Acid Capsule Unknown Powder, 25 g Blue Food Dye, 5 mL Green Food Dye, 5 mL Red Food Dye, 5 mL Yellow Food Dye, 5 mL Gelatin Powder, 5 g Baking Powder, 5 g Papain Powder, 5 g Baking Soda, 5 g Corn Starch, 5 g Vinegar, 5 mL 5% Calcium Chloride, 5 mL Dishwashing Detergent - Machine, 5 mL Dishwashing Detergent - Hand, 5 mL Iodine Potassium Iodide, 30 mL Dilute Lugols Solution, 30 mL 5% Soap, 10 mL Starch Indicator Solution, 5 mL Chromatography Paper 4 Capillary Tubes Centrifuge Tube Spot Plate Toothpicks, Package 6 Medicine Cups Pipette Universal Indicator pH Strips DOT Info: Non-regulated