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FoodMASTER Middle: Eggs

Students will learn the anatomy of eggs and the concept of forming colloidal dispersions called foams as they learn the anatomy of an egg, create a foam by whisking egg whites, investigate the effect of whisking time on foam, and compare and contrast the effect of different substances on the stability of foam.

Grades
6 – 8
Estimated Time
Two 1-hour activities
Updated
December 6, 2022
white eggs in a blue egg carton
Image: congerdesign/Pixabay

Background

Lesson Activities

Credits

Author

FoodMASTER

Acknowledgements

This lesson was partnered with East Carolina University. The FoodMASTER program was supported by the Science Education Partnership Award (SEPA) which is funded from the National Center for Research Resources, a component of the National Institutes of Health.

  • Primary Authors:
    • Virginia Stage, PhD, RDN, LDN
    • Mary White
    • Ashley Roseno, MAEd, MS, RDN, LDN
    • Melani W. Duffrin, PhD, RDN, LDN
  • Graphic Design: Cara Cairns Design, LLC

Standards

National Content Area Standards

  • Science
    • MS-LS1: From Molecules to Organisms: Structures and Processes
      • MS-LS1-7: Develop a model to describe how food is rearranged through chemical reactions forming new molecules that support growth and/or release energy as this matter moves through an organism.
    • MS-PS1: Matter and Its Interactions
      • MS-PS1-2: Analyze and interpret data on the properties of substances before and after the substances interact to determine if a chemical reaction has occurred.