Kids learn about food science at 4-H Science Camp
Twenty-four kids participated in the 4-H Science Camp at the Rotary Pavilion on Tuesday, June 6 and Wednesday, June 7. After lunch, the kids were able to make their own slime. Beth Scott | Beacon
COSHOCTON – Shouts of “Ew this is gross” or “This is so cool” were heard at the Rotary Pavilion at the Coshocton County Fairgrounds on Tuesday, June 6 as 12 kids gathered at the 4-H Science Camp. While they had many activities happening during the day, perhaps the favorite of many of the kids had to be plunging their hands into a bowl of gooey slime.
A mixture using chi beans was then mixed with water and corn starch in a bowl to create the slime. The kids worked in pairs and each had a chance to stir the mixture first with spoons and then when the stirring became too hard, amid laughter and screams of delight, they started mixing their bowl of slime with their hands. The mixture became stuck to their hands, but fortunately, there were wet wipes to clean up the mess.
The theme this year was food science and each activity had to do with food or ingredients that are used in foods.
“Each activity brings them back to food and what can be found in the kitchen, but also the science behind it,” said Phil Goerig, 4-H program assistant.
The camp hosted a total of 24 kids, 12 kids ages 5 – 8 on Tuesday and another 12 ages 9 – 12 on Wednesday.
Other activities included learning about spherification by making an edible “water bottle” using a solution made of sodium alginate and water and dipped in calcium lactate to form a solid gel. They also learned about density by making homemade lava lamps using water, vegetable oil, and alka seltzer. The kids even learned a little about pH levels by using water from boiled red cabbage, which is a natural pH indicator.
The kids also learned all about yeast and micro-organisms by making homemade bread and butter. They also made homemade ice cream.
“It’s an exciting program to offer during the summer,” said Goerig. “It gives the kids an opportunity to think about science and how it’s around them in everyday life. It’s bringing together science with food, because who doesn’t like food?”
The cost for the camp was $15 and the money was used for supplies and to help pay for their lunch, which was provided by Baker’s IGA.
In the past, OSU Extension has offered the science camp as a series, but hopes to continue to offer the camp as a one-day event from now on each summer.
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