Matter+&+Change

Nuts & Bolts an Introduction to Matter
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( and just a slice of an introduction to Cheese . . . )
Link to NBC Learn Video "Chemistry NOW" Cheeseburger Chemistry




 * Quick Cottage Cheese from Alton Brown **Food Network.com

Ingredients

 * 1 gallon pasteurized skim milk
 * 3/4 cup white vinegar
 * 1 1/2 teaspoons kosher salt
 * 1/2 cup half-and half-or heavy cream

Directions
Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes. Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

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Elements and The Periodic Table
Link to PTable's Interactive Periodic Table of the Elements

Link to Nottingham University's Periodic Table of Videos

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<span style="font-family: Impact,Charcoal,sans-serif; font-size: 160%;">Why Does Popcorn Pop? An Introduction to Mixtures
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<span style="font-family: 'Comic Sans MS',cursive; font-size: 130%;">Coffee, Extraction and Classifying Mixtures media type="youtube" key="DYsWECLaakI" height="315" width="420"



<span style="font-family: 'Comic Sans MS',cursive; font-size: 130%;">Separating Mixtures & Waste H2O media type="youtube" key="DG5fzGCrYXc" height="315" width="420"





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