Anatomy of an Egg - Exploratorium
Shell. Bumpy and grainy in texture, an eggshell is covered with as many as 17,000 tiny pores. Eggshell is made almost entirely of calcium carbonate (CaCO 3 ) crystals.It is a semipermeable membrane, which means that air and moisture can pass through its pores.
Build a Solar System Model | Exploratorium
One of the most exciting exercises I ever did as a kid was to make a scale model of the Solar System. Most of the pictures in my books made the distance between planets seem small and easy to travel.
Secret Language: Cryptography & Secret Codes | Exploratorium
Download the PDF file containing the cipher wheels.; Copy and cut out the two wheels. Place the smaller wheel on top of the larger wheel and rotate them so your "key letter" on the small wheel is beneath the "A" of the large wheel.
A Brief History of Pi (π) - Exploratorium
Learn about the long and rich history of π. Pi (π) has been known for almost 4000 years—but even if we calculated the number of seconds in those 4000 years and calculated π to that number of places, we would still only be approximating its actual value.
Experience the Exploratorium at Pier 15
Experience the Exploratorium. Let your curiosity roam free through hundreds of exhibits in our six spacious indoor and outdoor galleries at Pier 15, San Francisco.
Science of Eggs: Egg Science | Exploratorium
Egg proteins change when you heat them, beat them, or mix them with other ingredients. Understanding these changes can help you understand the roles that eggs play in cooking. Proteins are made of long chains of amino acids. The proteins in an egg white are globular proteins, which means that the long protein molecule is twisted and folded and curled up into a …
Science of Cooking: Candy-making Stages - Exploratorium
As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools. In fact, that's how each of the temperature stages discussed below is named. For example, at 235° F, the syrup is at the "soft-ball" stage.
Your Weight on Other Worlds - Exploratorium
Mass and Weight. Before we get into the subject of gravity and how it acts, it's important to understand the difference between weight and mass.. We often use the terms "mass" and "weight" interchangeably in our daily speech, but to an astronomer or a physicist they are completely different things.
Photosynthetic Floatation | Exploratorium
Make a 0.1% bicarbonate solution by mixing 0.5 grams baking soda with 2 cups (500 mL) water. Add a few drops of liquid dish soap to this solution and mix gently, trying to avoid making suds in the solution.
Your Age on Other Worlds | Exploratorium
Fill in your birthdate below in the space indicated. (Note you must enter the year as a 4-digit number!) Click on the "Calculate" button. Notice that your age on other worlds will automatically fill in. Notice that Your age is different on the different worlds.