Experiments at library: Why DO pickles taste sour?

KENT — The Kent Memorial Library hosted chemist Cheryl Blum on April 8 in a special program on science for children.

Blum arrived with keyboard in tow and entertained the children with songs about science and learning.

She showed the children that science is a process of building on things that they already know in order to solve a problem at hand.

The three steps of science, she said, include question, test and answer portions.

One lesson she shared with her young audience was on sour foods —  and the acidity that makes them taste sour.

The youngsters were definitely involved in the hands-on process, taking turns acting as “head scientist� and touching, tasting, smelling and looking at some of the ingredients being used. They used pickles and pickle juice for their experiments. For some of the children present, this was their first experience with pickles; there was a mixed review on whether they liked them or not.

Throughout the lesson, Blum also taught the students about indicators and bases so that they could better understand what they were doing.

She had everyone recite, “pink shows base, clear shows acid,� during one of their hands-on experiments with a cup filled with sodium hydroxide for the base and phenol saline as the indicator.

Kent Memorial Library will host local scientists for the entire month of April, and will feature a talk for children on Wednesday, April 9, at 11 a.m. on wild foods, science, history and folklore.

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