Welcome to Waitahuna School's updated Blog. We are excited to share some of the learning that we do everyday at our fantastic school. Included in our Blog are links that will help with supporting learning at home.

Saturday, December 19, 2015


Today was the last day at Waitahuna School for 2015. We decided to do a little Kitchen Chemistry. First we made a pavlova... one with an electric mixer and one by hand! Challenge Number One was to separate the egg whites from the yolk - we hope you enjoy the video on how we did this.
An egg white is about 90% water and 10% protein. 
~The egg-white proteins are long chains of amino acids that fold and curl into more or less spherical tangles. ~When you beat an egg white, theseproteins uncurl and stretch out.
~As you beat the egg whites, you also whip bubbles into the mixture.
~The water molecules and egg-white proteins bump around, fighting for position...
...But after all that Science the most important thing was the taste test and it was delicious.
We also went to visit a few 'special locals' to drop off our Christmas baking and sing Christmas carols.

Click the link to see our EGG SEPARATION VIDEO:

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