Tuesday February 4th, 2014 21:22 kitchen chemistry

In this video I do some experiments that were taken from the kitchen. to see part 2 click here ! www.youtube.com Crushing a can. This works because the steam produced from heating the can pushes out the air. When the can cools the steam truns back into a liquid. The quite impressive force of the air (that we are exposed to all the time!) 101325 Pa, which easy crushes the can. The reason this huge force dues not cruch cans or kill people all the time is that the presser pushing out of the can was the same as the presser pushing in, that is until I chemistryd it. Egg Not realy science just nice to look at and eat Borax polymer PVA glue, poly vinyl acetate is a polymer (long chain of molecules). Its smooth and free flowing like a thick liquid. When you add the borax it connects together some of these polymer molecules and they get court up in each other. So it behaves more like a solid. For more videos on kitchen chemistry check out the links How to make hot ice. (vinegar and baking soda) [nerdrage] www.youtube.com www.youtube.com how to make a rubber ball (ethanol and sodium silicate) [TheAmateurChemist] www.youtube.com milk colour change (milk, food dyes) [Garden Shed Chemistry and other] www.youtube.com www.youtube.com Water (water) www.youtube.com

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