18:13 horas
Por
MANUEL DÍAZ ESCALERA
Hay reacciones químicas que dan lugar a productos con unas características completamente distintas a las de los reactivos. En este experimento podemos comprobarlo. El vinagre puede reaccionar con la cáscara de un huevo y cambiar su color y textura.
Meter el huevo en un recipiente y se cubrirlo con vinagre. Nada más sumergirlo se forman unas burbujas en la superficie del huevo.
Transcurridas 24-48 horas sacamos el huevo y lo lavamos con agua. La cáscara ha desaparecido y la consistencia del huevo es gomosa. Al presionar con los dedos se deforma sin romperse y si se deja caer desde una cierta altura bota.
También observamos que el huevo ha aumentado de tamaño. Esto sucede porque la cáscara del huevo es semipermeable, es decir, hay sustancias que pueden pasar al interior del huevo o salir de él. En esta ocasión parte del líquido ha entrado dentro del huevo.
Las moléculas de ácido acético (comúnmente llamado vinagre) reaccionan con las de carbonato cálcico (que es el principal componente de la cáscara del huevo).
Como resultado se libera dióxido de carbono (las burbujas de gas que observamos al inicio) y se forma acetato de calcio. Con la cantidad de vinagre suficiente desaparece toda la cáscara de huevo.
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EXPERIMENTO DEL HUEVO Y DEL VINAGRE
Algunos de nuestros niños han participado esta semana en un experimento muy interesante y divertido: el experimento del huevo y del vinagre.
¡ Convirtieron un huevo normal y corriente en un huevo- pelota !, un huevo que parece de goma y rebota sobre la superficie de la mesa.
¿ Queréis saber cómo lo hicimos ?
Para este experimento necesitas:
Procedimiento:
Nuestros niños colocaron el huevo crudo entero dentro del vaso y llenaron el vaso hasta que el huevo quedo completamente cubierto. Si observamos con los niños las primeras horas del proceso, se verá unas burbujas en formación.
El huevo estuvo dentro del recipiente durante 3 días completos (el experimento se puede hacer un viernes de manera que el lunes podamos ver el resultado final).
El huevo se habrá ensanchado, ¡ha crecido ¡ (podemos comparar su tamaño con el tamaño de un huevo normal) La cáscara se habrá convertido en una película elástica. Con algo de cuidado podemos jugar con el huevo. ¡Parece una pelota que bota y rebota ¡
Si rompemos el huevo. Veremos como la cáscara se ha convertido en una membrana. Además de la yema y de la clara, se puede ver que hay un líquido que huele a vinagre. Algo ha entrado en el huevo, ¡el vinagre ¡
Explicación del fenómeno y aplicación didáctica
La cáscara de huevo está hecha de carbonato de calcio y el vinagre es un ácido débil, el ácido acético. El carbonato de calcio reacciona con los ácidos dando una sal, agua y dióxido de carbono. Como consecuencia de esta reacción la cáscara de huevo se va deshaciendo.
En el proceso observamos la formación de burbujas de dióxido de carbono. Al cabo del tiempo el huevo queda recubierto únicamente por su membrana: la cáscara ha desaparecido.
Este experimento se puede aplicar para explicar a los niños la importancia de la higiene dental. Es así cómo lo aplicamos nosotros.
El material de la cáscara de huevo es bastante similar al del esmalte dental. El esmalte de nuestros dientes es la sustancia más dura de todo el cuerpo.
Los ácidos son responsables de la formación de las caries dentales. Los ácidos llegan a nuestra boca a través de la comida y las bebidas. O mediante las bacterias que viven en nuestra boca y convierten en ácido el azúcar de nuestros alimentos.
De esta manera, podemos terminar esta actividad: haciendo reflexionar a nuestros niños sobre la importancia de lavarnos los dientes después de las comidas.
¿Qué se puede esperar cuando hay ácido en la boca por mucho tiempo y los dientes no se cepillan?
¡ DIENTES LIMPIOS, DIENTES SANOS !
Otro experimento molón anterior…
https://www.crdionisiaplaza.es/blog/lectoescritura-frutos-del-otono-y-flores
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How to enjoy wine regardless of its price, as well as how not to become dependent on price tags, says the science department of Gazeta.Ru.
Nutritional value and nutritional properties of products do not affect consumer preferences.
The choice of buyers and satisfaction with the purchase depend on their attitudes and expectations, German scientists found out.
“How to get adults to enjoy wine? It’s very simple: pour it from an expensive bottle, ”said Paul Bloom, professor of psychology at Yale University, at one of the TED conferences.
How a consumer evaluates a product depends on their expectations. And expectations, in turn, arise on the basis of previous experience, beliefs and prejudices. For example, most people believe that the more expensive a product is, the better it is. And although free cheese is only found in a mousetrap, paid cheese is not necessarily tastier.
Specialists in the field of consumer psychology and marketing have long studied the extent to which a person’s taste preferences depend on his expectations regarding the product and the actual qualities of the latter. According to a study published in the Journal of Marketing Research , the wine attitude creates a placebo effect so impressive that it even changes the brain’s chemistry.
Marketing specialist Hilke Plassmann from the INSEAD business school and neuroscientist Bernd Weber from the University of Bonn conducted the study. During the experiment, they fed a group of subjects different wines and told them about the price and brand of the drink. At the same time, they scanned the tasters’ brains. Participants thought they were tasting five different wines, ranging in price from $5 to $9.0.
In fact, they only drank cheap and expensive wine. At the same time, the experimenters did not always correctly inform them about the cost of the drink.
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“Research has shown that people like foods like chocolate and wine the higher the price tag. Even if it is the same wine or the same chocolate,” the authors of the experiment note.
As might be expected, drinkers rated higher a drink they considered expensive, even though it could be in any price category.
People didn’t just say that they liked more expensive wine, they actually drank it with great pleasure.
This was evidenced by the increasing activity of the ventromedial area of the prefrontal cortex, that is, those areas of the brain that are responsible for pleasure and reward. It is noteworthy that at the sensory level, the brain reacted only to taste and color, that is, it was not sensitive to whether the wine was expensive or cheap. It was the expectations, determined by the price or the brand, that influenced the impression of the wine.
However, the setting determines not only the assessment of the palatability of the product. It can also be misleading about the more basic characteristics of a wine. So, in 2001, the owner of the Ampelidae winery, Frederic Brochet, conducted an amusing experiment at the University of Bordeaux. He invited 54 volunteers, many of whom were professional tasters, to taste red and white wine and give their opinion. Red wine was literally described as tart, woody, like a squeezed red fruit.
White, in turn, was distinguished by shades of May flowers and grapefruit. The trick of the experiment was that the wine in both cases was the same, and white. To present it as red, tasteless food coloring was previously added to the uncorked bottle.
This demonstrated the potential of the placebo effect and the ubiquity of its manifestations. Doctors and psychotherapists have taken this phenomenon into account for a long time.
If the patient complains of being unwell, and the doctor suspects hypochondria, then it is likely that the unfortunate person will be treated with saline injections, sweetened pills and other homeopathic remedies. And most importantly, they heal.
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Science has now proven the existence of the marketing placebo by marrying marketing to neuroscience. Advertising and product positioning govern perception and, consequently, brain function.
And this is good news for marketers and advertisers. But bad for a sommelier. The first received a powerful and biologically based tool to influence the consumer. The second is now threatened with extinction due to the inefficiency of the profession.
The consumer also has something to think about next time choosing between an exquisite vintage and a modest dining room. Perhaps it is more profitable to buy a wine decanter once and pour inexpensive wine into it. After all, guests can say whatever they want, they still won’t feel the difference.
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