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Pudding in a Bag

In this tasty make-and-take, students become kitchen science chemists by making simple pudding-in-a-bag, using only two ingredients, plastic baggies and their hands.

Putting different ingredients together to create something new (and delicious) means that a lot of chemistry happens in the kitchen. When we cook or bake, we mix together ingredients then use heat that makes them change into a new food. It can be exciting to watch something in an oven to see how it changes- that change is chemistry in action!

Students can also become kitchen astronauts! 

Since water is heavy, food that is brought into space is dehydrated; that means the water is taken out of them. This way, astronauts can bring up more food and more easily store it. When it's time to eat in space, water is added, food may be heated and then enjoyed. This makes pudding-in-a-bag convenient for both astronauts and kindergarteners alike!

These activities are part of Science World’s Big Science For Little Hands program. They were developed and tested with preschool and kindergarten educators. Some of the activities are done in stations.

Mysterious Mixtures PDF from Big Science For Little Hands.

Objectives

  • Explore the concept of chemistry changing substances.

Materials

  • Per Class or Group:
    measuring spoon
    measuring cup
    a few pairs of scissors

  • Per Student:
    2 tablespoons instant pudding powder, any flavour
    1/2 cup milk
    2 cups/containers (for the pudding and milk)
    medium plastic baggie
    funnel

Key Questions

  • Does the powder look like pudding?
  • What does it smell like? (Demonstrate the "wafting technique", how a safe scientist smells chemicals in the laboratory: hold your face about a hand's width away from the powder, and wave or waft the air towards your nose. Although the pudding is safe to smell, this is good practice for kindergarten scientists!)
  • How can we make it look more like pudding?
  • Does it change right away when we add milk?
  • Does it change when we rub it with our hands? How does it change?

What To Do

Preparation

It may be easiest to pre-measure the instant pudding and milk for the students. Decide on the number of groups you will have doing this activity station and the number of students in each group. For each student, put 2 tablespoons instant pudding powder in a cup/container and 1/2 cup milk in another. Have the first group’s cups ready to go at the station and the rest off to the side.

Activity

  1. Open your plastic baggie and stick the skinny end of your funnel inside.
  2. Pour in the instant pudding powder
  3. Add the milk.
  4. Carefully seal your plastic baggie (students may need assistance in squeezing out the air bubbles).
  5. Mush, squish, and shake your pudding-in-a-bag for about two minutes or until it thickens.
  6. Chill in the fridge for a few minutes or eat it right away. Just cut off one corner of the baggie and suck it out like a real astronaut would.

Extensions

  • For lactose-intolerance, dairy milk can be replaced with soy, almond, rice or other milks.