On August 18, “Omoshiro Science” was held as an open lecture for 3rd-6th grade elementary school students.
In the morning, Associate Professor Yamamoto was in charge of this event to investigate the antioxidant effects of foods.
This experiment used the color change of gargle to find out how much antioxidant activity is contained in familiar foods such as lemon, cabbage, and tea.
In the afternoon, Associate Professor Yoshino was in charge of the “Investigating the properties of aqueous solutions” experiment.
This experiment used the color change of purple cabbage to investigate the relationship between pH and taste, and between pH and color.
Everyone was very interested in the experimental equipment, which they do not usually use, and enjoyed the experiment.