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Learning the sweet side of science

Luke Losavio, 9, feels the texture of the gummies he has created from combining sodium alginate and calcium chloride while Hank Ulmer, a junior in food science, explains the science behind the experiment. LSU Food Science Club was one of many LSU groups conducting hands-on science demonstrations at Super Science Saturday.

Sodium alginate in LSU purple and gold attracted youngsters to the LSU Food Science Club’s booth at Super Science Saturday on Saturday, Oct. 11, at the LSU Pete Maravich Assembly Center.

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