Chemists know proteins as chemical compounds. Protein called gluten is found in grains, especially wheat. Now let’s see how we can put the gluten in bread to work as a chemical.
Things Required:
A slice of rye bread
Paper and pencil
Directions:
With the pencil, scribble two or three dark areas on the paper. Tear off a piece of rye bread and rub it hard across the dark scribbled areas.
This Is What Happens:
The bread works like an eraser and cleans the paper.
Science Behind It:
The gluten protein in the rye bread is sticky. When you rub the bread across the dark pencilled areas, you lift the marks from the paper using the sticky protein.
