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Texture of Food at BRLSI

February 10 – 1:00 pm - 4:00 pm

Test the mechanical properties of foods and classify them as stiff, soft, brittle, tough, strong, weak, and combinations of these properties. Learn to distinguish between material and structure.
Suitable for ages 8-10, spaces limited.

Details

Date:
February 10
Time:
1:00 pm - 4:00 pm
Event Tags:
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Website:
https://brlsi.org/youthactivities

Organiser

Bath Royal Literary and Scientific Institute
Phone:
01225 312084
Website:
www.brlsi.org

Venue

Bath Royal Literary and Scientific Institute
16-18 Queen Square
Bath, BA1 2HN United Kingdom
+ Google Map
Phone:
01225 312084
Website:
www.brlsi.org