1 tablespoon olive oil 1 large leek, light green and white portions 1 large shallot, sliced thin 1/2 lb leftover cooked asparagus, cut
into one inch lengths 1/4 teaspoon dried Italian seasoning Kosher salt and freshly ground black pepper One 8 - ounce
tube refrigerated reduced fat crescent rolls 3 Roma tomatoes, sliced thin and drained on
paper towels 2 cups shredded cheddar cheese 3 eggs, beaten
Comprehensive Materials List for 7 Lab Groups LABORATORY EQUIPMENT: beakers • 50 mL • 100 mL, 4 • 150 mL • 200 mL, 2 • 250 mL • 500 mL, 2 graduated cylinders • 100 mL • 50 mL stirring rods, 2 penny
paper clip plastic fork petri dish black marker, water - based stopwatch or timer 2.5 mL (1/2 tsp) measuring spoon test
tube brush several small bowls or cups hot plate and beaker to warm water, if you don't have access to warm tap water Optional: balance CONSUMABLES: plastic pipettes, 7 vegetable oil, approx. 200 mL salt, approx. 45 mL (3 Tbsp) powdered laundry detergent, approx. 20 mL (4 tsp) corn syrup, 70 - 80 mL isopropyl alcohol, 70 - 80 mL
paper towel, cut
into 7 strips, 1.5 cm wide
paper plates, 7 milk (whole works best), 400 mL food coloring (green, red, blue, yellow) cotton swabs, 14 dishwashing liquid, approx. 15 mL (1 Tbsp) + additional for cleaning ice cubes, about 2 dozen water, warm and room temperature Optional: transparent tape, small plate Aloha and Welcome to the Island!