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No Saliva, No Taste?
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In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

Burn a Peanut
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In this activity, learners burn a peanut, which produces a flame that can be used to boil away water and count the calories contained in the peanut.
Pour Some: Measure Serving Size
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Make snack time into measuring time and learn to read Nutrition Facts labels. Try this when you’re using “pourable” foods, such as cereal, yoghurt, or juice.

Fireworks in a Glass
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In this activity, learners use water, oil, and food coloring to observe a chemical reaction that creates a shower of colors inside of a glass.

Ripening of Fruits and Vegetables
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In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

Try Growing Your Own Mold
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This is a hands-on activity that uses bread and household materials to grow mold. Learners collect dust from a room, wipe it on food, and contain it. One to seven days later, mold has grown.

Iron for Breakfast
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Did you know that some breakfast cereals are fortified with ferric phosphate, while others contain tiny pieces of reduced iron?

Iron in Cereal: Find iron in your food!
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Learners investigate an iron-fortified cereal by stirring it with a strong magnet. They discover that metallic iron is present in some cereals.

Homemade Butter
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In this activity, learners will turn cream and salt into butter—using marbles. Learners will explore how shaking up fat globules help them create homemade butter.

Cook Food Using the Sun
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Learners build a solar oven from a cardboard pizza box, aluminum foil and plastic. Learners can use their oven to cook S'mores or other food in the sun.

Iodine Investigators!
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In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

Milk Magic
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In this activity, learners experiment with how dish soap and fat interact by making a colorful swirl.

Magic Colored Milk
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In this chemistry activity (page 5 of the PDF), learners will use milk and a few other basic ingredients to create a chemical change to make a color wheel.

Monster Mallows
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In this activity, learners explore how ordinary marshmallows expand when heated in a microwave.

Supercooled Water Drops
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In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.

Spit Test
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In this biology activity (page 8 of the PDF), learners will explore how saliva assists in the beginning of the digestive process.

Cheese: Behold the Power of Chemistry
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In this activity on page 7 of the PDF (Get Cooking With Chemistry), learners conduct an experiment to get an idea of how cheese is made.

Density Rainbows
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In this activity, learners explore the concept of density by pouring 5 different liquids into a jar. Food coloring is added if needed to give each liquid a distinct color.

Smell the Maillard Reaction
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In this activity, learners cook amino acids and sugar to explore the range of aromas released.

Hollandaise Sauce: Emulsion at Work
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In this activity, learners follow a recipe to make hollandaise sauce. Learners discover how cooks use egg yolks to blend oil and water together into a smooth mix.