Search Results
Showing results 1 to 20 of 59

Investigating Starch
Source Institutions
In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source.

What Does Spit Do?
Source Institutions
Some animals can swallow food whole, but humans have to chew. In this activity, learners will investigate what saliva does chemically to food before we even swallow.

Why Does Food Spoil?
Source Institutions
In this activity, learners will conduct an experiment to discover methods of reventing foot mold growth on food.

Chromatography
Source Institutions
In this chemistry activity, learners will separate a mixture of FD&C dyes (colors certified and allowed by the US for the Food, Pharmaceutical, Cosmetics & Personal Care industry) to practice

Maillard Reaction
Source Institutions
In this activity, learners will explore the chemistry of cooking. They will learn about--and observe--the Maillard Reaction as they make their own browned butter.

Homemade Butter
Source Institutions
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.

pHun with Cabbage
Source Institutions
In this chemistry activity, learners will test the pH of various foods and household substances using cabbage.

Biochemistry Happens Inside of You!
Source Institutions
In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

Candy Chemosynthesis
Source Institutions
In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

Candy Chemistry
Source Institutions
In this experiment, learners test multiple food items to see if they are an acid or base using an indicator solution created with red cabbage.

Rainbow Density Experiment
Source Institutions
In this colorful activity (page 6 of the PDF), learners will make a multicolor density column by using different concentrations of sugar solutions.

Cheese: Behold the Power of Chemistry
Source Institutions
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.

Surface Tension
Source Institutions
In this activity exploring liquid dynamics, learners design and build a clay channel in a tray of water and then see what happens when food coloring and liquid soap are added to the mix.

Make a "Mummy"
Source Institutions
The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

Is That DNA in My Food?
Source Institutions
In this activity, learners extract DNA from wheat germ. Use this activity to introduce learners to DNA, biotechnology and genetic engineering.

Plant Power
Source Institutions
In this chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.

Do Plants Need Light?
Source Institutions
In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

Fruit Juice Mystery
Source Institutions
In this chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar.

Cabbage Juice Indicator
Source Institutions
In this chemistry activity, learners make indicator solution from red cabbage. Then, learners test everyday foods and household substances using the cabbage juice indicator.