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Investigating Starch
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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.

Growing Food From Scraps
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In this activity, learners will explore vegetative propagation while preparing food scraps to grow into plants.

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

Jelly Beads
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Learners add drops of alginate solution to a solution of calcium chloride. The alginate does not mix with the calcium chloride, but forms soft gel beads.

Dinosaur Bone Experiments
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This activity features two connected hands-on activities about dinosaur bones.

Natural Indicators
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Learners combine different plant solutions -- made from fruits, vegetables, and flowers -- with equal amounts of vinegar (acid), water (neutral), and ammonia (base).

DNA Nanotechnology
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In this activity, learners explore deoxyribonucleic acid (DNA), a nanoscale structure that occurs in nature.

Chemical Identification
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In this activity, learners discover how a cabbage juice indicator helps identify acids and bases, and how iodine indicates the presence of starch.

Starch Breakdown
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Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.

Wintergreen
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In this outdoor, winter activity, learners find living green plants under the snow and determine the light and temperature conditions around the plants.