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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.

Dunking the Planets
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In this demonstration, learners compare the relative sizes and masses of scale models of the planets as represented by fruits and other foods.

Diffusion of Water with Gummy Bears
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In this activity, learners investigate the movement of water into and out of a polymer. Learners test the diffusion of water through gummy bears, which are made of sugar and gelatin (a polymer).

Nano Ice Cream
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In this activity/demo, learners discover how liquid nitrogen cools a creamy mixture at such a rapid rate that it precipitates super fine grained (nano) ice cream.

Mold Growth
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In this activity learners observe mold growth on different types of bread by measuring and recording the growth rate.

Cool It!
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In this fun hands-on activity, learners use simple materials to investigate evaporation. How can the evaporation of water on a hot day be used to cool an object? Find out the experimental way!

Soda Geyser
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In this quick activity (page 1 of PDF under SciGirls Activity: Lift Off), learners will use the ever-popular soda geyser experiment to test the reactivity of the various sugar candies or mints.

Ship the Chip
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In this activity, learners explore engineering package designs that meet the needs of safely shipping a product.

Multi-Variable Relations: Stressed to the Breaking Point
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In this math lesson, learners explore the relationship between the thickness of a spaghetti bridge, the length of the bridge, and the amount of weight that can be supported by the bridge.

Radioactive Decay of Candium
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In this simulation, learners use M&M™ candy to explore radioactive isotope decay.

Gummy Shapes
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In this activity, learners use chemistry to “self-assemble” gummy shapes. Learners discover that self-assembly is a process by which molecules and cells form themselves into functional structures.

Not Just A Bag Of Beans
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In this activity, learners count and measure kidney beans to explore natural selection and variation. Learners measure the length of 50-100 beans.

There's Always Room For JELL-O
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In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

Cookie Surface Area
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This is an activity (on page 2 of the PDF under Surface Area Activity) about surface area to volume ratio.

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

Make Your Own Batteries!
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This activity (on page 3 of the PDF under GPS: Body Electricity Activity) is a full inquiry investigation into conductivity.

Design and Build a Better Candy Bag
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In this activity, learners explore how product design differences can affect the success of a final product -- in this case a bag for holding candy.

Boats Afloat
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In this water activity, learners build boats that float and sink. First, learners listen to the book, "Who Sank the Boat" and practice making predictions throughout the story.

Sugar Crystal Challenge
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This lesson focuses on surface area and how the shape of sugar crystals may differ as they are grown from sugars of different coarseness.

Does Your Chewing Gum Lose Its Flavor?
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Each learner chews a piece of gum until it loses its flavor, and then leaves the gum to dry for several days.