Search Results

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.

In this Cyberchase activity, have fun measuring volumes and enjoy a delicious shake.

In this math lesson, learners rotate through six estimating and measuring centers. First, learners read the book, "Room for Ripley" by Stuart J.

In this activity on page 3 of the PDF, learners investigate how much sugar is in a soda. Learners use sugar cubes to measure and calculate the amount of sugar in a bottle of soda.

In this activity, learners create a battery from fruit. This activity helps learners explore electricity, electrochemistry, and series circuits as well as the process of scientific inquiry.

In this activity, learners measure the amount of carbon dioxide in a carbonated drink.

In this activity, Frankenstein's lab is running out of electricity! Learners use fruit to help Igor find a temporary source of energy to turn on a light.

In this chemistry activity, learners will test the pH of various foods and household substances using cabbage.

In this quick activity, learners drink Avogadro's number worth of molecules - 6.02x10^23 molecules!

In this activity, learners of all ages can become food scientists by experimenting with flour and water to make basic pasta.

Learners investigate signs of a chemical reaction when they mix vinegar and baking soda. In addition to a gas being produced, learners also notice the temperature decreases.

In this quick activity (page 1 of PDF under SciGirls Activity: Exercise and Memory), learners will investigate what happens to bubble gum when it is chewed for 5-10 minutes.

In this activity, learners build edible models of Jupiter and Earth to compare their sizes and illustrate the planets' internal layers.

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!

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

In this activity, learners investigate the process of osmosis by adding salt to a sealed bag of raw carrots and comparing it to a control.

Learners make kimchee or sauerkraut, which is really just fermented cabbage, in a 2-liter plastic bottle.

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

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

In this experiment, learners will conduct chemical and physical tests to identify mystery substances.