Search Results
Showing results 1 to 13 of 13

Space Stations: Measure Up!
Source Institutions
In this activity, learners work in pairs to measure each other's ankles with lengths of string.

Turbidity
Source Institutions
This is an activity about turbidity, or the amount of sediment suspended in water.

Space Stations: Sponge Spool Spine
Source Institutions
In this activity, learners simulate what happens to a human spine in space by making Sponge Spool Spines (alternating sponge pieces and spools threaded on a pipe cleaner).

Earth Atmosphere Composition
Source Institutions
In this activity, learners use rice grains to model the composition of the atmosphere of the Earth today and in 1880. Learners assemble the model while measuring percentages.

Atmosphere Composition Model
Source Institutions
In this activity, learners create a model using metric measuring tapes and atmosphere composition data.

Bend a Carrot
Source Institutions
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.

Conservation of Mass
Source Institutions
This activity was designed for blind learners, but all types of learners can participate to learn about conservation of gas. This is one of the classic experiments using baking soda and vinegar.

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

Leaf it to Me
Source Institutions
In this activity, learners observe the effect of transpiration as water is moved from the ground to the atmosphere.

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

Odors Aloft
Source Institutions
Learners smell balloons filled with different scents to guess what's inside. From this, they infer the presence and motion of scented molecules.

We all Scream for Ice Cream
Source Institutions
In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.