Search Results

In this chemistry activity (page 3 of the PDF), learners will learn about crystals by growing their very own.

In this activity, learners follow a recipe to make hollandaise sauce. Learners discover how cooks use egg yolks to blend oil and water together into a smooth mix.

In this activity, learners create a "mini sky" in a glass of water in a dark room.

In this activity, learners try to revive wilted celery. Learners discover that plants wilt when their cells lose water through evaporation. Use this activity to introduce capillary action.

Learners discover the bubble power of living cells in this multi-hour experiment with baker's yeast. Learners make a living yeast/water solution in a bottle, and add table sugar to feed the yeast.

In this demonstration, learners observe how liquid nitrogen both boils and freezes ingredients to make ice cream in two minutes.

In this quick activity/demonstration about density, learners examine what happens when two cans of root beer--one diet and one regular--are placed in a large container of water.

In this outdoor, freshwater activity, learners explore the behavior and food preferences of crawdads (or crabs) by "fishing" for them with various baits.

Learners place an M&M candy in water and observe what happens. The sugar-and-color coating dissolves and spreads out in a circular pattern around the M&M.

In this chemistry activity, learners use spaghetti to explore density and chemical reactions.

In this activity on page 5 of the PDF, learners mimic the process for making bricks. Learners shape and bake creations from a dough that is made from flour, salt, and water.

Using yeast, sugar, and water, learners create a chemical reaction which produces carbon dioxide (CO2) gas inside a 2-liter bottle. They use this gas to inflate a balloon.

In this activity, learners examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed.

In this activity, learners make colored sugar and add it to water, alcohol, and oil to discover some interesting differences in dissolving.

In this activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.

In this chemistry activity, learners use the lowered freezing point of water to chill another mixture (ice cream) to the solid state.

In this activity, learners will develop a method to test five similar-looking powders (baking soda, baking powder, cream of tartar, detergent, and cornstarch) with four test liquids (water, vinegar, i

In this activity, learners mix milk, vinegar, baking soda, and water to create sticky glue. Use this activity to explain how engineers develop and evaluate new materials and products.

Learners make their own acid-base indicator from red cabbage. They use this indicator to test substances around the house.

In this playful activity, learners explore the structure of the cell—the basic unit of every living organism—by creating a model of cell structures using soap bubbles, and by examining a slice of onio