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Say Cheese!
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Create a chemical reaction that makes cheese! This hands-on activity demonstrates that molecules and atoms are tiny particles that make up everything around us.
Digestion
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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.
DNA Extraction
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In this activity related to plant biotechnology, learners extract DNA from fruit to investigate how it looks and feels.
Goodness Gracious! Great Balls of Gluten!
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This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise.
Is That DNA in My Food?
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In this activity, learners extract DNA from wheat germ. Use this activity to introduce learners to DNA, biotechnology and genetic engineering.
Find the Fat
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Fat is a very important component in our diet. It's the most efficient source of energy in our bodies, and plays an important role in the flavor of foods.
Wheat Evolution: Sedimentation Testing
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In this activity (Page 30 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours.
Changing the Density of a Liquid: Adding Salt
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Learners see that a carrot slice sinks in fresh water and floats in saltwater.
Find the Fizz: Discover the Secret of Baking Powder
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In this activity on page 4 of the PDF (Get Cooking With Chemistry), learners investigate ingredients that combine to produce gas bubbles.
Digit's Cyber-Dough
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In this fun hands-on activity, learners whip up a batch of cyber-dough (play dough) using math for measurements.
Colors Collide or Combine
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Learners place multiple M&M's in a plate of water to watch what happens as the candies dissolve.
M&M's in Different Temperatures
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Learners design their own experiment to investigate whether the temperature of the surrounding water affects the rate at which the colored coating dissolves from an M&M.
Exploring Baking Powder
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In this activity, learners examine baking powder, a combination of three powders: baking soda, cream of tartar, and cornstarch.
Animal & Plant Cell Slides
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In this activity, learners make slides of onion cells and their own cheek cells. Use this lab to teach learners how to prepare microscope slides and use a microscope.
Bready Bubble Balloon
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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.
Cooking with Chemistry
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In this activity, learners experiment with different variables in making hollandaise sauce to achieve the correct texture and consistency.
Rainbow Density Experiment
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In this colorful activity (page 6 of the PDF), learners will make a multicolor density column by using different concentrations of sugar solutions.
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.
Chew that Gum
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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.
Plant Power
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In this chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.