Search Results
Showing results 1 to 20 of 86
A Funny Taste
Source Institutions
In this activity, learners explore the different salinities of various sources of water by taste-testing.
Diet Light
Source Institutions
In this quick activity, learners observe how the added sugar in a can of soda affects its density and thus, its ability to float in water.
Monster Mallows
Source Institutions
In this activity, learners explore how ordinary marshmallows expand when heated in a microwave.
Chew that Gum
Source Institutions
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.
A Recipe for Air
Learners use M&Ms® (or any other multi-color, equally-sized small candy or pieces) to create a pie graph that expresses the composition of air.
Amazing Marshmallows
Source Institutions
In this demonstration, learners observe the effects of air pressure. They will watch as marshmallows inside a bottle expand as a vacuum pump removes air from the bottle.
Cat's Meow
Source Institutions
In this chemistry activity, learners are asked to form a hypothesis about the behavior of milk as household detergents act upon it.
Radioactive Decay of Candium
Source Institutions
In this simulation, learners use M&M™ candy to explore radioactive isotope decay.
Enhanced Water Taste Test
Learners conduct a "blind" taste-test of several types of enhanced or fitness water drinking water that has commercially added substances like vitamins, sugars, or herbs.
Floating and Sinking Fruits and Veggies
Source Institutions
In this activity, learners will explore the density of an object in water. Learners will compare what happens to fruits and vegetables in regular and salt water.
Shape Up!
Source Institutions
In this activity (25th on the page) about learning and memory, learners explore a training method that animal trainers employ called "shaping." Working in pairs, learners will attempt to "shape" each
Spaghetti Bridge
Source Institutions
In this engineering activity, learners investigate the differences between the strength of bridges made from flat and round building materials.
Get the Porridge Just Right
Source Institutions
Learners set up three different bowls, each with a different mass of oatmeal. Learners monitor the temperature of the oatmeal and find that larger masses take longer to cool.
Yummy Gummy Double Helix
Source Institutions
In this activity, learners make their own edible DNA double helix out of candy and find out about the shape of DNA.
Fruity Electricity
Source Institutions
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.
Egg Drop
Source Institutions
Perform this classic inertia demonstration to illustrate the transfer of potential energy to kinetic energy.
Iron for Breakfast
Source Institutions
Did you know that some breakfast cereals are fortified with ferric phosphate, while others contain tiny pieces of reduced iron?
Hollandaise Sauce: Emulsion at Work
Source Institutions
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.
Having a Gas with Cola
Source Institutions
In this activity, learners measure the amount of carbon dioxide in a carbonated drink.
Yeast Balloons: Can biochemistry blow up a balloon?
Source Institutions
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.