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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.
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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.
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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.
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DNA From an Onion
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In this genetics activity, learners extract DNA from an onion, using detergent solution, a food processor, and rubbing alcohol. They will also discuss genetic engineering of plants.
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Kool Colors
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Learners investigate how temperature affects the rate of chemical reactions by observing how steel wool reacts with various types of Kool-Aid solutions at different temperatures.
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Spaghetti Bridge
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In this engineering activity, learners investigate the differences between the strength of bridges made from flat and round building materials.
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Comparing the Density of Different Liquids
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Learners carefully pour vegetable oil, water, and corn syrup in any order into a cup and discover that regardless of the order they are poured, the liquids arrange themselves in layers the same way.
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Wrap It Up!
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In this Energy and Environment activity (page 9 of the PDF), learners calculate the mass of a piece of gum, compare it to the mass of the gum's packaging, and then create a bar graph of the results.
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Guar Gum Slime
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In this activity, learners create a gelatinous slime using guar gum powder and borax. Educators can use this simple activity to introduce learners to colloids.
What Molecules Make the Holes in Bread?
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In this activity, learners will discover why there are holes in bread.
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How to Extract DNA From Anything Living
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In this genetics activity, learners discover how to extract DNA from green split peas.
Stability of Egg White Foams
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In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.
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Investigating the Line
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In the related activity called "Colors Collide or Combine," learners are intrigued by the apparent "line" that forms where colors from M&M coatings meet but do not mix.
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We all Scream for Ice Cream
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In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.
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Moo Glue
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Using a milk-based recipe, learners create "moo glue" which is basically white school-type glue. The "secret ingredient" in milk that helps make glue is a chemical called casein.
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Leaning Tower of Pasta
Learners build structures from spaghetti and marshmallows to determine which structures are able to handle the greatest load.
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Curious Crystals
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Learners carefully look at four known household crystals.
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Kosher Dill Current: Make Your Own Battery!
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This is an activity that demonstrates how batteries work using simple household materials. Learners use a pickle, aluminum foil and a pencil to create an electrical circuit that powers a buzzer.
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Of Cabbages and Kings
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This lesson gives full instructions for making cabbage juice indicator, a procedure sheet for learners to record observations as they use the indicator to test materials, and extension activities to d
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Racing M&M Colors
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Learners design their own experiment to determine which M&M color dissolves the fastest in water.