Search Results

In this activity, learners examine baking powder, a combination of three powders: baking soda, cream of tartar, and cornstarch.

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 fun, hands-on autumn activity, learners experiment to discover whether the colored substances in leaves can be separated from the leaves.

In this chemistry activity (page 3 of the PDF), learners will observe a chemical change, specifically what happens to iodine when it is applied to ripe and unripe apples.

In this activity, learners investigate the olfactory system by conducting several experiments.

Learners use a simple process to extract DNA from strawberries.

In this activity related to rotational inertia (page 1 of the PDF under SciGirls Activity: Microgravity), learners will use a bit of scientific experimenting to test if open-faced peanut butter sandwi

In this activity, learners conduct tests for proteins, glucose, and starch.

In this activity, learners will discover why there are holes in bread.

This activity was designed for blind learners, but all types of learners can use it to investigate heterogeneous and homogeneous mixtures and solutions, identify the differences, and explore the conce

This activity (on page 3 of the PDF under GPS: Animal Scent Activity) is a full inquiry investigation into animal behavior.

In this activity, learners create an electrical circuit and investigate how some dissolved substances conduct electricity.

DNA is the thread of life. Encoded in its genetic sequence is the information that makes each of us unique. This activity allows you to see long, stringy strands of DNA extracted from wheat germ.

In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

In this activity, learners discover the principles of edible glass by making a supersaturated sugar solution.

Through this nutrition activity (page 5 of the PDF), learners will understand—and probably be surprised by—how big serving sizes of various foods should be.

In this activity about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.

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

In this activity (on page 2 of the PDF), learners make a plastic protein polymer from milk. Adding vinegar to milk causes the protein casein to solidify or curdle.

In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.