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A Slime By Any Other Name
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This fun video explains how to make a batch of oobleck (or slime) and why this special substance is known as a "non-Newtonian" fluid. Watch as Mr.
What's the Difference between Weather and Climate?
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In this interactive and informative group activity, learners use packages of M&M's to illustrate the difference between weather and climate.
No Saliva, No Taste?
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In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.
Stadium Seat Science
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Take the two-straw challenge and discover how pressure affects vacuums! In this activity, learners experiment with drinking through one and two straws, comparing the amount of liquid they can drink.
The Nose Knows
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In this activity (2nd activity on the page), learners explore how the nose is responsible for part of the flavor we taste in food.
Make Your Own Perfume
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In this activity about olfaction (7th activity on the page), learners use natural ingredients to concoct their own perfume.
Many Seeds: Estimating Hidden Seeds
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In this activity, learners will estimate how many seeds are in a fruit or vegetable, then count to find out. The result: mix estimation with healthy eating.
Touch Down
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In this design challenge activity, learners build a shock-absorbing system that will protect two “astronauts” when they land.
¡Helados!
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En esta tira cómica, Mateo y Cientina emplean su conocimiento de la química y las medidas para esta actividad deliciosa - ¡hacer helado!
Pour Some: Measure Serving Size
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Make snack time into measuring time and learn to read Nutrition Facts labels. Try this when you’re using “pourable” foods, such as cereal, yoghurt, or juice.
Chocolate (Sea Floor) Lava
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In this edible experiment, learners pour "Magic Shell" chocolate into a glass of cold water. They'll observe as pillow shaped structures form, which resemble lavas on the sea floor.
Fun with Flatware: Little Experiments to Try at the Dinner Table
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This is a series of three quick science activities to do with a spoon, knife, and fork. In the first two activities, learners use the flatware to explore optics, mirrors, reflection, and distortion.
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.
Wheat Evolution: Dough Rising and Baking
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In this activity (Page 25 of PDF), learners investigate the evolution of wheat by creating dough from different flours, observing the samples of dough as they rise, and then baking the dough.
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.
Leaning Tower of Pasta
Learners build structures from spaghetti and marshmallows to determine which structures are able to handle the greatest load.
Ice Cream
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In this chemistry activity, learners use the lowered freezing point of water to chill another mixture (ice cream) to the solid state.
Toast a Mole!
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In this quick activity, learners drink Avogadro's number worth of molecules - 6.02x10^23 molecules!
Candy Chromatography
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Learners analyze candy-coated sweets using chromatography. Learners use this method to separate the various dyes used to make colored candy.
Cake by Conduction
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In this demonstration, cook a cake using the heat produced when the cake batter conducts an electric current.