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Hollandaise Sauce: Emulsion at Work
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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.
Bend a Carrot
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In this activity, learners investigate the process of osmosis by adding salt to a sealed bag of raw carrots and comparing it to a control.
Having a Gas with Cola
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In this activity, learners measure the amount of carbon dioxide in a carbonated drink.
Fruit Xylophone: Fruit Salad Instrument of the Future!
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This is a perfect summertime lunch activity! Pico Cricket is required (micro controller). First, get a bunch of cut up fruit, line them up, then plug a piece of fruit with a Pico Cricket sensor clip.
Yeast Balloons: Can biochemistry blow up a balloon?
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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.
Can You Make Ice Cream in Two Minutes?
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In this demonstration, learners observe how liquid nitrogen both boils and freezes ingredients to make ice cream in two minutes.
Ship the Chip
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In this activity, learners explore engineering package designs that meet the needs of safely shipping a product.
Root Beer Float
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In this quick activity/demonstration about density, learners examine what happens when two cans of root beer--one diet and one regular--are placed in a large container of water.
Supercooled Water Drops
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In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.
Thymus DNA Extractions
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This laboratory exercise is designed to show learners how DNA can be extracted from a chunk of thymus (sweetbread) or liver.
Mysterious M&M's
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Learners place an M&M candy in water and observe what happens. The sugar-and-color coating dissolves and spreads out in a circular pattern around the M&M.
Color Changes with Acids and Bases
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Learners mix a variety of substances with red cabbage juice. The juice changes color to indicate whether each substance is an acid or a base.
Inside DNA
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In this activity (on pages 34-39), learners make a fairly detailed model of DNA using licorice and gumdrops.
Egg-Citing Physics
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In this demonstration about momentum, use physics to distinguish between a hard-boiled egg and a raw egg without cracking them open.
Amphibian Skin
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In this activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.
Rate of Solution Demonstration
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In this chemistry demonstration, learners investigate the factors that increase the rate of dissolution for a solid.
Testing Falling Peanut Butter Sandwich Myth
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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
Testing for Life's Molecules
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In this activity, learners conduct tests for proteins, glucose, and starch.
Pepper Scatter
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In this activity, learners explore the forces at work in water. Learners experiment to find out what happens to pepper in water when they touch it with bar soap and liquid detergent.
Jiggly Jupiter
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In this activity, learners build edible models of Jupiter and Earth to compare their sizes and illustrate the planets' internal layers.