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Wild Sourdough
Source Institutions
In this activity, learners explore chemistry and the microbial world by making their own sourdough starter and bread at home using only flour and water.
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Acids & Bases
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In this activity, learners test the pH of safe liquids available at home by creating a pH indicator from mashed blueberries.
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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Making Naked Eggs: Eggs Without Shells
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This is an activity about acid-base reactions using eggs and vinegar. Learners place eggs inside a container of vinegar and leave to soak overnight.
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Milk Plastic
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In this activity, learners transform everyday milk into small plastic figurines and jewelry. Use this activity to introduce learners to monomers and polymers.