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Edible Glass
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In this activity, learners discover the principles of edible glass by making a supersaturated sugar solution.
Design and Build a Better Candy Bag
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In this activity, learners explore how product design differences can affect the success of a final product -- in this case a bag for holding candy.
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.
Candy Chemosynthesis
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In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.
Digestive System: A Kinesthetic Lesson
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In this simulation, learners act out each digestive function of the organs, tissues, and cells in the digestive tract.
Multi-Variable Relations: Stressed to the Breaking Point
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In this math lesson, learners explore the relationship between the thickness of a spaghetti bridge, the length of the bridge, and the amount of weight that can be supported by the bridge.
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.
Got Seaweed?
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In this activity, learners examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed.
Burn a Peanut
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In this activity, learners burn a peanut, which produces a flame that can be used to boil away water and count the calories contained in the peanut.
Not Just A Bag Of Beans
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In this activity, learners count and measure kidney beans to explore natural selection and variation. Learners measure the length of 50-100 beans.
Crunch and Munch Lab
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In this activity, learners use three types of cheesy snacks--cheese balls, cheese puffs, and Cheetos--to learn about polymers.
Milk Makes Me Sick: Exploration of Lactose Intolerance
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Why does milk make some people sick? In this activity learners explore this question and explore the chemistry of milk, and our bodies!
Chromatography
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In this chemistry activity, learners will separate a mixture of FD&C dyes (colors certified and allowed by the US for the Food, Pharmaceutical, Cosmetics & Personal Care industry) to practice
Chocolate Lava
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In this yummy earth science activity (page 5 of the PDF), learners use fudge to learn about different kinds of lava.
Cook with a Solar Oven
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In this activity, learners make their own solar oven to bake s'mores and learn about how solar energy is absorbed on Earth.
What Does Spit Do?
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Some animals can swallow food whole, but humans have to chew. In this activity, learners will investigate what saliva does chemically to food before we even swallow.
Reading DNA
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In this activity, learners use edible models of the DNA molecule to transcribe an mRNA sequence, and then translate it into a protein.
Have Your DNA and Eat It Too
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In this activity, learners build edible models of DNA, while learning basic DNA structure and the rules of base pairing.
Survival of the Fittest: Battling Beetles
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This guided inquiry three-part activity engages learners in thinking about the mechanism of natural selection through data collection and pattern recognition.
Onion DNA Extraction
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This laboratory exercise is designed to show learners how DNA can easily be extracted from onion cells using simple materials.