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Showing results 41 to 60 of 108
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A Stand-up Egg
Source Institutions
In this science trick, learners get an egg to stand-up on its long-axis vertical to a table's top.
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Hot Sauce Hot Spots
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In this activity, learners model hot spot island formation, orientation and progression with condiments.
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Chilean Sea Bass: Off the Menu
Source Institutions
In this data analysis activity, learners use data collected by the Commission for the Conservation of Antarctic Marine Living Resources (CCAMLR) to study Chilean sea bass populations.
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Moldy Jell-O
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In this laboratory activity, learners design an experiment to evaluate how environmental factors influence the growth of molds.
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Enzyme Action
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In this activity that can be used as a lab or demonstration, learners use Lactaid® and lactose to demonstrate the concept of enzyme action.
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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.
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Tasty Buds
Source Institutions
In this activity (1st activity on the page), learners explore their sense of taste and the structure of the tongue by taste-testing various foods.
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Colorful Electrophoresis
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In this activity, learners follow step-by-step instructions to build a gel electrophoresis chamber using inexpensive materials from local hardware and electronic stores.
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Temperature vs. Height: Soda Geyser Series #6
Source Institutions
In this activity, learners conduct a controlled experiment to examine how temperature will affect the height of a soda geyser.
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Trebuchet Toss
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In this activity, learners explore trebuchet design. Teams of learners construct trebuchets from everyday materials.
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The Parachuting Egg
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In this activity, learners work in groups to design a parachute out of household items that keeps an egg secure when dropped from a certain height.
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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.
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Column Chromatography
Source Institutions
In this activity, learners separate the components of Gatorade using a home-made affinity column.
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Gummy Growth
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In this activity related to Archimedes' Principle, learners use water displacement to compare the volume of an expanded gummy bear with a gummy bear in its original condition.
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Herbal Medicines
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In this open-ended multicultural lab activity, learners investigate the effectiveness of herbal remedies.
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“Chips” Off the Old Block?
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In this activity, learners bake cookies by following different recipes to better understand genetic mutations. Everyone in the group bakes the same type of cookie: chocolate chip.
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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Food Forensics: A Case of Mistaken Identity
Source Institutions
This lesson is designed to serve as an introduction to the immune system. It can stand alone or it can lead into further studies of the immune system.
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Create a Food Diary
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In this nutrition activity (page 3 of the PDF), learners will record their food consumption for one day, and then evaluate how their actual diet matched up with the recommended diet.
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No Saliva, No Taste?
Source Institutions
In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.