Search Results

In this activity, learners use molecular model kits to construct familiar molecules like lactose, caffeine, and Aspirin.

This simulation helps learners understand what happens to food as it passes through the digestive system.

In this activity, learners are challenged to eat some candy as a cell would need to as well as to think about some of the problems that arise when a cell ingests food.

In this activity, learners use gelatin as a lens to investigate the properties of laser light.

This chocolate chip cookie recipe includes templates for baking night sky constellations of the season right on top! Two templates are included, one for 9pm mid-April, and one for 10pm mid-July.

In this activity, learners will explore vegetative propagation while preparing food scraps to grow into plants.

This laboratory exercise is designed to show learners how DNA can easily be extracted from yeast using simple materials.

In this activity, learners use Jell-O to explore lenses. Learners cut Jell-O into convex and concave lens shapes and examine how light exits each lens in a darkened room.

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.

In this chemistry activity, learners make indicator solution from red cabbage. Then, learners test everyday foods and household substances using the cabbage juice indicator.

In this activity, learners experiment with hydrogen peroxide, vinegar, yeast, and baking soda to produce hot and cold reactions. Use this activity to demonstrate exothermic and endothermic reactions.

Albert Einstein proved that space bends around anything that has mass. This activity uses Jell-O's ability to bend around objects as a model for space bending around planets and stars.

In this chemistry activity, learners prepare two petri dishes, one filled with water and one filled with milk.

In this activity, learners make self-assembled polymer spheres.

Learners mix liquid water with solid cornstarch. They investigate the slime produced, which has properties of both a solid and a liquid.

Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.

In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.

In this activity, learners investigate vitamin C.

In this activity, learners create a necklace of wheat germ DNA. Learners add alcohol to wheat germ so that the DNA clumps together.

In this demonstration, adult learners create a lava lamp using beer and nuts! Use this pub-themed activity to demonstrate the effects of buoyancy and bubbles.