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Wheat Evolution: Sedimentation Testing
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In this activity (Page 30 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours.
Making With Microbes
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In this design challenge, learners will use microbes to design and grow a custom biomaterial at home and make something creative with it.
Nano Ice Cream
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In this activity/demo, learners discover how liquid nitrogen cools a creamy mixture at such a rapid rate that it precipitates super fine grained (nano) ice cream.
Starting Your Container Garden
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This guide outlines how to plant a garden even if you don't have a yard!
Maillard Reaction
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In this activity, learners will explore the chemistry of cooking. They will learn about--and observe--the Maillard Reaction as they make their own browned butter.
Edible Glass
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In this activity, learners discover the principles of edible glass by making a supersaturated sugar solution.
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.
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!
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.
Chocolate Chip Cookie Constellations
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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.
Starch Breakdown
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Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.