Search Results
Showing results 21 to 40 of 133
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.
Instant Ice Cream
Source Institutions
In this activity, learners make instant ice cream without using a freezer.
Yummy Gummy Double Helix
Source Institutions
In this activity, learners make their own edible DNA double helix out of candy and find out about the shape of DNA.
Expose Your Nose
Source Institutions
In this simple exploratory activity (1st activity on the page), blindfolded learners try to identify mystery items by smell.
Egg Drop
Source Institutions
Perform this classic inertia demonstration to illustrate the transfer of potential energy to kinetic energy.
Egg Osmosis: A four day eggsperience!
Source Institutions
Eggs are placed in vinegar for one or two days to dissolve the shells. Then, learners place the eggs in water or corn syrup and observe them over a period of days.
Smell the Maillard Reaction
Source Institutions
In this activity, learners cook amino acids and sugar to explore the range of aromas released.
Hollandaise Sauce: Emulsion at Work
Source Institutions
In this activity, learners follow a recipe to make hollandaise sauce. Learners discover how cooks use egg yolks to blend oil and water together into a smooth mix.
Yeast Balloons: Can biochemistry blow up a balloon?
Source Institutions
Using yeast, sugar, and water, learners create a chemical reaction which produces carbon dioxide (CO2) gas inside a 2-liter bottle. They use this gas to inflate a balloon.
Can You Make Ice Cream in Two Minutes?
Source Institutions
In this demonstration, learners observe how liquid nitrogen both boils and freezes ingredients to make ice cream in two minutes.
Root Beer Float
Source Institutions
In this quick activity/demonstration about density, learners examine what happens when two cans of root beer--one diet and one regular--are placed in a large container of water.
Supercooled Water Drops
Source Institutions
In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.
Mysterious M&M's
Source Institutions
Learners place an M&M candy in water and observe what happens. The sugar-and-color coating dissolves and spreads out in a circular pattern around the M&M.
Vegetable Revival
Source Institutions
In this activity, learners use food scraps from the kitchen to grow new vegetables.
Color Changes with Acids and Bases
Source Institutions
Learners mix a variety of substances with red cabbage juice. The juice changes color to indicate whether each substance is an acid or a base.
Egg-Citing Physics
Source Institutions
In this demonstration about momentum, use physics to distinguish between a hard-boiled egg and a raw egg without cracking them open.
Amphibian Skin
Source Institutions
In this activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.
Guar Gum Slime
Source Institutions
In this activity, learners create a gelatinous slime using guar gum powder and borax. Educators can use this simple activity to introduce learners to colloids.
DNA Nanotechnology
Source Institutions
In this activity, learners explore deoxyribonucleic acid (DNA), a nanoscale structure that occurs in nature.
One In The Hand
Source Institutions
In this physics demonstration, learners are challenged to break a raw egg just by squeezing it. Learners will be shocked by their inability to complete the deceivingly simple challenge.