Search Results

In this activity on page 7 of the PDF, learners follow a recipe to make a dough similar to the clay artists use to make sculptures.

Learners place multiple M&M's in a plate of water to watch what happens as the candies dissolve.

Learners design their own experiment to investigate whether the temperature of the surrounding water affects the rate at which the colored coating dissolves from an M&M.

In this activity, learners examine baking powder, a combination of three powders: baking soda, cream of tartar, and cornstarch.

In this activity on page 2 of the PDF, learners discover how color changes can help scientists distinguish between acids and bases.

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.

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.

Learners investigate signs of a chemical reaction when they mix vinegar and baking soda. In addition to a gas being produced, learners also notice the temperature decreases.

In this activity, learners heat and cool carbonated water to find out whether temperature has an effect on how fast the dissolved gas leaves carbonated water.

Learners use their knowledge of color changes with red cabbage indicator to neutralize an acidic solution with a base and then neutralize a basic solution with an acid.

In this activity on page 6 of the PDF (Chemistry—It’s Elemental), learners explore some of the properties of copper using a few common household ingredients.

Learners design their own experiment to determine which M&M color dissolves the fastest in water.

In this activity, learners will develop a method to test five similar-looking powders (baking soda, baking powder, cream of tartar, detergent, and cornstarch) with four test liquids (water, vinegar, i

In this introductory activity and demonstration, learners are introduced to the concept that different substances react chemically in characteristic ways.

In this activity on page 2 of the PDF, learners test different materials to find out which is the best insulator.

In this activity, learners make colored sugar and add it to water, alcohol, and oil to discover some interesting differences in dissolving.

In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

In this activity, learners try to revive wilted celery. Learners discover that plants wilt when their cells lose water through evaporation. Use this activity to introduce capillary action.

In this activity, learners add different liquids to water and apply their working definition of “dissolving” to their observations.

In this activity on page 5 of the PDF, learners mimic the process for making bricks. Learners shape and bake creations from a dough that is made from flour, salt, and water.