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Edible Model of the Sun
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In this activity, learners make "solar cookies," edible models of the Sun's outer layers using sugar cookies and toppings.
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Find the Fizz: Discover the Secret of Baking Powder
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In this activity on page 4 of the PDF (Get Cooking With Chemistry), learners investigate ingredients that combine to produce gas bubbles.
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Composting Bioreactor
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In this activity (page 19 of the PDF) learners will create a soda bottle bioreactor by exploring the science of composting, comparing variables such as reactor design, moisture content, and nutrient r
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Dunking the Planets
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In this demonstration, learners compare the relative sizes and masses of scale models of the planets as represented by fruits and other foods.
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Gummy Shapes
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In this activity, learners use chemistry to “self-assemble” gummy shapes. Learners discover that self-assembly is a process by which molecules and cells form themselves into functional structures.
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Crawdad Grab
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In this outdoor, freshwater activity, learners explore the behavior and food preferences of crawdads (or crabs) by "fishing" for them with various baits.
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Universal Indicator Rainbow Trout
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In this activity on page 2 of the PDF, learners discover how color changes can help scientists distinguish between acids and bases.
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Mystery Powders
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In this activity on page 2 of the PDF (Get Cooking With Chemistry), learners conduct chemical tests on certain powders used in cooking.
Leaves: Extracting Pigments
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In this fun, hands-on autumn activity, learners experiment to discover whether the colored substances in leaves can be separated from the leaves.
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Casting and Molding
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This activity was designed for blind learners, but all types of learners can explore the process used to cast and mold molten metal, glass, and plastics.
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Solar Powered Cooking
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In this activity, learners make a solar oven. Learners witness the awesome power of the sun to make a yummy treat--a chocolate chip cookie!
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Ripening of Fruits and Vegetables
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In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.
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Smell the Maillard Reaction
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In this activity, learners cook amino acids and sugar to explore the range of aromas released.
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Kale Chips
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In this activity, learners will turn healthy greens into crispy snacks. Explore concepts of nutrition, dehydration and cooking to create healthy food.
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Can You Make Ice Cream in Two Minutes?
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In this demonstration, learners observe how liquid nitrogen both boils and freezes ingredients to make ice cream in two minutes.
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Jiggly Jupiter
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In this activity, learners build edible models of Jupiter and Earth to compare their sizes and illustrate the planets' internal layers.
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Guar Gum Slime
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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.
What Molecules Make the Holes in Bread?
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In this activity, learners will discover why there are holes in bread.
Experiment with Fat
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In this nutrition/food science activity, learners conduct an experiment and record data to compare the amount of fat in different foods.
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Making Regolith
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This lesson will helps learners answer the question: How does the bombardment of micrometeoroids make regolith on the moon?