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Digestion
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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.
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Rotating Light
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In this activity, learners explore what happens when polarized white light passes through a sugar solution.
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M&M's in Different Temperatures
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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.
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Exploring Baking Powder
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In this activity, learners examine baking powder, a combination of three powders: baking soda, cream of tartar, and cornstarch.
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Atoms and Matter (3-6)
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In this activity, learners build models of atoms and molecules, then consider their role in different phases of matter, density, and mixtures and solutions.
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Radioactive Decay of Candium
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In this simulation, learners use M&M™ candy to explore radioactive isotope decay.
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Kool Colors
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Learners investigate how temperature affects the rate of chemical reactions by observing how steel wool reacts with various types of Kool-Aid solutions at different temperatures.
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Cabbage Indicator
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In this fun chemistry activity (page 3 of the pdf), learners use cabbage juice to determine the pH of several substances.
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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.
Stability of Egg White Foams
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In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.
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Ice Cream Freeze
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In this fun and delicious chemistry activity (page 1 of the PDF), learners will explore the difference between physical and chemical change by making homemade ice cream.
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Investigating the Line
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In the related activity called "Colors Collide or Combine," learners are intrigued by the apparent "line" that forms where colors from M&M coatings meet but do not mix.
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We all Scream for Ice Cream
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In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.
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Moo Glue
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Using a milk-based recipe, learners create "moo glue" which is basically white school-type glue. The "secret ingredient" in milk that helps make glue is a chemical called casein.
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Cake by Conduction
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In this demonstration, cook a cake using the heat produced when the cake batter conducts an electric current.
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Curious Crystals
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Learners carefully look at four known household crystals.
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Of Cabbages and Kings
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This lesson gives full instructions for making cabbage juice indicator, a procedure sheet for learners to record observations as they use the indicator to test materials, and extension activities to d
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Racing M&M Colors
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Learners design their own experiment to determine which M&M color dissolves the fastest in water.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-003-422.jpg?itok=G9z9Y5w-)
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.