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Salt 'n Lighter
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In this activity, learners discover that as the salinity of water increases, the density increases as well. Learners prove this by attempting to float fresh eggs in saltwater and freshwater.
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Soda Explosion
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This hands-on activity lets participant explore chemical reactions as they create a soda explosion with lots of bubbles. The bubbles in soda are made of carbon dioxide gas.
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Underwater Fireworks
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In this activity, learners investigate diffusion by creating underwater "fireworks" using food coloring, oil and water.
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Physics in the Kitchen: Sink or Swim Soda
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In the kitchen, learners can perform their own density investigation.
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Hollandaise Sauce: Emulsion at Work
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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.
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Supercooled Water Drops
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In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.
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Rate of Solution Demonstration
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In this chemistry demonstration, learners investigate the factors that increase the rate of dissolution for a solid.
Pepper Scatter
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In this activity, learners explore the forces at work in water. Learners experiment to find out what happens to pepper in water when they touch it with bar soap and liquid detergent.
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Dancing Spaghetti
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In this chemistry activity, learners use spaghetti to explore density and chemical reactions.
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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.
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Chemical Reactions in Your Mouth
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In this chemistry activity (page 5 of the PDF), learners will see that chewing is more than just the crushing up of food; there is actually a chemical change going on at the same time.
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Potato Power
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Learners combine hydrogen peroxide with three different forms of potato: raw chunks, ground chunks, and boiled chunks.
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Molecular Gastronomy: Use Self-Assembly to Make a Dessert Topping
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Molecular gastronomy is the scientific study of food preparation. Learners use self-assembly techniques to create edible capsules of chocolate syrup (food grade ingredients are required).
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Color Splash
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In this activity, learners mix water, cooking oil, and liquid food coloring to create beautiful colored designs in a cup. Use this activity to explore liquid density and solubility.
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No Saliva, No Taste?
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In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.
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Pepper Scatter
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In this quick activity, learners break the tension that happens when water develops a "skin." Learners use water, pepper and some soap to discover the wonders of surface tension—the force that attract
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Layered Liquids: Chemistry You Can Drink
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In this chemistry activity (on page 2 of the PDF), learners make a layered drink with liquids of different densities.
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Toast a Mole!
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In this quick activity, learners drink Avogadro's number worth of molecules - 6.02x10^23 molecules!
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Smell the Difference
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In this two-part activity, learners use household items to smell the difference between some stereoisomers, or molecules which are mirror images of one another.
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Fizzy Fun
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In this activity, learners test what happens when they put baking power on different frozen liquids.