Search Results

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.

This is a perfect summertime lunch activity! Pico Cricket is required (micro controller). First, get a bunch of cut up fruit, line them up, then plug a piece of fruit with a Pico Cricket sensor clip.

In this demonstration about momentum, use physics to distinguish between a hard-boiled egg and a raw egg without cracking them open.

In this activity, learners explore deoxyribonucleic acid (DNA), a nanoscale structure that occurs in nature.

Learners combine different plant solutions -- made from fruits, vegetables, and flowers -- with equal amounts of vinegar (acid), water (neutral), and ammonia (base).

In this activity, learners build a simple solar oven out of household materials to melt chocolate and marshmallow between graham crackers--known as s'mores.

Learners combine hydrogen peroxide with three different forms of potato: raw chunks, ground chunks, and boiled chunks.

In this activity, learners will conduct an experiment to discover methods of reventing foot mold growth on food.

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.

In this fascinating and fun experiment, learners use chemistry to identify a mystery powder and to solve a "crime," a process similar to that used by real forensic scientists.

In this chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar.

In this activity, learners explore the properties of metals at four stations. The stations include A) Magnetism and Breakfast Cereal; B) Conductivity of Metals; C) Alloys; and D) Metal Plating.

In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source.

In this activity, learners discover how a cabbage juice indicator helps identify acids and bases, and how iodine indicates the presence of starch.

In this challenge, learners figure out how to make a juice stain disappear.

In this activity, learners will explore vegetative propagation while preparing food scraps to grow into plants.

Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.

In this outdoor, winter activity, learners find living green plants under the snow and determine the light and temperature conditions around the plants.

Learners add drops of alginate solution to a solution of calcium chloride. The alginate does not mix with the calcium chloride, but forms soft gel beads.

This activity features two connected hands-on activities about dinosaur bones.