Search Results
Showing results 1 to 20 of 70
A Funny Taste
Source Institutions
In this activity, learners explore the different salinities of various sources of water by taste-testing.
Find the Fizz: Discover the Secret of Baking Powder
Source Institutions
In this activity on page 4 of the PDF (Get Cooking With Chemistry), learners investigate ingredients that combine to produce gas bubbles.
Salt 'n Lighter
Source Institutions
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.
Diet Light
Source Institutions
In this quick activity, learners observe how the added sugar in a can of soda affects its density and thus, its ability to float in water.
Cooking with Chemistry
Source Institutions
In this activity, learners experiment with different variables in making hollandaise sauce to achieve the correct texture and consistency.
Soda Explosion
Source Institutions
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.
Underwater Fireworks
Source Institutions
In this activity, learners investigate diffusion by creating underwater "fireworks" using food coloring, oil and water.
A Recipe for Air
Learners use M&Ms® (or any other multi-color, equally-sized small candy or pieces) to create a pie graph that expresses the composition of air.
Cat's Meow
Source Institutions
In this chemistry activity, learners are asked to form a hypothesis about the behavior of milk as household detergents act upon it.
Gummy Shapes
Source Institutions
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.
Oily Ice
Source Institutions
In this activity, learners experiment with the density of ice, water, and oil. Learners will discover that the density of a liquid determines whether it will float above or sink below another liquid.
Hollandaise Sauce: Emulsion at Work
Source Institutions
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.
Having a Gas with Cola
Source Institutions
In this activity, learners measure the amount of carbon dioxide in a carbonated drink.
Yeast Balloons: Can biochemistry blow up a balloon?
Source Institutions
Using yeast, sugar, and water, learners create a chemical reaction which produces carbon dioxide (CO2) gas inside a 2-liter bottle. They use this gas to inflate a balloon.
Can You Make Ice Cream in Two Minutes?
Source Institutions
In this demonstration, learners observe how liquid nitrogen both boils and freezes ingredients to make ice cream in two minutes.
ZOOM Glue
Source Institutions
In this activity, learners mix milk, vinegar, baking soda, and water to create sticky glue. Use this activity to explain how engineers develop and evaluate new materials and products.
Supercooled Water Drops
Source Institutions
In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.
Pepper Scatter
Source Institutions
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.
Guar Gum Slime
Source Institutions
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.
Change in Temperature: Endothermic Reaction
Source Institutions
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.