Search Results

In this activity, learners model hot spot island formation, orientation and progression with condiments.

In this activity, learners thread gumdrops together to make a model of a polymer.

In this activity on page 7 of the PDF, learners investigate the solubility of gas in water at different temperatures. This experiment will help learners determine if temperature affects solubility.

In this chemistry investigation, learners combine common cooking substances (flour, baking powder, sugar, salt, pepper, oil, water, food coloring) to explore mixtures.

In this quick SciGirls activity (page 1 of the PDF under SciGirls Activity: Doghouse Design), learners will be introduced to the concept of thermal conductivity.

In this activity that can be used as a lab or demonstration, learners use Lactaid® and lactose to demonstrate the concept of enzyme action.

In this activity, learners use marshmallows and gum drops to construct seven models of molecules. Learners classify (solid, liquid or gas) and draw diagrams of the molecules.

In this chemistry activity (page 3 of the PDF), learners will learn about crystals by growing their very own.

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.

In this activity, learners explore trebuchet design. Teams of learners construct trebuchets from everyday materials.

Learners make their own acid-base indicator from red cabbage. They use this indicator to test substances around the house.

In this activity, learners separate the components of Gatorade using a home-made affinity column.

In this chemistry meets cooking activity, learners make carbonated, vanilla ice cream using dry ice and denatured ethanol, which are both inexpensive and accessible.

In this activity related to Archimedes' Principle, learners use water displacement to compare the volume of an expanded gummy bear with a gummy bear in its original condition.

In this activity, learners explore static electricity and electrical charges while experimenting with an inflated balloon, unflavored gelatin powder, and a wool sweater.

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.

This fun video explains how to make a batch of oobleck (or slime) and why this special substance is known as a "non-Newtonian" fluid. Watch as Mr.

In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

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