Search Results

In this activity on page 7 of the PDF, learners follow a recipe to make a dough similar to the clay artists use to make sculptures.

In this activity, learners explore the different salinities of various sources of water by taste-testing.

Learners see that a carrot slice sinks in fresh water and floats in saltwater.

In this activity on page 4 of the PDF (Get Cooking With Chemistry), learners investigate ingredients that combine to produce gas bubbles.

In this activity, learners discover the primary physical properties used to separate pure substances from mixtures.

In this activity, learners explore what happens when polarized white light passes through a sugar solution.

Learners place multiple M&M's in a plate of water to watch what happens as the candies dissolve.

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.

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.

Learners discover the bubble power of living cells in this multi-hour experiment with baker's yeast. Learners make a living yeast/water solution in a bottle, and add table sugar to feed the yeast.

In this activity, learners build models of atoms and molecules, then consider their role in different phases of matter, density, and mixtures and solutions.

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.

In this activity, learners experiment with different variables in making hollandaise sauce to achieve the correct texture and consistency.

In this colorful activity (page 6 of the PDF), learners will make a multicolor density column by using different concentrations of sugar solutions.

In this activity, learners investigate diffusion by creating underwater "fireworks" using food coloring, oil and water.

In this chemistry activity, learners are asked to form a hypothesis about the behavior of milk as household detergents act upon it.

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.

In this activity on page 2 of the PDF, learners discover how color changes can help scientists distinguish between acids and bases.

In this activity on page 2 of the PDF (Get Cooking With Chemistry), learners conduct chemical tests on certain powders used in cooking.

In this lab exercise, learners explore diffusion, cell membranes and particle size using beets and three alcohols.