Search Results

In this activity, learners extract DNA from a strawberry and discover that DNA is in the food they eat.

In this four-part laboratory exercise, learners investigate properties of Tobacco mosaic virus (TMV) including (1) symptoms induced by the virus in susceptible plants at the macroscopic and microscopi

In this hands-on experiment, kids use chemistry to explore whether acids or bases are better at restoring a penny’s shine.

In this activity on page 6 of the PDF (Get Cooking With Chemistry), learners investigate yeast. Learners prepare an experiment to observe what yeast cells like to eat.

In this fun hands-on activity, learners use simple materials to investigate evaporation. How can the evaporation of water on a hot day be used to cool an object? Find out the experimental way!

In this three-part activity, learners use food to determine the effects of wind, sandblasting and water on regolith (dust) formation and deposition on Earth.

In this activity about water solubility and density, learners use critical thinking skills to determine why water can dissolve some things and not others.

In this life science activity (page 8 of the PDF), learners explore the carbon cycle by mixing yeast, sugar and water.

In this activity, learners sublimate dry ice and then taste the carbon dioxide gas.

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

In this introductory activity, learners discover that sugar and food coloring dissolve in water but neither dissolves in oil.

In this activity, learners mix up a bubbly brew and examine density. Learners explore how they can make different materials fall and rise in water using oil, water, and salt.

In this outdoor activity, learners find out the color of food that jays prefer and then try to change the birds' preference by altering the taste of the food with salt.

In this "Sid the Science Kid" activity from Episode 109: The Perfect Pancake, learners make applesauce to explore irreversible change.

This experiment allows learners to experience a small scale "epidemic," demonstrating the ease with which disease organisms are spread, and enables learners to determine the originator of the "epidemi

This is an activity (located on page 3 of the PDF under Self-Assembly Activity) about self-assembly, the ability of molecules to assemble themselves according to certain rules.

In this activity on page 7 of the PDF, learners explore how engineers characterize building materials.

In this chemistry activity, learners will separate a mixture of FD&C dyes (colors certified and allowed by the US for the Food, Pharmaceutical, Cosmetics & Personal Care industry) to practice

In this activity, learners of all ages can become food scientists by experimenting with flour and water to make basic pasta.

This lesson focuses on surface area and how the shape of sugar crystals may differ as they are grown from sugars of different coarseness.