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Stability of Egg White Foams
Source Institutions
In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-003-429.png?itok=r9frfe-V)
Crystal Packin' Mama
Source Institutions
In this activity, learners investigate the basic crystal structures that metal atoms form.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-004-241.jpg?itok=t7wD3J6Z)
Squidgy Slime
Source Institutions
In this chemistry activity, learners transform two ingredients (4% polyvinyl alcohol solution and 4% borax solution) into gooey slime.