Search Results

In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

Learners observe and conduct experiments demonstrating the different properties of hot and cold materials.

Learners set up books with rubber bands stretched between the books. When two identical books are stretched apart and released, they move back toward each other an equal distance.

In this chemistry activity, learners use thin layer chromatography to determine the molecular composition of different markers.

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 compare the weight of equal volumes of wax, water, and clay. Learners discover that since the wax weighs less than an equal volume of water, it is less dense than water and will float.

Learners create hard water by mixing Epsom salt and water. Then they compare what happens when soap solution is mixed with hard water and regular water.

Learners will see that changing the shape of an object, like a clay ball, that is more dense than water, can affect whether the object will sink or float.

Learners observe and record what happens when they manipulate bottles containing a liquid (water or corn syrup) and one or more objects (screw, nail, paper clip).

This activity (page 1 of the PDF under SciGirls Activity: Exercise and Memory) is a full inquiry investigation into the effects of exercise on short term memory.

In this activity, learners experiment and observe how the color of materials that cover the Earth affects the amounts of sunlight our planet absorbs.

This three-part activity consists of an activity that groups of learners develop themselves, a given procedure, and an optional demonstration.

Learners carefully pour vegetable oil, water, and corn syrup in any order into a cup and discover that regardless of the order they are poured, the liquids arrange themselves in layers the same way.

In this activity on page 24, learners perform experiments to examine whether or not trash can float, blow around, or wash away.

In this nutrition/food science activity, learners conduct an experiment and record data to compare the amount of fat in different foods.

Everybody loves bubbles, and this is the best bubble recipe ever!

Learners build and investigate pendulums of different lengths. They discover that the longer the string of the pendulum, the longer the time it takes to swing.

Learners engage in close observation of falling objects. They determine it is the amount of air resistance, not the weight of an object, which determines how quickly an object falls.

Learners design their own experiment to determine which M&M color dissolves the fastest in water.

In this hands-on activity, learners will construct a scuba diver that can float in order to explore how sea creatures stay neutrally buoyant in the ocean and to see what kinds of forces might be influ