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    The Science House
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    In this chemistry activity, learners use the lowered freezing point of water to chill another mixture (ice cream) to the solid state. Learners will record the temperature of the ice before and...

    $1 - $5 per student Ages 6 - 18 10 to 30 minutes
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    National Health Museum
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    This laboratory exercise is designed to show learners how DNA can easily be extracted from onion cells. It includes an optional test for the presence of DNA. Use this experiment to supplement any...

    $5 - $10 per group Ages 11 - 18 45 to 60 minutes
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    Make
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    In this chemistry meets cooking activity, learners make carbonated, vanilla ice cream using dry ice and denatured ethanol, which are both inexpensive and accessible. This process to make ice cream...

    Over $20 per group Ages 8 - adult 45 to 60 minutes
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    University of Utah
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    In this genetics activity, learners discover how to extract DNA from green split peas. This resource guide includes a brief explanation of DNA and provides suggestions for ways to experiment with...

    $1 - $5 per student Ages 8 - 18 30 to 45 minutes
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    APSnet
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    In this activity related to plant biotechnology, learners extract DNA from fruit to investigate how it looks and feels. The procedure is similar to what scientists have to do before they can use...

    $10 - $20 per group Ages 11 - 18 45 to 60 minutes
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    Oregon Museum of Science and Industry
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    Learners combine different plant solutions -- made from fruits, vegetables, and flowers -- with equal amounts of vinegar (acid), water (neutral), and ammonia (base). They compare the color changes...

    1 cent - $1 per group Ages 11 - adult Under 5 minutes
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    National Health Museum
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    This lesson is designed to serve as an introduction to the immune system. It can stand alone or it can lead into further studies of the immune system. The primary focus of this inquiry-based lesson...

    Over $20 per group Ages 14 - adult 2 to 4 hours
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    Museum of Science and Industry, Chicago
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    Learners add salt to ice to chill it lower than its freezing point. This chilled ice can then be used to freeze milk and sugar into ice cream. Learners can experiment by adding different flavors...

    $5 - $10 per group Ages 8 - 18 5 to 10 minutes
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    University of Washington
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    In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste. Learners dry their tongues with clean paper towels and then taste samples of salt,...

    $1 - $5 per group Ages 8 - 18 5 to 10 minutes
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    The Exploratorium
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    The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead. Natron is made up primarily of sodium carbonate (a very efficient, but...

    $5 - $10 per group Ages 8 - 18 1 to 4 weeks

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