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    University of Nebraska State Museum
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    In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source. Testing with a dropper of iodine in Part One,...

    $5 - $10 per group Ages 8 - 14 45 to 60 minutes
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    Sciencenter
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    In this chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar. Learners add vinegar (an acid) and washing soda solution (a base)...

    $5 - $10 per group Ages 8 - 14 10 to 30 minutes
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    Oregon Museum of Science and Industry
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    Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase. They find simple sugars only in the glucose and in...

    $5 - $10 per group Ages 11 - adult 10 to 30 minutes
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    Birch Aquarium
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    In this activity, learners examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed...

    $5 - $10 per group Ages 4 - adult 10 to 30 minutes
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    BioEd
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    In this activity, learners dissect a piece of pizza to learn about nutrients important for health. This activity emphasizes the nutrients that the brain and nervous system need from food as well as...

    $5 - $10 per group Ages 11 - 14 45 to 60 minutes