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DNA Extraction
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In this activity related to plant biotechnology, learners extract DNA from fruit to investigate how it looks and feels.
Find the Fizz: Discover the Secret of Baking Powder
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In this activity on page 4 of the PDF (Get Cooking With Chemistry), learners investigate ingredients that combine to produce gas bubbles.
Cooking with Chemistry
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In this activity, learners experiment with different variables in making hollandaise sauce to achieve the correct texture and consistency.
Gummy Shapes
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In this activity, learners use chemistry to “self-assemble” gummy shapes. Learners discover that self-assembly is a process by which molecules and cells form themselves into functional structures.
Universal Indicator Rainbow Trout
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In this activity on page 2 of the PDF, learners discover how color changes can help scientists distinguish between acids and bases.
Mystery Powders
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In this activity on page 2 of the PDF (Get Cooking With Chemistry), learners conduct chemical tests on certain powders used in cooking.
Leaves: Extracting Pigments
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In this fun, hands-on autumn activity, learners experiment to discover whether the colored substances in leaves can be separated from the leaves.
Membrane Permeability with Beets
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In this lab exercise, learners explore diffusion, cell membranes and particle size using beets and three alcohols.
Lima Bean Bacteria DNA Extraction
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This laboratory exercise is designed to show learners how DNA can easily be extracted from lima bean bacteria. This experiment requires the use of a centrifuge (not included in cost of materials).
Ripening of Fruits and Vegetables
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In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.
Smell the Maillard Reaction
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In this activity, learners cook amino acids and sugar to explore the range of aromas released.
Thymus DNA Extractions
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This laboratory exercise is designed to show learners how DNA can be extracted from a chunk of thymus (sweetbread) or liver.
Guar Gum Slime
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In this activity, learners create a gelatinous slime using guar gum powder and borax. Educators can use this simple activity to introduce learners to colloids.
What Molecules Make the Holes in Bread?
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In this activity, learners will discover why there are holes in bread.
Neural Network Signals
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In this activity, learners create an electrical circuit and investigate how some dissolved substances conduct electricity.
Acids & Bases
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In this activity, learners test the pH of safe liquids available at home by creating a pH indicator from mashed blueberries.
Mixing and Unmixing in the Kitchen
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In this chemistry investigation, learners combine common cooking substances (flour, baking powder, sugar, salt, pepper, oil, water, food coloring) to explore mixtures.
Column Chromatography
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In this activity, learners separate the components of Gatorade using a home-made affinity column.
Molecular Gastronomy: Use Self-Assembly to Make a Dessert Topping
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Molecular gastronomy is the scientific study of food preparation. Learners use self-assembly techniques to create edible capsules of chocolate syrup (food grade ingredients are required).
Ice Cream Freeze
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In this fun and delicious chemistry activity (page 1 of the PDF), learners will explore the difference between physical and chemical change by making homemade ice cream.