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Lighting Up Celery Stalks
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In this activity, learners conduct a series of hands-on experiments that demonstrate how the working of plants' veins, known as capillary action, enables water to travel throughout the length of a pla
Pom Pom Potential
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In this kinesthetic activity, learners move pom-pom "ions" across a membrane to simulate how an action potential is propagated along an axon.
Make a "Mummy"
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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.
Do Plants Need Light?
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In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.
Make Your Own Batteries!
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This activity (on page 3 of the PDF under GPS: Body Electricity Activity) is a full inquiry investigation into conductivity.
Maillard Reaction
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In this activity, learners will explore the chemistry of cooking. They will learn about--and observe--the Maillard Reaction as they make their own browned butter.
Moldy Jell-O
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In this laboratory activity, learners design an experiment to evaluate how environmental factors influence the growth of molds.
Cooking With the Sun
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In this activity, learners build a simple solar oven out of household materials to melt chocolate and marshmallow between graham crackers--known as s'mores.
Edible Glass
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In this activity, learners discover the principles of edible glass by making a supersaturated sugar solution.
Design and Build a Better Candy Bag
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In this activity, learners explore how product design differences can affect the success of a final product -- in this case a bag for holding candy.
Why Does Food Spoil?
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In this activity, learners will conduct an experiment to discover methods of reventing foot mold growth on food.
Lost Labels
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In this experiment, learners will conduct chemical and physical tests to identify mystery substances.
Bridge the Gap
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Learners work in groups to construct bridges using stale marshmallows and toothpicks.
Stability of Egg White Foams
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In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.
Candy Chemosynthesis
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In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.
Whodunit?
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In this fascinating and fun experiment, learners use chemistry to identify a mystery powder and to solve a "crime," a process similar to that used by real forensic scientists.
Biochemistry Happens Inside of You!
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In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.
We all Scream for Ice Cream
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In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.
Fruit Juice Mystery
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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.
Investigating Starch
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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.