Search Results
Showing results 61 to 80 of 273
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-003-661.jpg?itok=4bXcMGPE)
DNA Nanotechnology
Source Institutions
In this activity, learners explore deoxyribonucleic acid (DNA), a nanoscale structure that occurs in nature.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-002-329.gif?itok=CGjm80Sb)
Mapping Sea Level Rise
Source Institutions
In this activity related to climate change, learners create and explore topographical maps as a means of studying sea level rise.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-003-266.jpg?itok=WxCHpM2j)
Change in Temperature: Endothermic Reaction
Source Institutions
Learners investigate signs of a chemical reaction when they mix vinegar and baking soda. In addition to a gas being produced, learners also notice the temperature decreases.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-003-272.jpg?itok=jBvq5Fo1)
Temperature Affects the Solubility of Gases
Source Institutions
In this activity, learners heat and cool carbonated water to find out whether temperature has an effect on how fast the dissolved gas leaves carbonated water.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-001-834.png?itok=Bsxh1TML)
Chemistry in the Kitchen
Source Institutions
In this kitchen chemistry activity, learners explore the chemistry of crystals by making sugar crystals, consider a common chemical reaction type responsible for the rising of muffins and cake in the
What Molecules Make the Holes in Bread?
Source Institutions
In this activity, learners will discover why there are holes in bread.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-001-001.gif?itok=ya_ijTMA)
Natural Indicators
Source Institutions
Learners combine different plant solutions -- made from fruits, vegetables, and flowers -- with equal amounts of vinegar (acid), water (neutral), and ammonia (base).
Experiment with Fat
Source Institutions
In this nutrition/food science activity, learners conduct an experiment and record data to compare the amount of fat in different foods.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-000-549.jpg?itok=f0H552Kt)
Mixtures and Solutions
Source Institutions
This activity was designed for blind learners, but all types of learners can use it to investigate heterogeneous and homogeneous mixtures and solutions, identify the differences, and explore the conce
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-004-385.png?itok=HH5FZlIv)
Lighting Up Celery Stalks
Source Institutions
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
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-000-204.gif?itok=CTPPgIar)
Mold Terrarium: What Grows on Leftover Food?
Source Institutions
This activity shows you how to make a mold terrarium using a jar and leftover food.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-003-258.jpg?itok=HxoXYD_p)
Neutralizing Acids and Bases
Source Institutions
Learners use their knowledge of color changes with red cabbage indicator to neutralize an acidic solution with a base and then neutralize a basic solution with an acid.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-003-270.jpg?itok=HeBVtNVQ)
A Dissolving Challenge
Source Institutions
In this activity, learners add objects and substances to carbonated water to discover that added objects increase the rate at which dissolved gas comes out of solution.
How Does Water Climb a Tree?
Source Institutions
In this activity, learners conduct an experiment to explore how water flows up from a tree's roots to its leafy crown.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-001-611.jpg?itok=nDKIhSrT)
Animal Scent
Source Institutions
This activity (on page 3 of the PDF under GPS: Animal Scent Activity) is a full inquiry investigation into animal behavior.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-004-581.gif?itok=BUO5-R0j)
Fuel for Living Things
Source Institutions
In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-004-566.jpg?itok=CJ98kEl2)
Neural Network Signals
Source Institutions
In this activity, learners create an electrical circuit and investigate how some dissolved substances conduct electricity.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-004-572.gif?itok=2WsUUx_1)
Measuring and Protecting Skin
Source Institutions
In this activity, learners compare and contrast their own skin (including the area covered) with that of an orange.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-003-917.jpg?itok=1mbC869o)
Exploring at the Nanoscale
Source Institutions
This lesson focuses on how nanotechnology has impacted our society and how engineers have learned to explore the world at the nanoscale.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-000-173.jpg?itok=9wKvQDjR)
Experimenting with Naked Eggs
Source Institutions
In this activity about osmosis, learners use a naked egg (one with a dissolved eggshell) to learn about selectively permeable membranes.