University of California
You Are What You Eat: Testing for Organic Compounds in Foods
We have all heard that we are what you eat, but what are we eating? An informative lesson opens with a discussion of the foods pupils have recently eaten. Then, young scientists perform four experiments on seven...
Curated OER
Periodic Table of Fun
Are you looking to put the fun back in the fundamentals of chemistry? Why not have groups create their own periodic tables of something (animals, food, music groups, etc.) practicing the organizational strategies used in the periodic...
It's About Time
Organic Substances
Host an exciting lab in which learners burn fruit rinds to better understand hydrocarbons. A reading passage and analysis questions wrap up the lesson.
Curated OER
Real-World Projects: Challenges from the Polymer Industry
Two scenarios are presented for chemistry detectives to decipher. Both require the use of an infrared spectrometer and focus on the examination of polymer materials. In the first, lumps in polyethylene bottles are analyzed. In the...
Teach Engineering
All Fats Are Not Created Equal
Apply robotics to connect physical properties to chemical properties. Future engineers use robots to determine the melting points of various fats and oils. The robots can do this by measuring the translucency of the fats as they heat up.
American Chemical Society
Chromatography - Color Clues
Here's an activity that will change how one sees color. Pupils try out an experiment on chromatography where they place a drop of food coloring on a coffee filter, add several drops of water, and watch the colors spread and separate....
American Chemical Society
Liquids - Clearly Unique
Bring chemistry to life for scholars as they perform two tests to examine the unique properties of three liquids. Classroom investigators make observations, develop basic lab skills, and follow step-by-step instructions to compare water,...
It's About Time
Identifying Matter
High schoolers test wood splints that have been soaked in mystery solutions to identify the different colors it produces when lit. The lesson concludes with a reading passage and analysis questions.
National Nanotechnology Infrastructure Network
Can Small Pollutants Harm Aquatic Organisms?
Nanoparticles have toxic effects on plant and animal life—even though you can't see them. The second instructional activity of a two-part series has young scientists conduct an experiment that exposes plant and animals to nanoparticle...
Howard Hughes Medical Institute
The Making of the Fittest: Got Lactase? The Co-evolution of Genes and Culture
Got milk? Only two cultures have had it long enough to develop the tolerance of lactose as an adult. Learn how the responsible genes evolved along with the cultures that have been consuming milk. This rich film is supplied with a few...
![Maryland Science Center: Caramel Chemistry [Pdf] Activity](https://static.lp.lexp.cloud/images/attachment_defaults/resource/large/FPO-knovation.png "Maryland Science Center: Caramel Chemistry [Pdf] Activity")
Maryland Science Center
Maryland Science Center: Caramel Chemistry [Pdf]
This activity demonstrates the Maillard Reaction, which explains how browning and flavor develop when something is cooked.