This is a two-part lesson that can be done over a week. It begins by using vinegar to dissolve an egg’s shell (dissolution) without breaking the membrane that contains the egg. The shell-less eggs are used in the second part of the experiment to study osmosis, the movement of water across a membrane
Besides being just plain fun, making butter is a great way to demonstrate one of the many ways food is made, as well as how liquids can be converted into solids. You can get more in depth and use the lesson to demonstrate phase change.
Animals, Chemistry, Food & Nutrition, Math & Measurements, Recipes, Science
| Age: K - 8th
Apples rot and turn brown because they take in oxygen and give off carbon dioxide. If apples are stored in cool temperatures, they will rot slower than they would in room temperature. Other conditions such as humidity, and the storage atmosphere also effect how quickly apples rot.
Students grow mold on apple slices to simulate fungus diseases that attack apple trees. Students apply various “treatments” to apple slices, hypothesize which places and treatments are ideal for growing molds, and observe and name the molds like a plant pathologist
In this lesson students explore weatherization (physical and chemical) by doing a series of short experiments that demonstrate how rocks and minerals are broken down into soil. Expand this lesson further by taking students on a field trip to look for rocks breaking down into soil.
This hands-on experiment demonstrates soil’s function as a water filter, as well as other physics concepts like hydrophobicity, soil absorption and adsorption, soil as a storage container for water, and the positive and negative charges of soil and contaminants.