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Students will discover how liquids with the colors along the spectrum respond when heated by the sun.It is an educational content by education.com.By clicking on the title of this resource, you will b ...

Determine whether tapping a pomegranate with aspoon helps it release the seeds.It is an educational content by education.com.By clicking on the title of this resource, you will be redirected to the co ...

Discover whether it is possible to make your own cheese at home.The purpose of this experiment is to find out how easy or difficult it is to make cheese in your own kitchen using milk, lemon juice and ...

Produce consumable fresh water from salt water through desalination.To utilize the water cycle in the desalination process.:It is an educational content by education.com.By clicking on the title of th ...

This project involves experiments with soap.The goals of this project are: To identify the active ingredients in soap. To experiment with the properties of soap.It is an educational content by educati ...

Determine whether cooking seeds before planting will speed up plant germination and growth or whether just soaking the seeds suffice.It is an educational content by education.com.By clicking on the ti ...

The project goals include estimating the number of calories stored in equal masses of frozen and canned vegetables as a means to measure the amount of stored energy the food sources contain.It is an e ...

Fats are often criticized in the press for contributing to obesity and heart disease. However, in addition to being an essential part of a healthy diet, the long chains of carbon and hydrogen atoms fo ...

Compare different remedies for cooling the mouth after eating spicy food.It is an educational content by education.com.By clicking on the title of this resource, you will be redirected to the content. ...

In a series of experiments, students will learn about why fresh vegetables age so quickly, and what factors speed up the browning process. They will learn how the surface tension of the salad oil, the ...