In varying degrees, the fruit and vegetables that we eat contain water. While high water content is loosely associated with higher values of macronutrients such as protein, it is not necessarily assoc ...
Ladybugs are charming creatures, enjoyable to watch, harmless to hold, useful in gardens, wished upon like stars and blown away in the breeze. Some say a ladybug’s spots determine its age. This projec ...
Have you ever gone to make a sandwich only to discover that the last two slices of bread have mold on them? We are always told to use soaps and hand sanitizers to clean our hands of tiny organisms, bu ...
In this experiment, we will discover the effectiveness of “FIT” Fruit/Veggie Wash vs. plain water. Should you pay more for cleaner fruits/vegetables?It is an educational content by education.com.By cl ...
In this experiment students will examine how our bones change over time by studying flexibility in the young and old.It is an educational content by education.com.By clicking on the title of this reso ...
The purpose of this project is to show that different colors of light affect the development of plants.Hypothesis: I predict that plants will grow better under blue, red and yellow lights than they wi ...
Transpiration is the loss of water from plant leaves. Water exits the leaf through stomata, which are tiny pore spaces in the leaf. The rate of transpiration depends on air temperature and solar radia ...
This science project is to discover which tree tissue contains the most concentrated amount of Juglone.It is an educational content by education.com.By clicking on the title of this resource, you will ...
This project is about learning how preservatives in food extend the shelf life of goods. The goals are to encourage students to understand the value of both organic foods and preservatives. How do pre ...
I cut a beet into identical weight sections (14 g), and placed then in jars with varying salt concentrations: 0%, 10%, 20%, 30%, 40%, and 50%. I set up 3 sets of these, and placed 1 set in a freezer, ...