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Science Fair Project Idea
Have you ever bitten into a slice of bread only to find that it no longer seems fresh? Instead, it has the firm, undesirable texture that comes about when the bread is going stale. Chemically, what happens during the staling process? Can it be reversed (at least temporarily)? Do some background research to answer these questions and then apply those answers to one (or more) of the following experiments to find the optimal state to keep your bread fresh. Experiment 1: What Temperature Keeps… Read more
FoodSci_p019
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Time Required Average (6-10 days)
Prerequisites None
Material Availability Readily available
Cost Very Low (under $20)
Safety No issues
Science Fair Project Idea
If you browse through a candy cookbook, you might notice that many of the recipes call for corn syrup in addition to sugar. Both sugar and corn syrup are sweet, so why do you need corn syrup if you already have sugar? In candy making, corn syrup is known as an interfering agent. But what does this mean and how does it work? You can find out for yourself by making two batches of rock candy, one with corn syrup and one without. For example, you could alter the science project by replacing 1… Read more
FoodSci_p017
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Time Required Short (2-5 days)
Prerequisites None
Material Availability Readily available
Cost Very Low (under $20)
Safety This science fair project requires adult help. The boiling sugar solution is extremely hot.
Science Fair Project Idea
Whipped egg whites are used in many sweet and savory recipes. They are used to add air into cake batters, meringues, and soufflés. Egg whites, also known as albumin are 15 percent protein dissolved into water. When egg whites are beaten or whipped, the protein chains unravel. This is called denaturation. The process of whipping egg whites adds air to the mixture, in addition to denaturing the proteins. The denatured proteins create bonds with each other and trap air bubbles within themselves.… Read more
FoodSci_p036
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Time Required Short (2-5 days)
Prerequisites None
Material Availability Readily available
Cost Low ($20 - $50)
Safety No issues
Science Fair Project Idea
Your digital photo comprises a certain number of dots in the x and y directions. What happens to the print image quality as you "stretch" those dots out to larger and larger pictures? (Note: This experiment studies the dots per inch in the image itself, not the number of dots per inch that is output by your printer.) Read more
Photo_p020
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Time Required Average (6-10 days)
Science Fair Project Idea
Compare the strengths and weaknesses of different digital image formats. How does the amount of compression affect a JPEG image? What happens when you save a JPEG image multiple times? Read more
Photo_p019
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Time Required Short (2-5 days)
Science Fair Project Idea
The rebound rating is the ratio of the height the ball bounces to, divided by the height the ball was dropped from. Use the rebound rating to measure the bounciness of new tennis balls vs. balls that have been used for 10, 20, 50, and 100 games. Another idea to explore: does it matter what type of court the ball is used on? (See: Goodstein, 1999, 63-64.) Read more
Sports_p039
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Time Required Average (6-10 days)
Science Fair Project Idea
Did you know that you can make a simple hygrometer (a device for measuring the relative humidity of the air) with hair? This type of hygrometer is easy to build (for instructions, see: ). Does the type of hair used in the hygrometer affect the accuracy of the results? Do some types of hair respond faster than others? Do some types of hair give a larger (or smaller) response? You could get hair samples from classmates, or a local beauty shop. Use hair samples of equal length to construct… Read more
MatlSci_p035
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Time Required Short (2-5 days)
Science Fair Project Idea
thumbnail Close your eyes for a moment and think about your favorite cake, pasta, and crusty bread. OK, you can open your eyes now, and please don't drool on your computer! What was the cake you pictured like? Was it light and fluffy? Did you imagine pasta with a silky, smooth texture? Was the bread you pictured wonderfully chewy? Did it give your jaws a workout? In this science fair project, you'll explore an amazing substance in these foods, called gluten, and discover why these foods, all made from… Read more
FoodSci_p040
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Time Required Short (2-5 days)
Prerequisites None
Material Availability Readily available
Cost Very Low (under $20)
Safety If you have an allergy to wheat, you should not do this science fair project.
Science Fair Project Idea
Use sound recording and analysis software to record voices of your family members. Can you figure out ways to identify each family member by just looking at the analyzed sound patterns from their voice (e.g., spectral frequency analysis)? Develop a hypothesis about what types of sound analysis will identify an individual. Have a helper record additional test files of your family members, without telling you which file belongs to whom. Unplug your computer speakers and see if you can… Read more
CompSci_p027
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Time Required Average (6-10 days)
Science Fair Project Idea
Fresh whipped cream is the final touch for many delectable desserts. One issue with fresh whipped cream is that it has to be used soon after it is made, especially if it is at room temperature, or it starts to collapse into goo. This is a problem for its use in frostings or inside pastries as filler. Whipped cream can be stabilized by adding unflavored gelatin. Stabilized whipped cream can be used at room temperature and it has a much longer life. But how much gelatin is just right? Try… Read more
FoodSci_p022
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Time Required Very Short (≤ 1 day)
Prerequisites None
Material Availability Readily available
Cost Very Low (under $20)
Safety Adult supervision is required. Whipped cream that has been at room temperature for too long might spoil, so be cautious about eating it if too much time has passed.
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