Others Like “Slimey Likes It! Studying Chemotaxis in Physarum Polycephalum ” (top 20 results)
Can a simple organism that lives off of dead trees and that grows as a mass of protoplasm actually have intelligence? The goal of this science fair project is to test the ability of the slime mold Physarum polycephalum to solve the problem of finding the shortest path through a maze.
Have you ever heard that nanoparticles can kill bacteria? You may have even seen some consumer products advertise that they contain antibacterial nanoparticles. A nanometer is one billionth of a meter long. Nanoparticles are usually just a few nanometers in diameter — really, really tiny! So how can something that small kill bacteria which are approximately 700 - 1400 nanometers across? Are they really effective? In this science project you will grow some E. coli bacteria and…
This is a project that illustrates the process of natural selection in action. You'll need access to a laboratory for working with the bacterial cultures used in this project.
Though the Sun provides heat and light, which are essential for life on Earth, ultraviolet (UV) rays in sunlight can cause damage to DNA. In this science fair project, you will experiment with a strain of yeast that is super-sensitive to UV light. This project will demonstrate the lethal effects of UV light when DNA damage is not repaired.
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What do pizza, milk shakes, and ice cream sundaes have in common, besides being delicious and loaded with calories? You might be surprised to learn that these foods, because they contain dairy products, cannot be eaten by the majority of people around the world. Dairy products contain the sugar molecule lactose, and the majority of people on the planet slowly begin to lose the ability to digest lactose after the age of 2. In this human biology and health science fair project, you will…
You know that sugar makes food sweet, but did you know that there are different kinds of sugar? Sucrose is the granulated sugar that you usually use for baking. Another kind of sugar, which is found in honey and in many fruits, is glucose. In this science project, you will measure the concentration of glucose in a variety of foods. You will use special test strips that change color in response to glucose to measure the glucose concentration in different foods.
Maple syrup on pancakes, ripe bananas, and soft drinks are all foods that are tasty to us
because of the sugar in them. But did you know there are different kinds of
sugar? One food can have multiple kinds of sugar in it, and our bodies actually process
the different types of sugars differently. In this science project, you will measure the
concentration of two sugars—glucose and sucrose—in different foods, and investigate how
sucrose is converted into glucose with the help…
Cake, cookies, pie, ice cream, hot chocolate, lemonade... Yum! What do all these delicious treats have in common? Sugar. In addition to providing sweetness, sugar adds bulk, flavor, and structure to foods. But is it necessary to add sugar to achieve sweetness? Can the same sweetness be achieved using sugar substitutes like artificial or natural sweeteners? In this project, you will test sugar and sugar substitutes and compare the sweetness of each in relation to sugar. In the end, your day will…
Most people are not aware that the soil around them is a battle scene. The combatants are very small—bacteria on one side and bacteriophage on the other. The bacteriophage (or phage for short) try to pierce the outer coats of the bacteria and inject them with phage DNA. If successful, the DNA will take over the inner machinery of the bacterial cells and force them to make many copies of the phage. After the copies are made, the bacterial cells break apart, releasing new phage that start…
Have you heard that garlic powder is supposed to inhibit the growth of bacteria? Which do you think would make a better disinfectant: a solution of garlic powder or a solution of bleach? This project shows you a straightforward way to compare the effectiveness of different disinfectants (or other antimicrobial agents), by measuring zones of inhibition on a culture plate.
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