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Measuring Your Taste Threshold
Science Fair Project Idea
Scientific Method
Have you ever been to a buffet and found yourself surrounded by a wide variety of taste sensations? People are generally able to discern five basic tastes: sweet, umami (also known as savory), salty, sour, and bitter. How sensitive is a person's tongue for these basic tastes? Is it easier to detect some flavors at low concentrations compared to others? In this human biology science project, you will find out by exploring your taste thresholds for sweetness, saltiness, and sourness. Get ready to… Read more
Molecular Scissors
Science Fair Project Idea
Scientific Method
Ever used a pair of molecular scissors? Restriction enzymes are molecular scissors that cut DNA into pieces. Find out which enzymes will cut, and where by making a restriction map. Then you can figure out what will happen if you change the sequence of the DNA. Will the same enzymes still cut the new DNA sequence? Read more
Moving Water with the Archimedes Screw Pump
Science Fair Project Idea
Scientific Method
Amaze your friends and family by moving water with just a few turns of your wrist! Nope, it's not a magic trick. It's simply an Archimedes screw. In this science project, you will build a very simple pump, called an Archimedes screw, to transfer water from a low-lying location to a higher location. Read more
Now You See It, Now You Don't: A Chromatic Adaptation Project
Science Fair Project Idea
Scientific Method
This project shows that our perceptions can change, even with the stimulus remains the same. A clear color difference in an image disappears after just 20 seconds of looking at another (special) image. Now you see it, now you don't! Read more
Oil and Vinegar Do Mix…When You Have an Emulsifier
Science Fair Project Idea
Scientific Method
In this cooking and food science fair project, you will explore the role of proteins as emulsifying agents. Emulsifying agents are substances that are soluble in both fat and water and enable fat to be uniformly dispersed in water as an emulsion. Foods that consist of such emulsions include butter, margarine, salad dressings, mayonnaise, and ice cream. Emulsifying agents are also used in baking to aid the smooth incorporation of fat into the dough and to keep the baked goods tender. Natural… Read more
Parachutes: Does Size Matter?
Science Fair Project Idea
Scientific Method
How does a parachute work? Do bigger parachutes work better than smaller parachutes? Find out in this science project if the size of the parachute matters. Read more
Pedalism and Movement
Science Fair Project Idea
Scientific Method
Humans are bipedal, which means we walk using two legs. This gave humans an adaptive advantage during the evolution of humankind. Being bipedal gave humans additional speed, balance and flexibility used for walking, hunting or traveling long distances. However, we may have lost the ability to climb or swing in trees like other primates. How much faster can you go when you are bipedal? Have a race with your friends using two legs, and then four legs (use your arms as your 3rd and 4th legs).… Read more
Pencil Resistors
Science Fair Project Idea
Scientific Method
What do you do with your old wooden pencils when they get too short to hold? Don't throw them away; you can use them to make circuits! This project will show you how to use pencils to make resistors, an important part of many electrical circuits, and test how they affect the brightness of a lightbulb in a simple circuit. Read more
Pick a Card, Any Card
Science Fair Project Idea
Scientific Method
No matter what your favorite card game is, we all wish we could use psychic powers to draw the card we want on our turn. You may not have psychic powers, but you might have the power of probability on your side. In this science project, you will discover how math can help you avoid the words, "Go fish!" Read more
Pinholes, Light and Aperture Size
Science Fair Project Idea
Scientific Method
Pinhole cameras are not just for grannies! Even compared to all of the latest technology, a pinhole camera still gets beautiful results. Find out how this very simple aperture design works to control the way light enters the lens of your camera. Read more
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