Home Science Projects (148 results)
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Have your parents ever found you munching on candy and asked you, "How much candy did you eat?" Instead of saying, "I do not know?" and getting in trouble, maybe you would rather say, "I ate precisely 10.7 cubic centimeters of candy, Mom." Make your parents proud of their candy-eating genius child (you) with this simple science project.
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Juice boxes are so convenient—just poke the straw in and sip away! But have you ever noticed that some juice boxes don't seem to have much juice, even when they have a lot of packaging? It might surprise you how much thought goes into the design and manufacturing of a juice box. Each manufacturer has carefully calculated how big each side should be to hold a certain amount of juice inside. In this science project, you will find out how different brands of juice measure up.
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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…
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In this project, you will make 2-dimensional templates, called nets, that fold up into 3-dimensional (3-D) shapes. By making shapes of different sizes, you will be able to see how 3-D shapes change with size. Which property (or aspect) will change the most: the length of an edge, the surface area, or the volume?
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Like to have the balance of a tightrope walker? Try the more close–to–the–ground balancing test in this easy experiment to learn a few trade secrets of the high wire experts. In this project, you'll find your center of gravity and explore the physics of balance at the same time. No net required for this balancing act!
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The renowned pianist Vladimir Horowitz once said, "The most important thing is to transform the piano from a percussive instrument into a singing instrument." In this project, you will learn how you can make piano strings sing using sympathetic vibrations. Find out which notes make another one sing the longest by measuring their sound intensities using a smartphone equipped with a sensor app.
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Have you ever mixed together salt and sand? It is fun to see how all of those tiny grains of salt and sand mix together! But what if you had to separate them out again? Do you have nightmares of tiny tweezers, a magnifying glass, and hours spent picking grains of salt and sand apart? Do not be afraid, there is another way! In this chemistry science project you will use the differences in solubility between salt and sand to find out the simple "solution" to this problem.
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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…
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What do the radio, TV, radio controlled cars, and cell phones all have in common? They all use invisible waves to transmit information. Find out which materials block radio waves, and which materials allow radio waves to pass through by doing this experiment.
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Have you ever had fun making different figures or colorful creations using some Play-Doh? You can squish and stretch a single piece of Play-Doh® to make all sorts of shapes. How does changing the shape of a piece of Play-Doh affect its volume? In this science project, you will find out by testing how changing a piece of dough's shape affects its dimensions (length, width, and height), and how these changes are related to the dough's volume.
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