Others Like “When Science is Sweet: Growing Rock Candy Crystals” (top 20 results)
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Crystals come in all different shapes and sizes. However, the purest and cleanest crystals are usually also the ones that grow to be the largest in size. In this science fair project, you will compare the size and shape of crystals grown in three different temperature conditions: room temperature, in the refrigerator, and in an ice bath. With just water and borax, a household cleaning product, you can discover the best recrystallization method for growing large, pure crystals.
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Maple syrup is deliciously gooey and great on breakfast foods like pancakes and waffles. But it has another amazing property. It can be turned into maple candies with a range of textures, like sticky maple taffy or molded maple sugar candy. In this science fair project, you will investigate how the temperature that maple syrup is heated up to affects what type of maple syrup-based candies can be made.
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"Slurp...plop!" Recognize that sound? You might if your family usually serves jellied cranberries for the holidays. Jellied cranberries are thick, like gelatin, and retain the shape of the mold in which it was placed, which might mean Aunt Sue's turkey mold or even the shape of the can if you buy one of the popular canned versions. Taking a bite of wiggly jellied cranberries can be a fun addition to a delicious meal, but cranberries can also be served as a sauce. Both versions use the same…
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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 When Science is…
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Have you ever wondered how your clothes get their color? Dyeing textiles is a very complicated process and involves a lot of chemistry. Not only are the properties of the dye and fabric important, but the dyeing conditions also have to be exactly right to get optimal color adsorption. Curious about how it works? In this science project, you will color wool with Kool-Aid® and explore the chemistry of dyeing.
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Whether you are sitting around a campfire, or drinking hot chocolate after a day in the snow, nothing says fun quite like a marshmallow! Even its name is soft and spongy! In this cooking and food science fair project, you will make your own marshmallows several different ways, and discover the three special ingredients that give marshmallows their unique texture. You will also find out why they melt so quickly. Explore the science of these sticky, spongy sweets!
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If you have ever prepared a cup of coffee or tea with sugar, you have probably seen that the grains of sugar quickly dissolve and completely disappear in hot water. But sugar is not the only type of solid that can readily dissolve in a liquid. In fact, there are some types of rocks that can be dissolved by common liquids. It might be hard to imagine large, hard rocks being eaten away by some ordinary fluids, right? But it actually happens all the time! In this geology science project, you will…
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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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A solution consists of a solute dissolved in a solvent. A solution is saturated when no additional solute will dissolve in it. You'll need a gram balance, a 100 ml graduated cylinder, three beakers or glass jars, three saucers, water, 50 g non-iodized salt (NaCl), 50 g Epsom salts (MgSO4) and 250 g sugar (sucrose). Method 1: Measure 100 ml water and pour into an empty beaker or jar. Weigh out the suggested amount of the solute to be tested. Add a small amount of…
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This is a straightforward project on glucose metabolism in yeast. You will grow yeast under aerobic and anaerobic conditions and measure carbon dioxide output to assess metabolic efficiency.
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