Science Buddies
Science Buddies: Project Ideas: Bitter to Sweet: Sugar Changes in Ripening Fruit
In this science fair project, use a refractometer to measure changes in sugar content in ripening fruit. The Science Buddies project ideas are set up consistently beginning with an abstract, objective, and introduction, followed by a...
Science Buddies
Science Buddies: Yeast Reproduction in Sugar Substitutes
There's nothing quite like the smell of fresh-baked bread to make your mouth water. As any baker can tell you, you can't bake bread without yeast. This project makes clever use of bread dough to measure yeast reproduction three different...
BioEd Online
Bio Ed Online: Finding the Carbon in Sugar
Learners learn that fossil fuels release energy when they are burned, and this takes the forms of light, heat, gases, etc. In this lesson they explore combustion with a candle and with sugar. The lesson and accompanying PowerPoint can...
American Chemical Society
Middle School Chemistry: Why Does Water Dissolve Sugar?
Explore this animation to learn why water dissolves sugar.
Aetna Intelihealth
Aetna: Inteli Health: Symptoms and Dangers of High Blood Sugar
Intellihealth looks at what happens in the body of someone with Type II Diabetes when blood sugar levels are elevated.
American Chemical Society
Middle School Chemistry: Lesson Plans: Why Does Water Dissolve Sugar?
Lesson plan in which students design an experiment to determine if different types of liquids affect the amount of dissolution of an M&M candy shell.
Utah Education Network
Uen: Dissolving Sugar Class Science Fair Project
Second graders work together as a class to generate a science fair project.
Science Buddies
Science Buddies: How Sweet It Is! Measuring Glucose in Your Food
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...
Science Buddies
Science Buddies: How Sweet It Is: Hummingbird Food Preferences
Do you like to watch hummingbirds? Have you ever wondered why there is specialty hummingbird food? What is it about the food that makes it so appealing? In this zoology science fair project, you will observe these remarkable creatures...
University of Illinois
University of Illinois Extension: Food for Thought: Fats, Oils, and Sweets
In addition to defining "Fats," and "Added sugars," this website includes ideas for making low sugar and low fat treats.
Famous Scientists
Famous Scientists: Emil Fischer
Find out about the German chemist who was awarded the Nobel Prize in Chemistry for his work on sugar and purine synthesis.
Science Bob Pflugfelder
Science bob.com: Make Your Own Rock Candy!
This concise site provides directions for creating rock candy using a super-saturated sugar water solution. Describes super-saturation following the procedure.
Science Buddies
Science Buddies: What's the Point of Boiling?
You know that water can exist in three separate phases: solid (ice), liquid (water), and vapor (steam). To change from one phase to another, you simply add (or remove) heat. When water boils, what happens to molecules (for example sugar...
American Chemical Society
Inquiry in Action: Dissolving a Substance in Different Liquids
This activity investigates the question of whether colored sugar dissolves at the same rate in water, vegetable oil, and alcohol. This lesson includes teacher information and student activity sheet.
American Chemical Society
Middle School Chemistry: Lesson Plans: Using Dissolving to Identify an Unknown
Students first observe a solubility test between salt and sugar. Next, they design their own solubility test with four known crystals and an unknown to discover the identity of the unknown.
American Museum of Natural History
American Museum of Natural History: Grow Rock Candy
Students can carry out an investigation using sugar and water to determine whether heating or cooling a substance may cause changes that can be observed. This activity reinforces the ideas that the properties of materials can change when...
Other
American Diabetes Association: Type 2 Diabetes
Detailed information on Type 2 diabetes and how to live with it.
Harvard University
Harvard School of Public Health: Carbohydrates
This public health resource provides information on carbohydrates. Very in-depth, discussing what carbohydrates are, how they work, and popular diets related to carbohydrates.
Other
The Road to Revolution
This is a site for a 14-day United States History unit on the events leading up to the American Revolution. The point of this unit is to help students form an understanding of events by using multiple primary accounts (teaching...
Career Cornerstone Center
Profiles of Chem. Engineers: Fluor Daniel Process Eng.
Presents a profile of Mr. William Huang, a process engineer for Fluor Daniel Inc, located in Sugar Land, Texas. Includes the transcript from a video interview with Mr. Huang, covering time management skills, job responsibilities, and...
Exploratorium
Exploratorium: Science Snacks: Rotating Light
An experiment where polarized light is shone into a solution of sugared water, causing each of the colors in white light to change direction in varying amounts.
Concord Consortium
Concord Consortium: Photosynthesis
Focus on how certain molecules called pigments interact with light and determine the color of plants. Explore how molecules such as chlorophyll interact with light and gain energy. This energy is used by plants to make sugar and release...
Alabama Learning Exchange
Alex: "Fantastic Fractions"
The students will use sugar-free Gummy bears to identify fractional parts of the whole. The students will create a graph using the information obtain.This lesson plan was created as a result of the Girls Engaged in Math and Science...
Thinkport Education
Thinkport: Designing a Healthier, Happier Meal: Explore Possibilities: Biology
Analyze a children's meal from a local fast food restaurant to confirm or deny the presence of fat, protein, simple carbohydrates (sugar) and complex carbohydrates (starch).
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