Chemistry
Experiment: Make your own marshmallows!
Soft, sticky marshmallows can be made with just three ingredients. Finding the right ratio of sugar and corn syrup is key to making this sweet treat.
MS-PS1-2
Analyze and interpret data on the properties of substances before and after the substances interact to determine if a chemical reaction has occurred.
More Stories in MS-PS1-2
- Microbes
Fuzzy microbes may fuel cows’ methane burps
Production of this potent greenhouse gas is triggered by a newfound feature of these microbes — one with a funny name: hydrogenobody.
- Health & Medicine
Here’s what nutrition experts say about dietary fat
New U.S. dietary guidelines promote eating full-fat dairy and meats. But health experts say nuts and seed oils are better sources of the two crucial fats we need.
- Physics
Chopping an onion? Sharp knives can keep its juice out of your eyes
Slow and steady cuts with a sharp blade, video shows, can reduce the pain-inducing spray of tiny onion-juice droplets.
- Chemistry
New materials yank ‘forever chemicals’ from water
Materials known as metal-organic frameworks, or MOFs, trap some PFAS fast — and can be reused again and again.
- Microbes
Scientists Say: Microcin
Small and deadly (to bacteria), these protein-like molecules fight the growth of potentially dangerous germs in our gut.
- Microbes
Thank microbes for chocolate’s tasty flavors
Cocoa beans matter, but yeast and bacteria may be the real secret to fine chocolate flavor.
- Chemistry
Structures that work like Hermione’s magic handbag land a chemistry Nobel
Richard Robson, Susumu Kitagawa and Omar Yaghi developed these metal-organic frameworks, which can trap pollutants, collect water from air and more.
- Chemistry
Newfound ‘anti-spice’ compounds tame chili peppers’ heat
Five compounds make some chili peppers taste less spicy than others. Scientists are still figuring out why.
- Earth
Let’s learn about the carbon cycle
The total amount of carbon on Earth doesn’t change. But what form those carbon atoms take is constantly changing.
