All Science Fair Projects

Over 1000 FREE Science Fair Project Ideas!

To compare different heating methods for rate of cooking and for impact on final product quality. This will be accomplished by cooking potatoes and carrots for varied times with varied heating procedures.
Difficulty: Middle school
To determine the influence of heat on thermal coagulation of egg proteins. This will be accomplished by preparing custards with varied heating conditions and egg protein.
Difficulty: High school
Use baking soda and vinegar to create a chemical reaction which launches a rocket (a film canister) sky high.
Difficulty: Elementary school
You can create quite a fizzle by mixing baking soda/sodium bicarbonate - a base with vinegar/acetic acid. Well.. it's theoretically 'edible' but I wouldn't recommend tasting it (yuck!).
Difficulty: Elementary school
How to make your own soap using simple materials that we can find at home.
Difficulty: High school
Red cabbage contains pigments call anthocyanins. The pigments give it the red/purplish color. Anthocyanins belong to group of chemical compounds called flavonoids. This experiment shows you how to make your own pH indicator using cabbage leaves.
Difficulty: Middle school
Spaghetti is denser than water and, therefore, sinks when placed in water. When spaghetti is placed in a solution of baking soda and vinegar, the spaghetti rises to the surface due to the carbon dioxide gas that adheres to it. When the spaghetti reaches the surface, the gas is released, and the spaghetti sinks again.
Difficulty: Middle school
How much starch do common foods contain? How can we measure this?
Difficulty: Middle school
Do different brands of popcorn leave different amounts of unpopped kernels?
Difficulty: Elementary school
The pineapple fruit contains the protein degrading enzyme bromelain, which is extracted and sold in such products as Schilling's Meat Tenderizer. Papaya contains a functionally analogous enzyme.
Difficulty: High school
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