Here is a fun middle school science project on factors affecting solubility. Learn how dissolved solids can "crash out" to form crystals when conditions change.

Marshmallows are made of sugar, water, and air pockets. Since the marshmallow is flexible, will air pressure cause it to expand when heated in a microwave?

The goal of this golf science fair science fair project is to determine whether the temperature of a golf ball affects its elasticity and its rebound.

Homemade Halloween treats make great party foods for an All Hallow's Eve get together. These four homemade Halloween treats are scary-good.

This homemade barometer allows your little scientist to contemplate and compare different air and weather conditions.

How does frost form? How fast does it form? Do this simple science project using a plastic glass, rock salt and some water to learn about deposition.

Kids will build a turtle habitat in order to observe the climate preferences of this cold-blooded reptile.

This project determines whether Styrofoam, paper, or plastic cups are best for preventing ice from melting.

Science fair project idea which teaches you how to make butter by separating cream into butter and buttermilk.

In this science fair project, we'll use a liquid crystal thermometer to find out whether exercising makes a difference in people's temperature.

Your third grader will be amazed at the explosive combination of vinegar and baking soda in these chocolate volcano cupcakes with white chocolate "lava."

Transform your kitchen table into a winter wonderland with a cookie and cocoa party that looks freshly dusted with snow.

Kids will learn how to make a thermometer to to explore liquid density in this great science fair project. Which liquids are affected by temperature the most?

This science fair project looks one of the most important factors affecting seed germination: water. A fun and easy plant biology experiment for 3rd graders.

Why does honey crystallize? This science fair project project answers this question and identifies the variable that makes this sweet solute crystallize faster.