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THIRST Lab

The THIRST Lab provides a rich environment for the hands-on exploration of water: water as a resource, water as an ingredient, water as opportunity. Students are empowered to explore, experiment, and innovate as they examine water properties, quality, and water’s often overlooked role in the creation of everyday products; from paper to perfume and soy sauce to soda.

Intro to the World of Chemistry: Acids, Bases, and pH

45 min
Experimental Procedure, Periodic Table, Atoms

Explore the ingredients and processes of our universe in this introduction to studying and working with chemicals. Work with acids, bases, and chemical equations in this hands-on wet lab.

Max 20 students per session. 

DPI Standards:
Science: C.8.4, C.8.6, D.8.1, D.8.2, D.8.3, D.8.4
Agriculture, Food, and Natural Resources: ESS2.d.8.m
Next Generation Science Standards Addressed: MS-PS1-1, MS-PS1-2
Intro to the World of Chemistry: Reactions & Changes

45 min
Experimental Procedure, Periodic Table, Atoms

Explore the ingredients and processes of our universe in this introduction to studying and working with chemicals. Investigate neutralizations, physical changes, chemical changes and reactions, and chemical equations in this hands-on wet lab.

Max 20 students per session. 

DPI Standards:
Science: D.8.1, D.8.2, D.8.3, D.8.4
Technology and Engineering: MNF1.f.5.m
Agriculture, Food, and Natural Resources: ESS2.d.8.m
Next Generation Science Standards Addressed: MS-PS1-1, MS-PS1-2, MS-PS1-5, MS-PS1-6

What’s in the Water?

45 min
Water Industry, Laboratory Techniques

Identify contaminants in water samples using chemical testing and deductive reasoning. Students are introduced to water quality testing techniques, what pollutants might be in our water supply, and their effect on our environment.

DPI Standards:
Science: B.8.6, C.8.3, C.8.4
Environmental Education: B.8.5, B.8.15, B.8.19
Common Core Math: N-Q.1
Agriculture, Food, Natural Resources: ESS3.c.1.e
Next Generation Science Standards Addressed: MS-PS1-2
Test Your Taste Buds

45 min
Food Chemistry, Science of Taste

How does your tongue know the difference between sugar and salt? Students will use their own taste buds in order to learn about the science of taste, and investigate the factors that influence our experiences with food.

Students will be eating food items in this lab. Please let us know if any of your students have allergies and if those allergies are airborne, touch sensitive, or ingestion only. 

DPI Standards:
Science: C.4.5, H.4.1
Agriculture, Food, Natural Resources: FPP2.c.2.e
Next Generation Science Standards Addressed: 3-LS3-1, 4-LS1-2
Making Scents

45 min
Olfactory System, Product Creation

Explore how the science of scents has progressed from the Egyptians, though the Greeks and Romans, and into modern day science. Learn how odors are extracted or created and what the process is for designing and creating unique scents.

DPI Standards:
Science: B.8.3, B.8.6, C.8.5, G.8.7,
Family and Consumer Science: CS1.e.10.m
Next Generation Science Standards Addressed: MS-LS1-8
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