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Wonderful independent research

Recommended for 3rd graders! A collection of easy self-study ideas you can try

For third-grade independent study, we recommend first identifying what your child is interested in.

When they learn about what they like, they can keep going and enjoy it.

Here, we introduce simple daily ideas that help with independent study while learning a little each day.

When children and adults learn together, they can be more curious and have more fun learning.

Learning opens up new worlds and helps build confidence.

Please use this as a reference, find something that sparks interest, and enjoy independent study!

Recommended for 3rd graders! A collection of easy self-study ideas you can try (11–20)

Making a maglev train

Done in 10 minutes! Make a linear motor car with a magnet and aluminum tape! Clearly understand the relationship between electricity and magnetism!!
Making a maglev train

Introducing how to make a linear motor car using dry batteries.

Attach two layers of magnets to a plastic sheet with double-sided tape.

The key here is to control the repelling force of the magnets and stick them on without any gaps.

Cut a melamine sponge for the vehicle body, and apply aluminum tape so it forms a U-shape.

Once you hook the magnet-mounted sheet onto the tape, connect clip wires to the rails.

Sandwich the lead wires in the aluminum tape, and connect the batteries in series to finish the setup.

It’s a great independent research project theme that lets you enjoy both a science experiment and toy-making at the same time.

Fizzy Ramune Experiment

Why not try making fizzy ramune tablets for your summer break science project and enjoy their colors and sounds when dropped into water? After thoroughly mixing ingredients like powdered sugar, cornstarch, and food-grade citric acid, add food coloring to make them visually fun.

Press the mixed dough with two spoons to shape it just right.

Let them dry for about half a day to finish the ramune.

When eaten, they fizz in your mouth, letting you experience the curious chemical reaction of carbonation.

It’s a safe project even for children, using the carbon dioxide produced by the reaction between lemon juice’s acid and baking soda.

You can boost originality by changing the colors and flavors.

It’s a great idea for learning chemistry with familiar materials.

Let’s learn about sugar crystallization while making canelés.

Let’s make an experimental piece using a canelé mold for sweets.

Put powdered gelatin into a container filled with water and heat it in the microwave.

After heating, add sugar, color it with edible food coloring, and heat it in the microwave again.

Pour it into the canelé mold, and once it sets, remove it from the mold.

Your beautiful, colorful sugar canelés are ready.

At first, they look jiggly, but after a week, the sugar crystallizes and they turn into sparkly, crystal-like pieces.

You can enjoy watching the sugar change over time.

Experiment where ham melts with kiwi

Here’s a curious and fun science project using kiwifruit and ham.

Get your materials ready: kiwifruit, ham, paper, and felt-tip pens.

Place a sliced kiwifruit on top of a halved piece of ham.

By timing this setup, you can find out how many minutes it takes for the ham to start breaking down.

If you photograph the changes over time, your project will gain more depth.

You might discover something new by comparing heated kiwifruit with unheated kiwifruit.

Write down the purpose of the experiment and your results to complete your summer science project.

Butter Even Elementary School Students Can Make

@nonno.chan

I recreated a summer vacation science project I made a long time ago: homemade butter!#Summer VacationIndependent Research#HandmadeButterHomework#tiktoksummerbreak#meijiMeiji Delicious Fresh Cream

♬ 3 minutes cooking style pop / cooking / sweets(957554) – ArcTracks

Here’s a summer vacation science project idea for making authentic butter at home using heavy cream, salt, and a plastic bottle.

Put heavy cream and a pinch of salt into a plastic bottle, close the cap tightly, and shake it vigorously.

After shaking for a while, the contents will separate into liquid and solids.

This is the sign that butter and buttermilk have separated.

Pour off the liquid, cut the bottle open with scissors, and take out the contents—the butter is ready.

Spread it on bread to enjoy a special flavor that really lets you feel you made it yourself.

Watching the cream change teaches about dairy processing and fat separation.

The hands-on, energetic shaking is fun and gives a sense of accomplishment, making this a great idea for elementary school students.

Making Konpeito (traditional Japanese sugar candy)

Let’s try making handmade konpeitō—colorful, cute sugar candies—for a summer vacation science project.

Boil sugar and water to make syrup, then gradually add small amounts of konpeitō cores; as you do, little spikes will slowly form on the surface.

By adding food coloring or flavorings during the process, you can customize the taste and color to your liking.

Even without special equipment, you can keep stirring and improvising with a frying pan or a bowl; it takes time, but the candies will gradually take on the characteristic konpeitō shape.

Because the results change depending on the temperature and timing of sugar crystallization and how you stir, it’s also enjoyable as a science experiment.

It’s a rewarding idea that nurtures both confectionery skills and observation.

Recommended for 3rd Graders! Easy Independent Study Ideas You Can Try (21–30)

Ice that freezes in 3 minutes

[Independent Research] “Ice Cream That Freezes in 3 Minutes!?” Science Experiment: How to Make Science Sweets
Ice that freezes in 3 minutes

This is a science project where you make cool, tasty ice cream in a short time.

Put heavy cream, chocolate sauce, and chocolate chips in a zip-top bag and seal it tightly, then place it inside another larger bag filled with ice and salt.

Adding salt lowers the temperature of the ice, quickly freezing the cream inside the bag.

Wrap it in a towel and shake well, and in about three minutes the ice cream is ready.

The crunchy chocolate bits are fun, and the flavor is very satisfying.

Scientifically, the key is that salt lowers the melting point of ice, causing an endothermic process that absorbs energy and freezes the contents.

It’s an idea packed with both deliciousness and learning, letting you experience the relationship between cold and chemistry.