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It's difficult to see convection currents in any liquid that's undergoing a temperature change, but in this Exploratorium Science Snack, you can see the currents with the help of food coloring.

In the kitchen, learners can perform their own density investigation.

In this science trick, learners get an egg to stand-up on its long-axis vertical to a table's top.

Do grapes, yes the grapes from the grocery store, move in the presence of a very strong magnet?

In this activity, learners thread gumdrops together to make a model of a polymer.

In this simple exploratory activity (1st activity on the page), blindfolded learners try to identify mystery items by smell.

In this yummy chemistry activity which requires adult supervision, learners use sugar and water to explore how crystals form.

In this physics activity (page 14 of the PDF), learners gain a better understanding of how friction and mass affect objects by comparing the rotational inertia of raw and hard-boiled eggs.

This is an activity about friction as well as kinetic and potential energy.

In this activity (last activity on the page), learners make a model of the eardrum (also called the "tympanic membrane") and see how sound travels through the air.

In this activity, learners make their own rock candy. Crystals will grow from a piece of string hanging in a cup of sugar water. The edible crystals may take up to a week to form.

In this activity, learners explore how their sense of smell affects their taste buds. Learners taste different flavored jelly beans while holding their nose.

Your tongue can sense about 6 different flavors (salty, sweet, bitter, sour, umami/savory, and fat), but your nose provides a lot more "taste" information than you realize when you eat.

In this activity about osmosis, learners use a naked egg (one with a dissolved eggshell) to learn about selectively permeable membranes.

No glue is needed for learners of any age to become marshmallow architects or engineers.

This Exploratorium activity can be used in many contexts because geysers are great opportunities for learning about heat and temperature changes as well as geological/space science phenomena.

In this activity, learners construct a cereal chain as a model of how proteins are made in the cell.

In this activity, learners examine baking powder, a combination of three powders: baking soda, cream of tartar, and cornstarch.

In this chemistry demonstration, learners investigate the factors that increase the rate of dissolution for a solid.

In this physics demonstration, learners are challenged to break a raw egg just by squeezing it. Learners will be shocked by their inability to complete the deceivingly simple challenge.