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In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

$5 - $10 per group Ages 8 - 14 45 to 60 minutes
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Learners add two dyes to mineral oil and water, and then compare their miscibility (how well they mix) in each.

$1 - $5 per group Ages 8 - 18 5 to 10 minutes
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In this nutrition activity (page 26 of PDF), learners consider the nutritional needs of people with specific dietary requirements, such as athletes, persons with diabetes and vegetarians, and create a

free Ages 8 - 14 1 to 2 hours
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In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

$1 - $5 per student Ages 6 - 14 10 to 30 minutes
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In this activity, learners experiment with how dish soap and fat interact by making a colorful swirl.

$1 - $5 per student Ages 6 - 14 10 to 30 minutes
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In this chemistry activity (page 5 of the PDF), learners will use milk and a few other basic ingredients to create a chemical change to make a color wheel.

$10 - $20 per group Ages 8 - 14 10 to 30 minutes
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In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

$1 - $5 per group Ages 8 - 14 1 to 2 hours
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In this experiment, learners test multiple food items to see if they are an acid or base using an indicator solution created with red cabbage.

$5 - $10 per group Ages 6 - 14 10 to 30 minutes
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Learners add drops of alginate solution to a solution of calcium chloride. The alginate does not mix with the calcium chloride, but forms soft gel beads.

per group Ages 8 - adult 5 to 10 minutes
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In this activity, learners explore how ordinary marshmallows expand when heated in a microwave.

$1 - $5 per group Ages 6 - 14 Under 5 minutes
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In this activity, learners will discover how to make butter from scratch. One optional tips includes adding marbles to speed up the process.

$1 - $5 per group Ages 4 - 18 30 to 45 minutes
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This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise.

$1 - $5 per group Ages 11 - adult 45 to 60 minutes
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In this colorful activity (page 6 of the PDF), learners will make a multicolor density column by using different concentrations of sugar solutions.

$5 - $10 per group Ages 8 - 14 10 to 30 minutes
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In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.

$1 - $5 per student Ages 6 - 14 5 to 10 minutes
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In this biology activity (page 8 of the PDF), learners will explore how saliva assists in the beginning of the digestive process.

$1 - $5 per student Ages 8 - 14 10 to 30 minutes
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In this activity, learners follow step-by-step instructions to build a gel electrophoresis chamber using inexpensive materials from local hardware and electronic stores.

Over $20 per group Ages 11 - 18 45 to 60 minutes
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In this activity on page 7 of the PDF (Get Cooking With Chemistry), learners conduct an experiment to get an idea of how cheese is made.

$5 - $10 per student Ages 8 - 14 10 to 30 minutes
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In this activity, learners explore the concept of density by pouring 5 different liquids into a jar. Food coloring is added if needed to give each liquid a distinct color.

$1 - $5 per student Ages 4 - 14 5 to 10 minutes
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In this activity, learners cook amino acids and sugar to explore the range of aromas released.

$10 - $20 per group Ages 6 - 14 Under 5 minutes
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In this activity, learners follow a recipe to make hollandaise sauce. Learners discover how cooks use egg yolks to blend oil and water together into a smooth mix.

$1 - $5 per group Ages 6 - 14 5 to 10 minutes