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In this chemistry activity, learners prepare two petri dishes, one filled with water and one filled with milk.

Learners add two dyes to mineral oil and water, and then compare their miscibility (how well they mix) in each.

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.

In this activity, learners investigate vitamin C.

Using yeast, sugar, and water, learners create a chemical reaction which produces carbon dioxide (CO2) gas inside a 2-liter bottle. They use this gas to inflate a balloon.

Learners combine hydrogen peroxide with three different forms of potato: raw chunks, ground chunks, and boiled chunks.

Learners mix liquid water with solid cornstarch. They investigate the slime produced, which has properties of both a solid and a liquid.

Learners combine different plant solutions -- made from fruits, vegetables, and flowers -- with equal amounts of vinegar (acid), water (neutral), and ammonia (base).

In this activity (on page 2 of PDF), learners create a low-tech refrigerator that requires no electricity to keep food from spoiling.

Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.