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In this activity, learners burn a peanut, which produces a flame that can be used to boil away water and count the calories contained in the peanut.

Fat is a very important component in our diet. It's the most efficient source of energy in our bodies, and plays an important role in the flavor of foods.

In this activity, learners use food scraps from the kitchen to grow new vegetables.

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

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

In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.

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

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

In this activity, learners sublimate dry ice and then taste the carbon dioxide gas.

Why does milk make some people sick? In this activity learners explore this question and explore the chemistry of milk, and our bodies!

This is an activity about acid-base reactions using eggs and vinegar. Learners place eggs inside a container of vinegar and leave to soak overnight.

In this activity, learners stain fabrics--on purpose!

In this activity, learners use gelatin as a lens to investigate the properties of laser light.

In this activity related to Archimedes' Principle, learners use water displacement to compare the volume of an expanded gummy bear with a gummy bear in its original condition.

In this activity, learners explore what happens when polarized white light passes through a sugar solution.