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Molecular gastronomy is the scientific study of food preparation. Learners use self-assembly techniques to create edible capsules of chocolate syrup (food grade ingredients are required).

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

This is a hands-on activity that uses bread and household materials to grow mold. Learners collect dust from a room, wipe it on food, and contain it. One to seven days later, mold has grown.

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 will discover how to make butter from scratch. One optional tips includes adding marbles to speed up the process.

This activity provides a hands-on experience with a scale model, a relatively high viscosity fluid, and feeding behaviors.

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

In this activity, learners explore the forces at work in water. Learners experiment to find out what happens to pepper in water when they touch it with bar soap and liquid detergent.

In this quick activity, learners drink Avogadro's number worth of molecules - 6.02x10^23 molecules!

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

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.

This activity was designed for blind learners, but all types of learners can explore the process used to cast and mold molten metal, glass, and plastics.

In this edible experiment, learners pour "Magic Shell" chocolate into a glass of cold water. They'll observe as pillow shaped structures form, which resemble lavas on the sea floor.

In this hands-on activity, learners make the world's simplest Cartesian diver, using only a plastic bottle, some water, and a condiment packet.

Learners place cut flowers in colored water and observe how the flowers change. The flowers absorb the water through the stem and leaves.

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 chemistry activity, learners are asked to form a hypothesis about the behavior of milk as household detergents act upon it.

In this activity, learners create a gelatinous slime using guar gum powder and borax. Educators can use this simple activity to introduce learners to colloids.

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