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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.

In this chemistry activity, learners will separate a mixture of FD&C dyes (colors certified and allowed by the US for the Food, Pharmaceutical, Cosmetics & Personal Care industry) to practice

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

In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

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

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

In this demonstration, adult learners create a lava lamp using beer and nuts! Use this pub-themed activity to demonstrate the effects of buoyancy and bubbles.

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!

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 physics demonstration, learners are challenged to insert a straw the furthest into a potato.

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.

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 sublimate dry ice and then taste the carbon dioxide gas.

In this activity, learners use three types of cheesy snacks--cheese balls, cheese puffs, and Cheetos--to learn about polymers.

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

In this activity, learners investigate the movement of water into and out of a polymer. Learners test the diffusion of water through gummy bears, which are made of sugar and gelatin (a polymer).

In this activity, learners use colored candy to represent subatomic particles and make a model of an atom (Bohr model).