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In this activity, learners examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed.

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.

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

In this demonstration about momentum, use physics to distinguish between a hard-boiled egg and a raw egg without cracking them open.

In this design challenge, learners will use microbes to design and grow a custom biomaterial at home and make something creative with it.

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, learners explore deoxyribonucleic acid (DNA), a nanoscale structure that occurs in nature.

In this activity, learners explore chemistry and the microbial world by making their own sourdough starter and bread at home using only flour and water.

This is a perfect summertime lunch activity! Pico Cricket is required (micro controller). First, get a bunch of cut up fruit, line them up, then plug a piece of fruit with a Pico Cricket sensor clip.

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