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In this activity on page 9 of the PDF, learners test how flavoring extracts move through the walls of a balloon.

Using a milk-based recipe, learners create "moo glue" which is basically white school-type glue. The "secret ingredient" in milk that helps make glue is a chemical called casein.

Learners build structures from spaghetti and marshmallows to determine which structures are able to handle the greatest load.

In this activity, learners create a "mini sky" in a glass of water in a dark room.

In this activity, learners try to revive wilted celery. Learners discover that plants wilt when their cells lose water through evaporation. Use this activity to introduce capillary action.

In this activity, high voltage is applied across a pickle to emit a yellow glow. This activity should only be conducted by skilled adults and is best suited as a demonstration.

In this activity, learners experiment with hydrogen peroxide, vinegar, yeast, and baking soda to produce hot and cold reactions. Use this activity to demonstrate exothermic and endothermic reactions.

Albert Einstein proved that space bends around anything that has mass. This activity uses Jell-O's ability to bend around objects as a model for space bending around planets and stars.

In this optics activity, learners explore how they can make gelatin stop light, but not stop them from seeing fruit suspended within.

In this activity, learners mix up a bubbly brew and examine density. Learners explore how they can make different materials fall and rise in water using oil, water, and salt.

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).

In this chemistry activity (page 6 of the PDF), learners observe a chemical change. Learners write and reveal a secret message using edible ink.

Learners discover the bubble power of living cells in this multi-hour experiment with baker's yeast. Learners make a living yeast/water solution in a bottle, and add table sugar to feed the yeast.

In this activity/demo, learners discover how liquid nitrogen cools a creamy mixture at such a rapid rate that it precipitates super fine grained (nano) ice cream.

In this activity on page 2 of the PDF (Get Cooking With Chemistry), learners conduct chemical tests on certain powders used in cooking.

Learners use their knowledge of color changes with red cabbage indicator to neutralize an acidic solution with a base and then neutralize a basic solution with an acid.

In this activity, learners conduct a series of hands-on experiments that demonstrate how the working of plants' veins, known as capillary action, enables water to travel throughout the length of a pla

In this quick activity (on page 2 of the PDF under GPS: Body Electricity Activity), learners will observe how dry breakfast cereal appears to dance when it gets close to a balloon charged with static

In this fun and delicious chemistry activity (page 1 of the PDF), learners will explore the difference between physical and chemical change by making homemade ice cream.