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In this colorful activity (page 6 of the PDF), learners will make a multicolor density column by using different concentrations of sugar solutions.

In this activity on page 7 of the PDF (Get Cooking With Chemistry), learners conduct an experiment to get an idea of how cheese is made.

In this activity on page 6 of the PDF (Get Cooking With Chemistry), learners investigate yeast. Learners prepare an experiment to observe what yeast cells like to eat.

In this introductory activity, learners discover that sugar and food coloring dissolve in water but neither dissolves in oil.

In this chemistry investigation, learners combine common cooking substances (flour, baking powder, sugar, salt, pepper, oil, water, food coloring) to explore mixtures.

Learners analyze candy-coated sweets using chromatography. Learners use this method to separate the various dyes used to make colored candy.

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

This open-ended art project allows learners to create their own colorful ice sculpture by using rock salt and food coloring on a solid block of ice.

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

In this physics activity (page 14 of the PDF), learners gain a better understanding of how friction and mass affect objects by comparing the rotational inertia of raw and hard-boiled eggs.

Don't scream for ice cream -- make it with milk, sugar, flavoring and some 'salt-water' ice. Discover the chemistry of ice cream by creating your own.

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 activity, learners use oil, water, food coloring and antacid tablets to create a bubbling lava lamp. Use this activity to introduce concepts related to density, hydrophobicity vs.

In this activity, learners make instant ice cream without using a freezer.

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

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.

In this activity, learners will observe laminar and turbulent flow of water using only a plastic bottle, liquid hand soap, food coloring and water.

In some parts of the world, lakes freeze during winter. In this activity learners will explore water’s unique properties of freezing and melting, and how these relate to density and temperature.

Learners investigate signs of a chemical reaction when they mix vinegar and baking soda. In addition to a gas being produced, learners also notice the temperature decreases.

Learners design their own experiment to compare how well cocoa mix dissolves in cold and hot water. They will see that cocoa mix dissolves much better in hot water. Adult supervision recommended.