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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.

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

In this demonstration, learners compare the relative sizes and masses of scale models of the planets as represented by fruits and other foods.

In this delicious activity, learners get to make, taste-test and compare their own "brands" of homemade strawberry ice cream.

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

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 make instant ice cream without using a freezer.

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

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 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.

Make your own mummy! Using a combination of salts, transform an apple into a mummy and discover how the Ancient Egyptians used drying as one step in the mummification process.

In the related activity called "Colors Collide or Combine," learners are intrigued by the apparent "line" that forms where colors from M&M coatings meet but do not mix.

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.

In this activity, learners explore how nanotechnology is being used to create new types of protective fabrics.

This activity was designed for blind learners, but all types of learners can use it to investigate heterogeneous and homogeneous mixtures and solutions, identify the differences, and explore the conce

Learners are challenged to discover the relative densities of colored liquids to create a rainbow pattern in a test tube.

In this tasty activity, learners make their own ice cream any day of the year in an exploration of heat and cold. Highlights include freezing and melting and the transition from liquid to solid.

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

In this activity, learners will discover why there are holes in bread.