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In this environmental education demonstration (page 6 of the PDF), learners will see a tangible representation of the scarcity of soil resources on earth.

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

In this activity, learners add food coloring to hot and cold water to see whether heating or cooling affects the speed of water molecules.

In this physics demonstration, learners are challenged to break a raw egg just by squeezing it. Learners will be shocked by their inability to complete the deceivingly simple challenge.

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

Learners observe the outside and inside of raw chicken eggs, record descriptions, and hypothesize what will happen when a facilitator drops an egg on the floor.

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 follow a recipe to create play dough scented with fruit-flavored drink mix.

In this activity, learners examine their tongue and taste buds.

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 create a "mini sky" in a glass of water in a dark room.

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

Learners set up three different bowls, each with a different mass of oatmeal. Learners monitor the temperature of the oatmeal and find that larger masses take longer to cool.

In this demonstration, learners observe how liquid nitrogen both boils and freezes ingredients to make ice cream in two minutes.

In this quick activity/demonstration about density, learners examine what happens when two cans of root beer--one diet and one regular--are placed in a large container of water.

In this exciting and tasty chemistry activity which requires adult supervision, learners explore how chemistry affects a simple everyday activity like cooking.