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

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.

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

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 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 quick SciGirls activity (page 1 of the PDF under SciGirls Activity: Doghouse Design), learners will be introduced to the concept of thermal conductivity.

In this activity (Page 22 of PDF), learners investigate the evolution of wheat by washing different types of dough with water and comparing the results.

In this physics demonstration, learners will be surprised when a lemon slice appears to magically levitate within a pint glass.

In this activity (p.3-4 of PDF), learners learn about disease transmission and antibiotic resistance.

In this activity, learners build a model of a self-sustaining habitat (growing grass and beans from seeds).

Learners see that a can of regular cola sinks while a can of diet cola floats. As a demonstration, bubble wrap is taped to the can of regular cola to make it float.

In this activity (Page 30 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours.

Learners see that a carrot slice sinks in fresh water and floats in saltwater.

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

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

In this chemistry meets cooking activity, learners make carbonated, vanilla ice cream using dry ice and denatured ethanol, which are both inexpensive and accessible.

In this activity (Page 25 of PDF), learners investigate the evolution of wheat by creating dough from different flours, observing the samples of dough as they rise, and then baking the dough.