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In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

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 activity, learners investigate why apples turn brown. Learners discover that lemon juice interferes with the reaction that causes the browning.

In this activity on page 3 of the PDF, learners investigate how much sugar is in a soda. Learners use sugar cubes to measure and calculate the amount of sugar in a bottle of soda.

In this activity on page 7 of the PDF, learners follow a recipe to make a dough similar to the clay artists use to make sculptures.

In this activity, learners examine baking powder, a combination of three powders: baking soda, cream of tartar, and cornstarch.

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

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 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 on page 4 of the PDF (Get Cooking With Chemistry), learners investigate ingredients that combine to produce gas bubbles.

Learners place multiple M&M's in a plate of water to watch what happens as the candies dissolve.

In this activity on page 2 of the PDF, learners discover how color changes can help scientists distinguish between acids and bases.

Learners place an M&M candy in water and observe what happens. The sugar-and-color coating dissolves and spreads out in a circular pattern around the M&M.

Learners mix a variety of substances with red cabbage juice. The juice changes color to indicate whether each substance is an acid or a base.

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.

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.