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In this activity, learners investigate the process of osmosis by adding salt to a sealed bag of raw carrots and comparing it to a control.

Learners combine different plant solutions -- made from fruits, vegetables, and flowers -- with equal amounts of vinegar (acid), water (neutral), and ammonia (base).

Learners make their own acid-base indicator from red cabbage. They use this indicator to test substances around the house.

Learners investigate how temperature affects the rate of chemical reactions by observing how steel wool reacts with various types of Kool-Aid solutions at different temperatures.

In this activity, learners add dilute bleach solution to water that has been dyed with yellow, blue, and green food color.

In this activity (on page 2 of the PDF), learners make a plastic protein polymer from milk. Adding vinegar to milk causes the protein casein to solidify or curdle.

In this activity (on page 2 of PDF), learners create a low-tech refrigerator that requires no electricity to keep food from spoiling.

In this activity, learners separate the protein from milk and and use it to make their own glue.

This lesson gives full instructions for making cabbage juice indicator, a procedure sheet for learners to record observations as they use the indicator to test materials, and extension activities to d

Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.

In this experiment, learners will conduct chemical and physical tests to identify mystery substances.

In this activity, learners mix several sugar solutions to investigate the property of density. Each sugar solution has a different density and color of the rainbow.

Learners use a simple process to extract DNA from strawberries.