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In this activity, learners use food scraps from the kitchen to grow new vegetables.

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.

In this activity about osmosis, learners use a naked egg (one with a dissolved eggshell) to learn about selectively permeable membranes.

In this activity, learners construct a cereal chain as a model of how proteins are made in the cell.

Why does milk make some people sick? In this activity learners explore this question and explore the chemistry of milk, and our bodies!

This is an activity about acid-base reactions using eggs and vinegar. Learners place eggs inside a container of vinegar and leave to soak overnight.