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In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.

Using two baby food jars, food coloring, and an index card, you'll 'marry' the jars to see how hot water and cold water mix.

In this activity, learners follow a recipe to make hollandaise sauce. Learners discover how cooks use egg yolks to blend oil and water together into a smooth mix.

In this quick activity, learners drink Avogadro's number worth of molecules - 6.02x10^23 molecules!

This is an activity about friction as well as kinetic and potential energy.

In this edible experiment, learners pour "Magic Shell" chocolate into a glass of cold water. They'll observe as pillow shaped structures form, which resemble lavas on the sea floor.

In this hands-on activity, learners make the world's simplest Cartesian diver, using only a plastic bottle, some water, and a condiment packet.

This Exploratorium activity can be used in many contexts because geysers are great opportunities for learning about heat and temperature changes as well as geological/space science phenomena.

In this activity, learners sublimate dry ice and then taste the carbon dioxide gas.

In this activity, learners will observe laminar and turbulent flow of water using only a plastic bottle, liquid hand soap, food coloring and water.

In this activity, learners investigate convection by using food coloring and water of different temperatures.

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.

In this activity, learners discover the primary physical properties used to separate pure substances from mixtures.

In this activity, learners measure the amount of carbon dioxide in a carbonated drink.

This activity about density provides instructions for making a miniature "lava lite" with just salt, oil, water, and food coloring.