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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, 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 activity, learners investigate vitamin C.

This is an activity (located on page 3 of the PDF under Self-Assembly Activity) about self-assembly, the ability of molecules to assemble themselves according to certain rules.

In this activity, learners thread gumdrops together to make a model of a polymer.

In this activity, learners explore the concepts of density and basic chemical reactions as they create a homemade lava lamp effect using water, oil, food coloring, and Alka-Seltzer tablets.

In this activity, learners make their own rock candy. Crystals will grow from a piece of string hanging in a cup of sugar water. The edible crystals may take up to a week to form.

Don't scream for ice cream -- make it with milk, sugar, flavoring and some 'salt-water' ice. Discover the chemistry of ice cream by creating your own.

No glue is needed for learners of any age to become marshmallow architects or engineers.

In this activity, learners use three types of cheesy snacks--cheese balls, cheese puffs, and Cheetos--to learn about polymers.

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 experiment with hydrogen peroxide, vinegar, yeast, and baking soda to produce hot and cold reactions. Use this activity to demonstrate exothermic and endothermic reactions.

In this exciting and tasty chemistry activity which requires adult supervision, learners explore how chemistry affects a simple everyday activity like cooking.

In this activity, learners use marshmallows and gum drops to construct seven models of molecules. Learners classify (solid, liquid or gas) and draw diagrams of the molecules.

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

In this activity on page 5 of the PDF, learners mimic the process for making bricks. Learners shape and bake creations from a dough that is made from flour, salt, and water.

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

This activity was designed for blind learners, but all types of learners can use it to investigate heterogeneous and homogeneous mixtures and solutions, identify the differences, and explore the conce

In this activity, learners separate the components of Gatorade using a home-made affinity column.

In this activity, learners use gumdrops and toothpicks to model the composition and molecular structure of three greenhouse gases: carbon dioxide (CO2), water vapor (H2O) and methane (CH4).