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

In this activity, learners investigate vitamin C.

In this activity, learners cook amino acids and sugar to explore the range of aromas released.

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 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 activity (on pages 19-24 of PDF), learners soak chicken bones or eggshells in vinegar for several days.

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

In this chemistry activity (on page 2 of the PDF), learners make a layered drink with liquids of different densities.

In this activity, learners extract DNA from a strawberry and discover that DNA is in the food they eat.

In this activity exploring liquid dynamics, learners design and build a clay channel in a tray of water and then see what happens when food coloring and liquid soap are added to the mix.

Learners grow sugar crystals (rock candy). They make a hot solution that has an excess of sugar dissolved in it, then as the solution cools, they see sugar crystals form.

In this introductory activity, learners discover that sugar and food coloring dissolve in water but neither dissolves in oil.

In this activity, learners extract DNA from wheat germ. Use this activity to introduce learners to DNA, biotechnology and genetic engineering.

In this chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.

What's a Pickle-Oh? Two pieces of pickle on a stick are connected to a Pico Cricket (micro controller). When you slide the pickles apart the note changes.

In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

In this activity, learners use household materials to investigate and explore their ability to smell an odor.

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 chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar.

In this chemistry activity, learners make indicator solution from red cabbage. Then, learners test everyday foods and household substances using the cabbage juice indicator.