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In this chemistry activity (page 1 of the PDF), learners will observe a physical change.

In this online activity, learners experience the thrill of pickle making, and explore how a cucumber becomes a pickle.

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 examine baking powder, a combination of three powders: baking soda, cream of tartar, and cornstarch.

In this biology activity (page 3 of the PDF), learners will explore how plants turn sunlight into food through a process called photosynthesis.

This hands-on activity lets participant explore chemical reactions as they create a soda explosion with lots of bubbles. The bubbles in soda are made of carbon dioxide gas.

In this chemistry demonstration, learners investigate the factors that increase the rate of dissolution for a solid.

In this activity, learners add food coloring to hot and cold water to see whether heating or cooling affects the speed of water molecules.

Using a milk-based recipe, learners create "moo glue" which is basically white school-type glue. The "secret ingredient" in milk that helps make glue is a chemical called casein.

In this activity, learners mix up a bubbly brew and examine density. Learners explore how they can make different materials fall and rise in water using oil, water, and salt.

In this chemistry activity (page 6 of the PDF), learners observe a chemical change. Learners write and reveal a secret message using edible ink.

In this activity on page 9 of the PDF, learners test how flavoring extracts move through the walls of a balloon.

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.

Learners discover the bubble power of living cells in this multi-hour experiment with baker's yeast. Learners make a living yeast/water solution in a bottle, and add table sugar to feed the yeast.

In this activity/demo, learners discover how liquid nitrogen cools a creamy mixture at such a rapid rate that it precipitates super fine grained (nano) ice cream.

In this activity on page 2 of the PDF (Get Cooking With Chemistry), learners conduct chemical tests on certain powders used in cooking.

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

Learners use their knowledge of color changes with red cabbage indicator to neutralize an acidic solution with a base and then neutralize a basic solution with an acid.

In this quick activity, learners break the tension that happens when water develops a "skin." Learners use water, pepper and some soap to discover the wonders of surface tension—the force that attract

In this fun and delicious chemistry activity (page 1 of the PDF), learners will explore the difference between physical and chemical change by making homemade ice cream.