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In this chemistry activity, learners prepare two petri dishes, one filled with water and one filled with milk.

In this activity, learners investigate diffusion by creating underwater "fireworks" using food coloring, oil and water.

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

Learners add two dyes to mineral oil and water, and then compare their miscibility (how well they mix) in each.

In this colorful activity (page 6 of the PDF), learners will make a multicolor density column by using different concentrations of sugar solutions.

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

In this activity on page 7 of the PDF (Get Cooking With Chemistry), learners conduct an experiment to get an idea of how cheese is made.

In this activity, learners explore the concept of density by pouring 5 different liquids into a jar. Food coloring is added if needed to give each liquid a distinct color.

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 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 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.

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

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.

This activity provides a hands-on experience with a scale model, a relatively high viscosity fluid, and feeding behaviors.

In this delicious activity, learners get to make, taste-test and compare their own "brands" of homemade strawberry ice cream.

In this chemistry investigation, learners combine common cooking substances (flour, baking powder, sugar, salt, pepper, oil, water, food coloring) to explore mixtures.

Learners analyze candy-coated sweets using chromatography. Learners use this method to separate the various dyes used to make colored candy.

In this activity, learners explore the forces at work in water. Learners experiment to find out what happens to pepper in water when they touch it with bar soap and liquid detergent.