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Molecular gastronomy is the scientific study of food preparation. Learners use self-assembly techniques to create edible capsules of chocolate syrup (food grade ingredients are required).

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

In this activity, learners make self-assembled polymer spheres.

In this activity, learners create a necklace of wheat germ DNA. Learners add alcohol to wheat germ so that the DNA clumps together.

In this quick activity about pollutants and groundwater (page 2 of PDF under Water Clean-up Activity), learners build a model well with a toilet paper tube.

In this activity, learners use chemistry to “self-assemble” gummy shapes. Learners discover that self-assembly is a process by which molecules and cells form themselves into functional structures.

This is an activity (on page 2 of the PDF under Surface Area Activity) about surface area to volume ratio.

This activity uses Jell-O(R) to introduce learners to microfluidics, the flow of fluids through microscopic channels.

In this activity, learners explore deoxyribonucleic acid (DNA), a nanoscale structure that occurs in nature.

This lesson focuses on surface area and how the shape of sugar crystals may differ as they are grown from sugars of different coarseness.

This lesson focuses on how nanotechnology has impacted our society and how engineers have learned to explore the world at the nanoscale.