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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.

In this edible experiment, learners pour "Magic Shell" chocolate into a glass of cold water. They'll observe as pillow shaped structures form, which resemble lavas on the sea floor.

Learners observe a flask with a balloon attached over the mouth and inverted inside the flask.

In this activity about phase change and condensation, learners boil water in an empty pop bottle in the microwave.

This Exploratorium activity can be used in many contexts because geysers are great opportunities for learning about heat and temperature changes as well as geological/space science phenomena.

In this activity on page 4 of the PDF (Behind the Scenes with Chemistry), learners make some special effects, including snow and breaking glass, with supplies found in the home.

In this activity on page 3 of the PDF, learners create a collage by using vinegar to transfer color pictures from a newspaper onto a piece of white paper.

In this activity on page 9 of the PDF, learners make their own paint using chalk as a pigment and glue and water as binders. This activity introduces learners to special mixtures called suspensions.

In this chemistry activity (page 3 of the PDF), learners will learn about crystals by growing their very own.

In this activity, learners use oil, water, food coloring and antacid tablets to create a bubbling lava lamp. Use this activity to introduce concepts related to density, hydrophobicity vs.

In this activity on page 6 of the PDF, learners dissolve Epsom salt in water and discover that the resulting solution can be used to create a work of art.

In this activity, learners discover how sweating makes us feel cooler. Learners put on one damp sock and one dry sock and sit in front of a fan.

Learners apply their knowledge from a previous study to identify different liquids--water, corn syrup, and vegetable oil.

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 try to revive wilted celery. Learners discover that plants wilt when their cells lose water through evaporation. Use this activity to introduce capillary action.

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.

Learners observe and record what happens when they manipulate bottles containing a liquid (water or corn syrup) and one or more objects (screw, nail, paper clip).

In this ocean engineering activity, learners explore buoyancy and water displacement. Then, learners design models of deep sea divers that are neutrally buoyant.

In this demonstration, learners observe how liquid nitrogen both boils and freezes ingredients to make ice cream in two minutes.

Visitors observe a bottle with a balloon attached around the mouth. The bottle contains a solution of yeast, sugar, and water.