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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, learners measure the amount of carbon dioxide in a carbonated drink.

In this activity, learners heat and cool carbonated water to find out whether temperature has an effect on how fast the dissolved gas leaves carbonated water.

In this kitchen chemistry activity, learners explore the chemistry of crystals by making sugar crystals, consider a common chemical reaction type responsible for the rising of muffins and cake in the

In this activity, learners will discover why there are holes in bread.

In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

In this chemistry activity, learners use spaghetti to explore density and chemical reactions.

In this activity on page 7 of the PDF, learners investigate the solubility of gas in water at different temperatures. This experiment will help learners determine if temperature affects solubility.

In this chemistry meets cooking activity, learners make carbonated, vanilla ice cream using dry ice and denatured ethanol, which are both inexpensive and accessible.

Does yeast breathe? Find out by watching how plastic bags filled with yeast, warm water and different amounts of sugar change over time.

In this activity, learners use gumdrops and toothpicks to model the composition and molecular structure of three greenhouse gases: carbon dioxide (CO2), water vapor (H2O) and methane (CH4).

In this life science activity (page 8 of the PDF), learners explore the carbon cycle by mixing yeast, sugar and water.

In this activity, learners sublimate dry ice and then taste the carbon dioxide gas.

In this activity, learners build models of comets, using edible materials, to learn about comets' structure.

In this activity, learners conduct a controlled experiment to examine which brand of soda makes the best (highest) soda geyser.

This is a highly visual demonstration that illustrates both the effects of density and chemical reactions.

This is an activity about acid-base reactions using eggs and vinegar. Learners place eggs inside a container of vinegar and leave to soak overnight.

In this activity, learners investigate carbon sequestration by creating a carbonated beverage out of apple juice and dry ice.

In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.

In this quick activity (page 1 of PDF under SciGirls Activity: Lift Off), learners will use the ever-popular soda geyser experiment to test the reactivity of the various sugar candies or mints.