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Create a chemical reaction that makes cheese! This hands-on activity demonstrates that molecules and atoms are tiny particles that make up everything around us.

In this activity on page 4 of the PDF (Get Cooking With Chemistry), learners investigate ingredients that combine to produce gas bubbles.

In this activity, learners discover the primary physical properties used to separate pure substances from mixtures.

In this activity, learners build models of atoms and molecules, then consider their role in different phases of matter, density, and mixtures and solutions.

Learners investigate how temperature affects the rate of chemical reactions by observing how steel wool reacts with various types of Kool-Aid solutions at different temperatures.

In this chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.

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 challenge, learners figure out how to make a juice stain disappear.

In this (edible) activity, learners balance chemical equations using different kinds and colors of candy that represent different atoms. Learners will work in pairs and explore conservation of atoms.

In this activity, learners mix several sugar solutions to investigate the property of density. Each sugar solution has a different density and color of the rainbow.

DNA is the thread of life. Encoded in its genetic sequence is the information that makes each of us unique. This activity allows you to see long, stringy strands of DNA extracted from wheat germ.

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

Learners write an invisible message using lemon juice on a piece of paper. They then develop the message by soaking the paper in a dilute iodine solution.

This lesson gives full instructions for making cabbage juice indicator, a procedure sheet for learners to record observations as they use the indicator to test materials, and extension activities to d

In this chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar.

In this activity, learners of all ages can become food scientists by experimenting with flour and water to make basic pasta.

Learners combine different plant solutions -- made from fruits, vegetables, and flowers -- with equal amounts of vinegar (acid), water (neutral), and ammonia (base).

In this activity, learners test the pH of safe liquids available at home by creating a pH indicator from mashed blueberries.

In this experiment, learners will conduct chemical and physical tests to identify mystery substances.

In this activity (on page 2 of the PDF), learners make a plastic protein polymer from milk. Adding vinegar to milk causes the protein casein to solidify or curdle.