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In this activity, learners explore chemistry and the microbial world by making their own sourdough starter and bread at home using only flour and water.

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

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.

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 transform everyday milk into small plastic figurines and jewelry. Use this activity to introduce learners to monomers and polymers.