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This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise.

In this activity, learners will make their own slushies and learn some of the science behind how the process works.

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 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.

In this demonstration, learners observe the effects of air pressure. They will watch as marshmallows inside a bottle expand as a vacuum pump removes air from the bottle.

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

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

In this physics demonstration, learners are challenged to break a raw egg just by squeezing it. Learners will be shocked by their inability to complete the deceivingly simple challenge.

In this demonstration about momentum, use physics to distinguish between a hard-boiled egg and a raw egg without cracking them open.

This is a classic exercise for visualizing the scale of the Solar System.

In this physics demonstration, learners are challenged to insert a straw the furthest into a potato.

In this physics demonstration, learners will be surprised when a lemon slice appears to magically levitate within a pint glass.

Why does milk make some people sick? In this activity learners explore this question and explore the chemistry of milk, and our bodies!

In this activity, learners use molecular model kits to construct familiar molecules like lactose, caffeine, and Aspirin.

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

In this activity, learners make their own solar oven to bake s'mores and learn about how solar energy is absorbed on Earth.

Some animals can swallow food whole, but humans have to chew. In this activity, learners will investigate what saliva does chemically to food before we even swallow.

Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.

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 make self-assembled polymer spheres.