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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.

This series of chemistry stations is designed to accompany the PBS documentary about African-American chemist "Percy Julian: Forgotten Genius." Each of the six stations features either a chemical or p

In this activity, learners take apart a used zinc-carbon dry cell battery.

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

Break open that used musical toy and squish some Play-Doh over the circuit boards, and you will hear some weird and distorted sounds the manufacturer never intended!

In this activity, learners investigate the basic crystal structures that metal atoms form.

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 of all ages can become food scientists by experimenting with flour and water to make basic pasta.

In this activity, learners discover why only some types of plastic can be recycled.

In this activity (pages 32-41), learners learn how the atomic and molecular arrangement of matter are related to physical properties.

In this activity, learners identify different classes of matter based on physical properties.

Water treatment on a large scale enables the supply of clean drinking water to communities.