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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 (7th activity on the page), learners use their sense of hearing to find a "sound match." Learners shake containers filled with items like dry seeds, sand, beans, etc.

Learners design their own experiment to investigate whether the temperature of the surrounding water affects the rate at which the colored coating dissolves from an M&M.

In this activity, learners will explore the density of an object in water. Learners will compare what happens to fruits and vegetables in regular and salt water.

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.

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

In this electrochemistry activity, young learners and adult helpers create a battery from a potato to run a clock.

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

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

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.

In this activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.

In this a hands-on activity, learners explore how to put ice cream in an oven without it melting. Ideas in this activity include insulation and cooking.

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

In this activity, learners test what happens when they put baking power on different frozen liquids.

In this activity, learners discover how a cabbage juice indicator helps identify acids and bases, and how iodine indicates the presence of starch.

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

No glue is needed for learners of any age to become marshmallow architects or engineers.