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In this activity, learners explore how ordinary marshmallows expand when heated in a microwave.

In this activity, learners investigate diffusion by creating underwater "fireworks" using food coloring, oil and water.

In this activity, learners follow a recipe to make hollandaise sauce. Learners discover how cooks use egg yolks to blend oil and water together into a smooth mix.

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

Heat makes some materials expand, and it makes others shrink.

In this activity on page 4 of the PDF (Water in Our World), learners conduct some quick and easy tests to determine the differences between water and other liquids that look very similar to water.

In this chemistry investigation, learners combine common cooking substances (flour, baking powder, sugar, salt, pepper, oil, water, food coloring) to explore mixtures.

In this chemistry activity (page 5 of the PDF), learners will see that chewing is more than just the crushing up of food; there is actually a chemical change going on at the same time.

In this quick activity, learners break the tension that happens when water develops a "skin." Learners use water, pepper and some soap to discover the wonders of surface tension—the force that attract

In this activity, learners construct and launch rockets using simple materials and their understanding of chemical reactions.

In this activity on page 6 of the PDF, learners use glue instead of glass to create artwork that can be hung in a window.

In this activity, learners create a biosphere in a baggie.

In this nanoscience activity, learners discover that it's easy to pour water out of a regular-sized cup, but not out of a miniature cup.