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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 kitchen chemistry activity, learners explore the chemistry of crystals by making sugar crystals, consider a common chemical reaction type responsible for the rising of muffins and cake in the

Learners grow sugar crystals (rock candy). They make a hot solution that has an excess of sugar dissolved in it, then as the solution cools, they see sugar crystals form.

This lesson focuses on surface area and how the shape of sugar crystals may differ as they are grown from sugars of different coarseness.

In this chemistry activity (page 1 of the PDF), learners will observe a physical change.