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In this activity on page 4 of the PDF (Get Cooking With Chemistry), learners investigate ingredients that combine to produce gas bubbles.

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 activity on page 2 of the PDF (Get Cooking With Chemistry), learners conduct chemical tests on certain powders used in cooking.

In this fun, hands-on autumn activity, learners experiment to discover whether the colored substances in leaves can be separated from the leaves.

In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

In this activity, learners create a gelatinous slime using guar gum powder and borax. Educators can use this simple activity to introduce learners to colloids.

In this activity, learners will discover why there are holes in bread.

In this nutrition/food science activity, learners conduct an experiment and record data to compare the amount of fat in different foods.

This lesson will helps learners answer the question: How does the bombardment of micrometeoroids make regolith on the moon?

In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.

In this activity, learners test the pH of safe liquids available at home by creating a pH indicator from mashed blueberries.

In this fun and delicious chemistry activity (page 1 of the PDF), learners will explore the difference between physical and chemical change by making homemade ice cream.

In this hands-on science experiment, students combine their understanding of the different states of matter and the characteristics of various chemical reactions.

In this activity (Page 22 of PDF), learners investigate the evolution of wheat by washing different types of dough with water and comparing the results.

In this activity (Page 25 of PDF), learners investigate the evolution of wheat by creating dough from different flours, observing the samples of dough as they rise, and then baking the dough.

In this activity on page 6 of the PDF (Get Cooking With Chemistry), learners investigate yeast. Learners prepare an experiment to observe what yeast cells like to eat.

In this outdoor activity, learners find out the color of food that jays prefer and then try to change the birds' preference by altering the taste of the food with salt.

This is an activity (located on page 3 of the PDF under Self-Assembly Activity) about self-assembly, the ability of molecules to assemble themselves according to certain rules.

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

In this activity on page 4 of the PDF (Behind the Scenes with Chemistry), learners make some special effects, including snow and breaking glass, with supplies found in the home.