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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 food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

Learners see that a carrot slice sinks in fresh water and floats in saltwater.

In this fun hands-on activity, learners whip up a batch of cyber-dough (play dough) using math for measurements.

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 colorful activity (page 6 of the PDF), learners will make a multicolor density column by using different concentrations of sugar solutions.

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

Learners carefully pour vegetable oil, water, and corn syrup in any order into a cup and discover that regardless of the order they are poured, the liquids arrange themselves in layers the same way.

Eggs are placed in vinegar for one or two days to dissolve the shells. Then, learners place the eggs in water or corn syrup and observe them over a period of days.

In this Energy and Environment activity (page 9 of the PDF), learners calculate the mass of a piece of gum, compare it to the mass of the gum's packaging, and then create a bar graph of the results.

In this activity about magnetism (page 17 of the pdf), learners experiment with magnets, exploring the concept of diamagnetic materials by seeing how a grape reacts to a magnetic field.

In this activity, learners investigate the process of osmosis by adding salt to a sealed bag of raw carrots and comparing it to a control.

In this fun chemistry activity (page 3 of the pdf), learners use cabbage juice to determine the pH of several substances.

Learners mix a variety of substances with red cabbage juice. The juice changes color to indicate whether each substance is an acid or a base.

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

In this activity, learners heat and cool carbonated water to find out whether temperature has an effect on how fast the dissolved gas leaves carbonated water.

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

Learners use their knowledge of color changes with red cabbage indicator to neutralize an acidic solution with a base and then neutralize a basic solution with an acid.

In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

In this activity, learners compare and contrast their own skin (including the area covered) with that of an orange.