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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 experiment with different variables in making hollandaise sauce to achieve the correct texture and consistency.

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 outdoor, freshwater activity, learners explore the behavior and food preferences of crawdads (or crabs) by "fishing" for them with various baits.

In this activity on page 2 of the PDF, learners discover how color changes can help scientists distinguish between acids and bases.

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 cook amino acids and sugar to explore the range of aromas released.

In this activity, learners will turn healthy greens into crispy snacks. Explore concepts of nutrition, dehydration and cooking to create healthy food.

In this demonstration, learners observe how liquid nitrogen both boils and freezes ingredients to make ice cream in two minutes.

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

In this activity, learners explore trebuchet design. Teams of learners construct trebuchets from everyday materials.

In this activity, learners separate the components of Gatorade using a home-made affinity column.

In this activity, learners bake cookies by following different recipes to better understand genetic mutations. Everyone in the group bakes the same type of cookie: chocolate chip.

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 demonstration, cook a cake using the heat produced when the cake batter conducts an electric current.

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.

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 activity, learners investigate carbon sequestration by creating a carbonated beverage out of apple juice and dry ice.

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.