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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 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 quick activity, learners drink Avogadro's number worth of molecules - 6.02x10^23 molecules!