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In this activity (Page 30 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours.

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 activity, high voltage is applied across a pickle to emit a yellow glow. This activity should only be conducted by skilled adults and is best suited as a demonstration.

Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.