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In this activity (7th activity on the page), learners use their sense of hearing to find a "sound match." Learners shake containers filled with items like dry seeds, sand, beans, etc.

In this activity, learners discover that as the salinity of water increases, the density increases as well. Learners prove this by attempting to float fresh eggs in saltwater and freshwater.

This hands-on activity lets participant explore chemical reactions as they create a soda explosion with lots of bubbles. The bubbles in soda are made of carbon dioxide gas.

In this activity, learners investigate diffusion by creating underwater "fireworks" using food coloring, oil and water.

In this activity, learners will explore the density of an object in water. Learners will compare what happens to fruits and vegetables in regular and salt water.

In the kitchen, learners can perform their own density investigation.

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 activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.

In this chemistry demonstration, learners investigate the factors that increase the rate of dissolution for a solid.

In this activity, learners explore the forces at work in water. Learners experiment to find out what happens to pepper in water when they touch it with bar soap and liquid detergent.

In this chemistry activity, learners use spaghetti to explore density and chemical reactions.

In this activity, learners use a flashlight, a glass of water, and some milk to examine why the sky is blue and sunsets are red.

In this science trick, learners get an egg to stand-up on its long-axis vertical to a table's top.

In this activity, learners model hot spot island formation, orientation and progression with condiments.

In this activity, learners will explore the chemistry of cooking. They will learn about--and observe--the Maillard Reaction as they make their own browned butter.

In this optics activity, learners explore how they can make gelatin stop light, but not stop them from seeing fruit suspended within.

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.

Learners combine hydrogen peroxide with three different forms of potato: raw chunks, ground chunks, and boiled chunks.

Molecular gastronomy is the scientific study of food preparation. Learners use self-assembly techniques to create edible capsules of chocolate syrup (food grade ingredients are required).

In this activity, learners mix water, cooking oil, and liquid food coloring to create beautiful colored designs in a cup. Use this activity to explore liquid density and solubility.