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In this activity, learners investigate vitamin C.

In this experiment, learners test multiple food items to see if they are an acid or base using an indicator solution created with red cabbage.

In this chemistry activity which should only be done under adult supervision (page 10 of the PDF), learners will create an exothermic process by making Sodium Acetate.

In this playful activity, learners explore the structure of the cell—the basic unit of every living organism—by creating a model of cell structures using soap bubbles, and by examining a slice of onio

In this activity, learners test different food items by timing how long it takes each liquid to slide from the top of a ramp to the bottom.

In this physics activity, learners experiment with the attractive and repulsive power of magnets.

In this chemistry activity, learners make indicator solution from red cabbage. Then, learners test everyday foods and household substances using the cabbage juice indicator.

In this activity, learners experiment with hydrogen peroxide, vinegar, yeast, and baking soda to produce hot and cold reactions. Use this activity to demonstrate exothermic and endothermic reactions.

Albert Einstein proved that space bends around anything that has mass. This activity uses Jell-O's ability to bend around objects as a model for space bending around planets and stars.

In this art meets chemistry activity, early learners discover the almost magical absorbent properties of salt while creating ethereal watercolor paintings.

In this laboratory activity, learners design an experiment to evaluate how environmental factors influence the growth of molds.

In this activity, learners build a simple solar oven out of household materials to melt chocolate and marshmallow between graham crackers--known as s'mores.

In this activity, learners discover the principles of edible glass by making a supersaturated sugar solution.

In this simulation, learners act out each digestive function of the organs, tissues, and cells in the digestive tract.

In this activity, learners use a model for how fishing affects marine life populations, and will construct explanations for one of the reasons why fish populations are declining.

In this activity, learners use three types of cheesy snacks--cheese balls, cheese puffs, and Cheetos--to learn about polymers.

In this activity, learners will conduct an experiment to discover methods of reventing foot mold growth on food.

In this experiment, learners will conduct chemical and physical tests to identify mystery substances.

In this activity, learners will explore the foods that are in their kitchen and what sugars are inside of them. Explore nutrition and food labels to better understand the foods you eat.

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.