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In this activity, learners create a "mini sky" in a glass of water in a dark room.

In this activity, learners explore how eating unhealthy food can damage a heart and arteries.

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

Each learner chews a piece of gum until it loses its flavor, and then leaves the gum to dry for several days.

In this activity, learners use molecular model kits to construct familiar molecules like lactose, caffeine, and Aspirin.

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

No glue is needed for learners of any age to become marshmallow architects or engineers.

Learners analyze candy-coated sweets using chromatography. Learners use this method to separate the various dyes used to make colored candy.

In this activity on page 3 of the PDF, learners investigate how much sugar is in a soda. Learners use sugar cubes to measure and calculate the amount of sugar in a bottle of soda.

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.

In this fun hands-on activity, learners use simple materials to investigate evaporation. How can the evaporation of water on a hot day be used to cool an object? Find out the experimental way!

In this activity, learners discover what happens when they crush wintergreen-flavored candies in a very dark room.

In this activity, learners try to revive wilted celery. Learners discover that plants wilt when their cells lose water through evaporation. Use this activity to introduce capillary action.

In this activity, learners add different liquids to water and apply their working definition of “dissolving” to their observations.

In this activity, learners follow simple historical maritime recipes to cook up hardtack and swanky, and then compare the foods they eat to what was served on ships in the past.

In this activity on page 5 of the PDF, learners mimic the process for making bricks. Learners shape and bake creations from a dough that is made from flour, salt, and water.

Learners investigate signs of a chemical reaction when they mix vinegar and baking soda. In addition to a gas being produced, learners also notice the temperature decreases.

In this kitchen chemistry activity, learners explore the chemistry of crystals by making sugar crystals, consider a common chemical reaction type responsible for the rising of muffins and cake in the

In this activity, learners make optical fibers out of strips of gelatin.

In this activity, learners compare frog eggs to chicken eggs to better understand why frog eggs need water. Learners compare a boiled chicken egg to "frog eggs" represented by boiled tapioca.