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In this activity on page 7 of the PDF, learners explore how engineers characterize building materials.

In this activity, learners design a crushing test and discover that identifying and controlling the variables may be difficult.

In this activity, learners investigate whether having sugar already dissolved in water affects the speed of dissolving and the movement of sugar and color through the water.

In this activity, learners will develop a method to test five similar-looking powders (baking soda, baking powder, cream of tartar, detergent, and cornstarch) with four test liquids (water, vinegar, i

In this activity on page 7 of the PDF (Get Cooking With Chemistry), learners conduct an experiment to get an idea of how cheese is made.

In this introductory activity and demonstration, learners are introduced to the concept that different substances react chemically in characteristic ways.

In this activity on page 2 of the PDF, learners test different materials to find out which is the best insulator.

In this activity, learners make colored sugar and add it to water, alcohol, and oil to discover some interesting differences in dissolving.

In this activity on page 4 of the PDF (Behind the Scenes with Chemistry), learners make some special effects, including snow and breaking glass, with supplies found in the home.

In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

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

In this activity on page 8 of the PDF, learners investigate vitamin C. Learners conduct a chemistry experiment to determine if Tang drink mix or orange juice contains more vitamin C.

In this activity on page 8 of the PDF (Behind the Scenes with Chemistry), learners make three of Harry Potter's essential school supplies: quills, ink, and color-changing paper.

In this activity, learners use detergent solution to compare two solutions containing vinegar and cream of tartar.

Learners design their own experiment to compare how well cocoa mix dissolves in cold and hot water. They will see that cocoa mix dissolves much better in hot water. Adult supervision recommended.

In this activity, learners investigate why apples turn brown. Learners discover that lemon juice interferes with the reaction that causes the browning.

Learners see that a can of regular cola sinks while a can of diet cola floats. As a demonstration, bubble wrap is taped to the can of regular cola to make it float.