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Learners investigate how temperature affects the rate of chemical reactions by observing how steel wool reacts with various types of Kool-Aid solutions at different temperatures.

In this activity, learners mix several sugar solutions to investigate the property of density. Each sugar solution has a different density and color of the rainbow.

Learners observe a tank of water containing cans of diet and regular sodas. The diet sodas float and the regular sodas sink. All the cans contain the same amount of liquid and the same amount of air.

In this chemistry activity (on page 2 of the PDF), learners make a layered drink with liquids of different densities.

Learners write an invisible message using lemon juice on a piece of paper. They then develop the message by soaking the paper in a dilute iodine solution.

This lesson gives full instructions for making cabbage juice indicator, a procedure sheet for learners to record observations as they use the indicator to test materials, and extension activities to d

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

Learners combine different plant solutions -- made from fruits, vegetables, and flowers -- with equal amounts of vinegar (acid), water (neutral), and ammonia (base).

Learners mix liquid water with solid cornstarch. They investigate the slime produced, which has properties of both a solid and a liquid.

In this activity, learners investigate vitamin C.

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

In this chemistry activity, learners prepare two petri dishes, one filled with water and one filled with milk.

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

Learners work in groups to construct bridges using stale marshmallows and toothpicks.

In this activity (on page 2 of the PDF), learners make a plastic protein polymer from milk. Adding vinegar to milk causes the protein casein to solidify or curdle.

In this hands-on activity (on page 2 of the PDF), learners experiment with lemon juice and paper to create a message that can only be revealed using chemistry.

In this activity (on pages 11-14 of PDF), learners cut out pictures from magazines of foods that help make bones strong and glue the pictures to a paper bone.

Learners make their own acid-base indicator from red cabbage. They use this indicator to test substances around the house.

Learners investigate an iron-fortified cereal by stirring it with a strong magnet. They discover that metallic iron is present in some cereals.

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