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In this chemistry investigation, learners combine common cooking substances (flour, baking powder, sugar, salt, pepper, oil, water, food coloring) to explore mixtures.

In this activity that can be used as a lab or demonstration, learners use Lactaid® and lactose to demonstrate the concept of enzyme action.

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

In this chemistry activity (page 3 of the PDF), learners will learn about crystals by growing their very own.

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.

In this activity, learners conduct a controlled experiment to examine how temperature will affect the height of a soda geyser.

In this activity, learners explore trebuchet design. Teams of learners construct trebuchets from everyday materials.

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

In this activity, learners work in groups to design a parachute out of household items that keeps an egg secure when dropped from a certain height.

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

In this activity about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.

In this activity, learners separate the components of Gatorade using a home-made affinity column.

In this activity related to Archimedes' Principle, learners use water displacement to compare the volume of an expanded gummy bear with a gummy bear in its original condition.

In this activity, learners explore atoms as the smallest building blocks of matter. With adult help, learners start by dividing play dough in half, over and over again.

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

In this tasty activity, learners make their own ice cream any day of the year in an exploration of heat and cold. Highlights include freezing and melting and the transition from liquid to solid.

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.

In this delicious activity, learners get to make, taste-test and compare their own "brands" of homemade strawberry ice cream.

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.