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In this activity/demo, learners discover how liquid nitrogen cools a creamy mixture at such a rapid rate that it precipitates super fine grained (nano) ice cream.

Learners set up three different bowls, each with a different mass of oatmeal. Learners monitor the temperature of the oatmeal and find that larger masses take longer to cool.

In this chemistry demonstration, learners investigate the factors that increase the rate of dissolution for a solid.

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 activity, learners heat and cool carbonated water to find out whether temperature has an effect on how fast the dissolved gas leaves carbonated water.

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 chemistry activity, learners perform three chemical reactions in a sealed zip-top bag. Learners will record their observations and classify the changes as chemical or physical.

In this activity on page 7 of the PDF, learners investigate the solubility of gas in water at different temperatures. This experiment will help learners determine if temperature affects solubility.

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

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

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 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 activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.

In this activity, learners will be introduced to biomass gasification and will generate their own biomass gases.

In this chemistry activity, learners use the lowered freezing point of water to chill another mixture (ice cream) to the solid state.

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

In this activity, learners burn a peanut, which produces a flame that can be used to boil away water and count the calories contained in the peanut.

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!