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In this activity on page 7 of the PDF, learners follow a recipe to make a dough similar to the clay artists use to make sculptures.

In this activity, learners explore the different salinities of various sources of water by taste-testing.

Learners see that a carrot slice sinks in fresh water and floats in saltwater.

In this activity, learners discover the primary physical properties used to separate pure substances from mixtures.

In this activity, learners discover that as the salinity of water increases, the density increases as well. Learners prove this by attempting to float fresh eggs in saltwater and freshwater.

In this activity, learners build models of atoms and molecules, then consider their role in different phases of matter, density, and mixtures and solutions.

In this quick activity, learners observe how the added sugar in a can of soda affects its density and thus, its ability to float in water.

In this activity, learners experiment with different variables in making hollandaise sauce to achieve the correct texture and consistency.

In this colorful activity (page 6 of the PDF), learners will make a multicolor density column by using different concentrations of sugar solutions.

In this activity, learners explore how ordinary marshmallows expand when heated in a microwave.

In this activity, learners investigate diffusion by creating underwater "fireworks" using food coloring, oil and water.

In this chemistry activity, learners are asked to form a hypothesis about the behavior of milk as household detergents act upon it.

In this simulation, learners use M&M™ candy to explore radioactive isotope decay.

In this activity, learners use chemistry to “self-assemble” gummy shapes. Learners discover that self-assembly is a process by which molecules and cells form themselves into functional structures.

In the kitchen, learners can perform their own density investigation.

In this activity, learners experiment with the density of ice, water, and oil. Learners will discover that the density of a liquid determines whether it will float above or sink below another liquid.

In this activity, learners cook amino acids and sugar to explore the range of aromas released.

In this activity, learners follow a recipe to make hollandaise sauce. Learners discover how cooks use egg yolks to blend oil and water together into a smooth mix.

In this activity, learners investigate the process of osmosis by adding salt to a sealed bag of raw carrots and comparing it to a control.

In this activity, learners measure the amount of carbon dioxide in a carbonated drink.