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

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.

Molecular gastronomy is the scientific study of food preparation. Learners use self-assembly techniques to create edible capsules of chocolate syrup (food grade ingredients are required).

In this chemistry meets cooking activity, learners make carbonated, vanilla ice cream using dry ice and denatured ethanol, which are both inexpensive and accessible.

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, learners will conduct an experiment to discover methods of reventing foot mold growth on food.

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

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.

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 yummy chemistry activity which requires adult supervision, learners use sugar and water to explore how crystals form.

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.

This lesson is designed to serve as an introduction to the immune system. It can stand alone or it can lead into further studies of the immune system.

In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

In this quick activity, learners break the tension that happens when water develops a "skin." Learners use water, pepper and some soap to discover the wonders of surface tension—the force that attract