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In this activity, learners experiment with how dish soap and fat interact by making a colorful swirl.

In this demonstration/activity, learners observe as a regular size marshmallow is blown through a tube made from a manila file folder.

This laboratory exercise is designed to show learners how DNA can easily be extracted from onion cells using simple materials.

In this activity, learners discover how a cabbage juice indicator helps identify acids and bases, and how iodine indicates the presence of starch.

Why does milk make some people sick? In this activity learners explore this question and explore the chemistry of milk, and our bodies!

In this activity on page 7 of the PDF (Get Cooking With Chemistry), learners conduct an experiment to get an idea of how cheese is made.

In this activity, learners create a "mini sky" in a glass of water in a dark room.

In this introductory activity and demonstration, learners are introduced to the concept that different substances react chemically in characteristic ways.

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

Each learner chews a piece of gum until it loses its flavor, and then leaves the gum to dry for several days.

In this activity, learners use molecular model kits to construct familiar molecules like lactose, caffeine, and Aspirin.

In this quick activity, learners drink Avogadro's number worth of molecules - 6.02x10^23 molecules!

In this activity on page 7 of the PDF, learners explore how engineers characterize building materials.

This is an activity about friction as well as kinetic and potential energy.

In this chemistry activity, learners will separate a mixture of FD&C dyes (colors certified and allowed by the US for the Food, Pharmaceutical, Cosmetics & Personal Care industry) to practice

In this activity, learners of all ages can become food scientists by experimenting with flour and water to make basic pasta.

This lesson focuses on surface area and how the shape of sugar crystals may differ as they are grown from sugars of different coarseness.

No glue is needed for learners of any age to become marshmallow architects or engineers.

Learners analyze candy-coated sweets using chromatography. Learners use this method to separate the various dyes used to make colored candy.

In this activity, learners make their own solar oven to bake s'mores and learn about how solar energy is absorbed on Earth.