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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 two-part activity, learners use household items to smell the difference between some stereoisomers, or molecules which are mirror images of one another.

In this activity, learners test what happens when they put baking power on different frozen liquids.

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

In this activity, learners count and measure kidney beans to explore natural selection and variation. Learners measure the length of 50-100 beans.

In this activity, learners extract DNA from a strawberry and discover that DNA is in the food they eat.

In this chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar.

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 physics demonstration, learners will be surprised when a lemon slice appears to magically levitate within a pint glass.

In this activity, learners investigate whether having sugar already dissolved in water affects the speed of dissolving and the movement of sugar and color through the water.

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

In this activity, learners follow a recipe to create play dough scented with fruit-flavored drink mix.

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.

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.