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Visitors prepare six solutions combining vinegar and ammonia that range incrementally from acid (all vinegar) to base (all ammonia).

In this activity, learners test exhaled breath for carbon dioxide and learn how to use an indicator as a simple way to measure pH.

Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.

In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

In this chemistry activity (page 5 of the PDF), learners will see that chewing is more than just the crushing up of food; there is actually a chemical change going on at the same time.