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

In this activity, sodium acetate hand warmers are used to introduce learners to supersaturated solutions, crystallization, and exothermic reactions.

In this activity, learners test different food items by timing how long it takes each liquid to slide from the top of a ramp to the bottom.

Learners create beautiful fluid motion. They explore fluid dynamics, surface tension, solubility, and buoyancy while mixing liquids together.