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Forwards and Backwards: pH and Indicators
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Visitors prepare six solutions combining vinegar and ammonia that range incrementally from acid (all vinegar) to base (all ammonia).
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Electrolysis
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Using electrolysis, learners produce hydrogen gas and oxygen gas from water molecules in a solution.
Stability of Egg White Foams
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In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.
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Fruit Juice Mystery
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In this chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-001-839.png?itok=9EgdviNS)
Chemical Identification
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In this activity, learners discover how a cabbage juice indicator helps identify acids and bases, and how iodine indicates the presence of starch.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-002-311.jpg?itok=wm4MCnTf)
Off Base
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In this activity, learners explore the factors that tend to resist changes in pH of the ocean and why the ocean is becoming more acidic.