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In this activity on page 4 of the PDF (Get Cooking With Chemistry), learners investigate ingredients that combine to produce gas bubbles.

In this electrochemistry activity, learners will explore two examples of electroplating.

This is an activity (located on page 3 of the PDF under Water Clean-up Activity) about the use of reduction agents to decontaminate ground water.

This is an activity (located on page 4 of the PDF under Surface Area Activity) about surface area and reactivity.

In this activity, learners experiment with different variables in making hollandaise sauce to achieve the correct texture and consistency.

In this chemistry challenge, learners discover that many chemical reactions involve heat loss or gain.

In this activity, learners use chemistry to “self-assemble” gummy shapes. Learners discover that self-assembly is a process by which molecules and cells form themselves into functional structures.

In this activity on page 2 of the PDF, learners discover how color changes can help scientists distinguish between acids and bases.

In this activity on page 2 of the PDF (Get Cooking With Chemistry), learners conduct chemical tests on certain powders used in cooking.

In this activity on page 3 of the PDF, learners discover how science and Halloween are fun companions as they make paper bleed.

This lab activity is about toxic substances like pesticides and their effects on biological systems. The activity starts with an introduction of how birds sequester calcium to make an egg.

This series of chemistry stations is designed to accompany the PBS documentary about African-American chemist "Percy Julian: Forgotten Genius." Each of the six stations features either a chemical or p

In this activity, learners will design a way to identify a powder found at a crime scene by comparing it with known powders, with the goal of solving a crime.

Learners observe two joined glass tubes containing a conductive salt solution. Electrodes are passing an electric current through the water.

This demonstration can be used to help learners visualize DNA by lysing (breaking open) bacterial cells on a slide and “stringing up” the DNA with a toothpick in less than one minute.

In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

In this activity, learners cook amino acids and sugar to explore the range of aromas released.

In this activity, learners discover how a super-absorbing material can be used to move a straw.

In this activity, learners make their own bath bomb fizzies and experience what happens when they mix a base and an acid.

In this activity, learners will discover why there are holes in bread.