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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 activity, learners examine baking powder, a combination of three powders: baking soda, cream of tartar, and cornstarch.

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

This three-part activity consists of an activity that groups of learners develop themselves, a given procedure, and an optional demonstration.

In this activity on page 10 of the PDF, learners detect the amount of energy that can flow through a sodium chloride electrolyte solution with a light sensor.

In this activity on page 15 of the PDF, learners measure the amount of bubbles that they make using a detergent.

Learners mix a variety of substances with red cabbage juice. The juice changes color to indicate whether each substance is an acid or a base.

In this activity, learners add food coloring to hot and cold water to see whether heating or cooling affects the speed of water molecules.

In this activity learners compare the bounciness of warm and cold racquetballs to see if temperature makes a difference in how well they bounce.

Learners use their knowledge of color changes with red cabbage indicator to neutralize an acidic solution with a base and then neutralize a basic solution with an acid.

In this activity on page 4 of the PDF, learners investigate the importance of washing their hands.

In this activity on page 6 of the PDF (Chemistry—It’s Elemental), learners explore some of the properties of copper using a few common household ingredients.

What causes frost to form on the outside of a cold container? In this activity, learners discover that liquid water can change states and freeze to become ice.

In this activity on page 7 of the PDF, learners investigate the solubility of gas in water at different temperatures. This experiment will help learners determine if temperature affects solubility.

In this activity, learners separate materials based on their special properties to mimic the way recyclables are sorted at recycling centers.

In this activity, learners investigate soil erosion. Learners set up a simulation to observe how water can change the land and move nutrients from one place to another.

Learners carefully look at four known household crystals.

Learners design their own experiment to determine which M&M color dissolves the fastest in water.

In this activity on page 5 of the PDF, learners compare water with artificial urine to see how urinalysis works. Learners use urinalysis test strips to test for glucose and protein in the fake urine.

In this activity on page 6 of the PDF (Get Cooking With Chemistry), learners investigate yeast. Learners prepare an experiment to observe what yeast cells like to eat.