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Learners design their own experiment to investigate how pollution diffuses through ground material.

Learners test solutions of water, sugar, salt, and hydrochloric acid for electrical conductivity. They immerse leads from a lighting device (a battery pack connected to an LED) into each solution.

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

In this introductory activity, learners discover that sugar and food coloring dissolve in water but neither dissolves in oil.

In this activity, learners will create glitter bottles with adult supervision. These are a fun way for little ones to practice observing and making comparisons.

In this activity, learners mix up a bubbly brew and examine density. Learners explore how they can make different materials fall and rise in water using oil, water, and salt.

In this activity, learners separate the components of Gatorade using a home-made affinity column.

This activity provides instructions for using cornstarch and water to make an ooze which has the properties of both a solid and liquid.

In this chemistry experiment, learners get to make a very bizarre substance using corn starch and water. Is it a solid? Is it a liquid? Or is it a different kind of substance entirely?

In this activity, learners will explore acid-base reactions and create their own bubbly results.

This simple and engaging astronomy activity explains nuclear fusion and how radiation is generated by stars, using marshmallows as a model.

In this activity, learners thread gumdrops together to make a model of a polymer.

In this activity, learners take apart a used zinc-carbon dry cell battery.

In "Chemistry is Colorful" learners explore different materials through paper chromatography.

Learners create three solutions with different levels of salinity. They compare the density of these solutions by coloring them and layering them in a clear plastic cup and in a soda bottle.

In this activity, learners will explore the chemistry of cooking. They will learn about--and observe--the Maillard Reaction as they make their own browned butter.

Molecular gastronomy is the scientific study of food preparation. Learners use self-assembly techniques to create edible capsules of chocolate syrup (food grade ingredients are required).

"Molecules in Motion" explores how materials behave and change in a vacuum.

In this activity, learners explore the flexibility of polymer chains by pushing sharpened pencils through a Ziploc bag.

In this chemistry meets cooking activity, learners make carbonated, vanilla ice cream using dry ice and denatured ethanol, which are both inexpensive and accessible.