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In this activity, learners of all ages can become food scientists by experimenting with flour and water to make basic pasta.

In this demonstration, learners observe vinegar and baking soda reacting to form carbon dioxide (CO2) gas.

Electrolysis is the breakdown of water into hydrogen and oxygen. This Exploratorium activity allows learners to visualize the process with an acid-based indicator.

This lesson focuses on surface area and how the shape of sugar crystals may differ as they are grown from sugars of different coarseness.

No glue is needed for learners of any age to become marshmallow architects or engineers.

In this demonstration, learners compare and contrast regular water ice to dry ice (frozen carbon dioxide). Both samples are placed in a solution of acid-base indicator.

In this simulation activity, learners observe what can happen when ocean waves churn up water and oil from an oil spill.

Learners analyze candy-coated sweets using chromatography. Learners use this method to separate the various dyes used to make colored candy.

In this activity, learners mix ingredients in a plastic bag, and then identify three characteristics of a chemical reaction: production of heat, color change, and production of a gas.

In this activity, learners conduct an oxidation experiment that turns old pennies bright and shiny. Learners soak 20 dull, dirty pennies in a bowl of salt and vinegar for five minutes.

In this three-part activity, learners play a game and conduct two simple experiments to explore water and surface tension. Learners will have fun discovering how water "sticks" together.

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

Learners observe two model atmospheres -- one with normal atmospheric composition and another with an elevated concentration of carbon dioxide.

Some animals can swallow food whole, but humans have to chew. In this activity, learners will investigate what saliva does chemically to food before we even swallow.

In this activity on page 3 of the PDF, learners investigate how much sugar is in a soda. Learners use sugar cubes to measure and calculate the amount of sugar in a bottle of soda.

This is an activity/demo in which learners are exposed to the difference bewteen hydrophobic surfaces (water repelling) and hydrophilic surfaces (water loving).

In this activity on page 6 of the PDF, learners dissolve Epsom salt in water and discover that the resulting solution can be used to create a work of art.

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.

In this activity about weights and balances, learners create their own balance using paper cups. Then, learners explore how to compare the relative mass of objects.

In this activity, learners use geometry to predict the shape of carbon. Learners twist and attach chenille stem pieces that represent bonds between different carbon atoms.