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This is an activity (located on page 3 of the PDF under Nanosilver Activity) about diffusion of small molecules across cell membranes.

In this activity about molecular diffusion (located on page 2 of the PDF under Nanosilver Activity), learners will make predictions and move molecules of iodine through a seemingly solid plastic sandw

In this activity, learners create a model of a hot air balloon using tissue paper and a hairdryer. Educators can use this activity to introduce learners to density and its role in why things float.

In this two-part activity, learners use everyday materials to visualize one mole of gas or 22.4 liters of gas. The first activity involves sublimating dry ice in large garbage bag.

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 (on page 5 of PDF), learners use dry ice and household materials to make scientifically accurate models of comets.

In this activity (on page 1), learners role play as atoms to explore how atoms can be rearranged to make different materials.

In this activity, learners discover the principles of edible glass by making a supersaturated sugar solution.

This is an activity (located on page 3 of the PDF under Stained Glass Activity) about nanotechnology making its way into everyday products, such as sunscreen, and how effective these invisible particl

In this activity, learners conduct a controlled experiment to examine how temperature will affect the height of a soda geyser.

Learners combine hydrogen peroxide with three different forms of potato: raw chunks, ground chunks, and boiled chunks.

In this activity about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.

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

In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.

In this activity, learners prepare four polymer elastomers and then compare their physical properties, such as texture, color, volume, density, and bounce height.

Learners experiment with water gel crystals, or sodium polyacrylate crystals, which absorb hundreds of times their weight in water. When in pure water, the water gel crystals cannot be seen.

In this online interactive simulation, learners will test the pH of liquids like coffee, spit, and soap to determine whether each is acidic, basic, or neutral.

In this lab, learners evaluate the relative effectiveness of various chemical substances (i.e. garlic powder, bathroom cleaner, mouthwash, etc.) as antimicrobial agents.

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.