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In this activity, learners use marshmallows and gum drops to construct seven models of molecules. Learners classify (solid, liquid or gas) and draw diagrams of the molecules.

In this activity about olfaction (8th activity on the page), learners smell 10 different items with different odors. Then they try to identify the smells when they are mixed together.

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 chemistry activity (page 3 of the PDF), learners will learn about crystals by growing their very own.

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

Using electrolysis, learners produce hydrogen gas and oxygen gas from water molecules in a solution.

Learners make their own acid-base indicator from red cabbage. They use this indicator to test substances around the house.

In this activity (on page 2 of the PDF), learners (with adult help and supervision) investigate how heat affects polystyrene plastic.

During this activity, learners will make different versions of "ooze" using varied proportions of detergent and glue.

Learners observe a bottle containing water and oil. They are invited to pick up the bottle and mix the contents together.

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

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.

Learners explore how recyclers take advantage of the different properties of materials, such as magnetism and density, to separate them from a mixture.

In this activity (on page 7), learners explore the meaning of a "carbon sink." Using simple props, learners and/or an educator demonstrate how plants act as carbon sinks and how greenhouse gases cause