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In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

In this activity, learners will make homemade jello that glows under a blacklight. They will learn about quinine, an ingredient in tonic water that is fluorescent.

Learners use a simple process to extract DNA from strawberries.

In this activity, learners cook amino acids and sugar to explore the range of aromas released.

Learners observe a sealed container holding a clear colorless liquid. They shake the container and the fluid turns blue. When allowed to sit for a few moments, the fluid turns colorless again.

Did you know that some breakfast cereals are fortified with ferric phosphate, while others contain tiny pieces of reduced iron?

Learners observe an electrochemical cell constructed from a small jar containing zinc and copper strips immersed in separate solutions. The strips are connected to a motor that turns a small fan.

In this activity, learners follow a recipe to make hollandaise sauce. Learners discover how cooks use egg yolks to blend oil and water together into a smooth mix.

In this activity, learners investigate the process of osmosis by adding salt to a sealed bag of raw carrots and comparing it to a control.

In this activity, learners will create beautiful greeting cards by marbling with shaving cream and food dye. They will explore the chemistry behind the art of marbling.

In this activity, learners measure the amount of carbon dioxide in a carbonated drink.

This is written as a display, but can easily be adapted to a hands-on activity. Learners discover how all the parts of a diaper work together to keep babies dry and comfortable.

Using yeast, sugar, and water, learners create a chemical reaction which produces carbon dioxide (CO2) gas inside a 2-liter bottle. They use this gas to inflate a balloon.

Learners investigate one factor affecting reaction rates: temperature. In a darkened room, two identical lightsticks are placed in water -- one in hot water and one in cold water.

Learners observe a sealed test tube containing a small amount of solid stearic acid.

In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.

This laboratory exercise is designed to show learners how DNA can be extracted from a chunk of thymus (sweetbread) or liver.

In this activity, learners will use string and salt to lift an ice cube out of a glass of water. Salt depresses the freezing point of water, allowing it to melt around the string and refreeze.

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

Bones are stiff, which helps us lift heavy things and walk around, but they are also somewhat flexible, which lets them bend slightly.