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In this activity, learners make different shapes that hold exactly one mole of gas (air).

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

In this activity, learners sublimate dry ice and then taste the carbon dioxide gas.

Focus sound through a balloon! In this Exploratorium activity, you'll use dry ice to create a balloon that's a sound lens.

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

In this activity, learners use three types of cheesy snacks--cheese balls, cheese puffs, and Cheetos--to learn about polymers.

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

This experiment allows learners to experience a small scale "epidemic," demonstrating the ease with which disease organisms are spread, and enables learners to determine the originator of the "epidemi

In this activity, learners will discover how to make butter from scratch. One optional tips includes adding marbles to speed up the process.

Why does milk make some people sick? In this activity learners explore this question and explore the chemistry of milk, and our bodies!

In this activity, learners explore how the application of nano-sized "whiskers" can protect clothing from stains.

In this activity, learners create models of ionic compounds and observe the chemical formula of binary molecules they have created.

In this activity on page 8 of the PDF, learners make a slimy substance very similar to mucus, and sprinkle it with glitter to imitate the way that allergens are trapped.

Learners analyze mixtures of dyes using filter paper chromatography. They place spots of the different dyes at the bottom of a piece of filter paper, and hang the paper to touch the surface of water.

In this activity (on page 146 of the PDF), learners will explore the effects of increased carbon dioxide in the bloodstream.

In this chemistry activity, learners will separate a mixture of FD&C dyes (colors certified and allowed by the US for the Food, Pharmaceutical, Cosmetics & Personal Care industry) to practice

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

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