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Visitors prepare six solutions combining vinegar and ammonia that range incrementally from acid (all vinegar) to base (all ammonia).

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

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.

In this chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar.

In this activity, learners discover how a cabbage juice indicator helps identify acids and bases, and how iodine indicates the presence of starch.

In this activity, learners explore the factors that tend to resist changes in pH of the ocean and why the ocean is becoming more acidic.