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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 explore atoms as the smallest building blocks of matter. With adult help, learners start by dividing play dough in half, over and over again.

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, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

As a group, learners investigate three packages which are all the same size and shape, but have different contents. One is filled with foam, one is filled with wood, and one is filled with metal.

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

This three-part lab helps learners understand the essential principles governing diffusion and osmosis.

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.

This display shows slow chemical reactions in colorful crystal formations known as Liesegang Rings. These reactions are similar to those forming the rings in agates.

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.

In this series of exercises, learners predict the conditions necessary for bacterial growth, test their predictions and at the same time practice the aseptic techniques and safety procedures needed wh

In this activity, learners will be introduced to biomass gasification and will generate their own biomass gases.

In this chemistry activity, learners use the lowered freezing point of water to chill another mixture (ice cream) to the solid state.

In this quick activity, learners drink Avogadro's number worth of molecules - 6.02x10^23 molecules!

In this demonstration, cook a cake using the heat produced when the cake batter conducts an electric current.