American Chemical Society

This three-part activity consists of an activity that groups of learners develop themselves, a given procedure, and an optional demonstration.

In this activity on page 2 of the PDF (Get Cooking With Chemistry), learners conduct chemical tests on certain powders used in cooking.

In this activity on page 2 of the PDF, learners discover how color changes can help scientists distinguish between acids and bases.

This activity uses Jell-O(R) to introduce learners to microfluidics, the flow of fluids through microscopic channels.

In this activity on page 10 of the PDF, learners detect the amount of energy that can flow through a sodium chloride electrolyte solution with a light sensor.

In this activity (on pages 4-5), learners make fake snow by adding water to the super-absorbant chemical from diapers, sodium polyacrylate.

Learners carefully pour vegetable oil, water, and corn syrup in any order into a cup and discover that regardless of the order they are poured, the liquids arrange themselves in layers the same way.

In this activity, learners apply a dissolving test to known crystals to identify the unknown. Since the unknown is chemically the same as one of the known crystals, it should dissolve similarly.

In this introductory activity, learners discover that sugar and food coloring dissolve in water but neither dissolves in oil.

In this activity on page 5 of the PDF (Plants—The Green Machines), learners use chromatography to separate and identify pigments within various leaves.