The Dancing Raisins experiment uses chemical reactions to make raisins dance in water. Fill a clear glass three-quarters full with water. Stir in 1 tbsp. of baking soda. Drop a few raisins into the water; they will sink. Then add about 4 tbsp. vinegar. The gas bubbles created by the vinegar and baking soda reaction stick to the rough surface of the raisins, increasing their buoyancy and causing them to rise. When the bubbles pop at the surface, the raisins sink back to the bottle of the glass.
Make Oobleck, a concoction that switches between a liquid and solid, by putting 1/2 cup cornstarch in a dish or pie tin. Slowly pour 1/4 cup water into the cornstarch and stir gently. The resulting Oobleck feels like a solid when you squeeze it, but it becomes a runny liquid once you open your hand.
It looks like magic, but the expansion and contraction of air allows you to suck an egg into a bottle. Remove the shell from a hard-boiled egg and fold a 3-inch by 3-inch square of newspaper into a rectangular strip. Use a match or lighter to ignite the strip of newspaper and drop the newspaper into the bottle. Immediately place the egg on the bottle. The egg slides into the bottle because the heated, expanded air cools and contracts once the fire goes out, sucking the egg into the bottle.
Separate black ink into its pigments by cutting a section out of a coffee filter. Draw a line about an inch from the bottom of the filter section with a non-permanent black marker. Dip the very bottom of the filter section in water and watch the marker line change into different colors. This technique of separating ink into its pigments is called chromatography.
Manipulate static electricity, or the buildup of electrical charge in an object, to bend water by combing your hair with a nylon comb for one minute. Then turn a faucet on to create a thin stream of water and slowly move the teeth of the comb towards the water, about 3 inches below the faucet. The water should bend towards the comb when the teeth are about an inch away from the water.