Valentine's Day

Category: Holidays. Last updated June 20, 2023.

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Love is in the air for Valentine’s Day! Check out these ideas to celebrate it chemistry-style.


  1. Activities
  2. Demos
  3. Labs
  4. Articles
  5. Videos


  • Valentine’s Day Chemistry from AACT
    Learn about the chemistry of love using the chemical structures of compounds involved in the biological process of love.
  • Printable Chemistry Valentines from Craftiments
    Does your valentine shine like a carbon allotrope? Find this and other free chemistry valentines—ready to print and share!


  • The Vanishing Valentine from Flinn Scientific
    This oxidation–reduction reaction can add some Valentine color to your day. Pink… to colorless… to pink… to colorless…
  • Colored Flowers from ThoughtCo.
    Let them know you care with flowers. But don’t forget the chemistry twist—color them first using a classic capillary action experiment.


  • Chameleon Flowers from MEL Science
    Flowers are a traditional Valentine’s gift—add a chemical spin by making paper flowers that can change col­or de­pend­ing on pH.
  • Exploring the Pigments in Flowers from Scientific American
    Have you ever wondered what makes a flower appear a certain color to us? Use paper chromatography to investigate if the pigments from one type of red flower are different from those in another type of red flower.


  • Valentine’s Day: The Chemistry of Love from Compound Interest
    Use this infographic to better understand the basic function of the molecules involved in the chemistry of love: serotonin, dopamine and adrenaline.


  • The Chemistry of Love from ACS Reactions
    Lets look at the chemistry of love. What is the science going on when we fall in love?

  • How Can You Make Flowers Last Longer? From ACS Reactions
    Sadly, after a few days, that wonderful bouquet may start wilting. Thankfully, Reactions has picked out the best science-backed tips to maximize the freshness of your cut flowers.

  • Choc Full of Science from Science Friday
    Crystal formation is essential in making smooth chocolate that's solid at room temperature and melts in your mouth.