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In this activity, learners learn about the adaptations that flowers have developed which support pollination. Learners also list their personal preferences (i.e.

Learners see that a can of regular cola sinks while a can of diet cola floats. As a demonstration, bubble wrap is taped to the can of regular cola to make it float.

This is an activity about acid-base reactions using eggs and vinegar. Learners place eggs inside a container of vinegar and leave to soak overnight.

This game teaches ratio and proportion by having learners make "salads" that combine three types of beans in different combinations.

In this activity, learners use marshmallows and gum drops to construct seven models of molecules. Learners classify (solid, liquid or gas) and draw diagrams of the molecules.

Take the two-straw challenge and discover how pressure affects vacuums! In this activity, learners experiment with drinking through one and two straws, comparing the amount of liquid they can drink.

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

In this hands-on activity (on page 2 of the PDF), learners experiment with lemon juice and paper to create a message that can only be revealed using chemistry.

In this activity, learners explore cooked chicken wings and identify the various parts including: bones (radius, ulna, humerus, shoulder joint, elbow joint), tendons, and cartilage.

This fun video explains how to make a batch of oobleck (or slime) and why this special substance is known as a "non-Newtonian" fluid. Watch as Mr.

Learners observe a bottle containing water and oil. They are invited to pick up the bottle and mix the contents together.

In this activity, learners use a flashlight, a glass of water, and some milk to examine why the sky is blue and sunsets are red.

In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.

In this Energy and Environment activity (page 9 of the PDF), learners calculate the mass of a piece of gum, compare it to the mass of the gum's packaging, and then create a bar graph of the results.

In this chemistry activity (page 3 of the PDF), learners will observe a chemical change, specifically what happens to iodine when it is applied to ripe and unripe apples.

In this activity, learners use edible models of the DNA molecule to transcribe an mRNA sequence, and then translate it into a protein.

This laboratory exercise is designed to show learners how DNA can easily be extracted from yeast using simple materials.

In this activity (Page 30 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours.

Learners see that a carrot slice sinks in fresh water and floats in saltwater.

In this activity (7th activity on the page), learners use their sense of hearing to find a "sound match." Learners shake containers filled with items like dry seeds, sand, beans, etc.