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In this activity, learners will explore vegetative propagation while preparing food scraps to grow into plants.

$1 - $5 per group Ages 8 - 18 1 to 7 days
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In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

$1 - $5 per group Ages 8 - 18 5 to 10 minutes
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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.

$1 - $5 per group Ages 8 - 14 45 to 60 minutes
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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

$1 - $5 per group Ages 8 - 14 30 to 45 minutes
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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.

$1 - $5 per group Ages 8 - 14 45 to 60 minutes
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In this simulation, learners act out each digestive function of the organs, tissues, and cells in the digestive tract.

$5 - $10 per group Ages 11 - 18 30 to 45 minutes
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In this genetics activity, learners extract DNA from an onion, using detergent solution, a food processor, and rubbing alcohol. They will also discuss genetic engineering of plants.

$10 - $20 per group Ages 11 - 18 30 to 45 minutes
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In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

$5 - $10 per group Ages 8 - 14 45 to 60 minutes
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In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

$1 - $5 per group Ages 8 - 14 1 to 2 hours
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In this activity, learners use food scraps from the kitchen to grow new vegetables.

$1 - $5 per group Ages 6 - adult 1 to 4 weeks
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In this activity on page 6 of the PDF (Get Cooking With Chemistry), learners investigate yeast. Learners prepare an experiment to observe what yeast cells like to eat.

$10 - $20 per student Ages 8 - 14 10 to 30 minutes
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The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

$5 - $10 per group Ages 8 - 18 1 to 4 weeks
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In this activity, learners extract DNA from a strawberry and discover that DNA is in the food they eat.

$1 - $5 per student Ages 11 - 14 45 to 60 minutes
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In this activity, learners extract DNA from wheat germ. Use this activity to introduce learners to DNA, biotechnology and genetic engineering.

$5 - $10 per group Ages 11 - 14 45 to 60 minutes
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In this chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.

$5 - $10 per group Ages 4 - 14 10 to 30 minutes
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This activity focuses on interactions within Earth systems and the effects of human activities. In this activity learners build a biomass pyramid.

1 cent - $1 per group Ages 8 - 14 45 to 60 minutes
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In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

$5 - $10 per group Ages 8 - 14 1 to 4 weeks
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This is an activity (located on page 3 of the PDF under Self-Assembly Activity) about self-assembly, the ability of molecules to assemble themselves according to certain rules.

$10 - $20 per group Ages 8 - 14 1 to 2 hours
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In this four-day activity, learners grow bacteria and/or fungi from a variety of locations and compare the results.

$10 - $20 per group Ages 8 - 14 1 to 7 days
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In this activity about the relationship between food and energy (page 8 of PDF), learners estimate average daily baseline energy (Calorie) needs and energy needs for different levels of activity.

free Ages 8 - 14 45 to 60 minutes