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In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

In this activity, learners investigate the food, water, and space needs of common livestock animals.

In this demonstration, learners compare the relative sizes and masses of scale models of the planets as represented by fruits and other foods.

In this activity (located on pages 23-24 of the PDF), learners are introduced to structural engineering and encouraged to practice goal-oriented building.

In this activity, learners will explore nature by creating food for birds. Learners will develop fine motor skills and engage in nature observation through this activity.

In this activity, learners investigate the movement of water into and out of a polymer. Learners test the diffusion of water through gummy bears, which are made of sugar and gelatin (a polymer).

In this activity/demo, learners discover how liquid nitrogen cools a creamy mixture at such a rapid rate that it precipitates super fine grained (nano) ice cream.

In this activity learners observe mold growth on different types of bread by measuring and recording the growth rate.

Learners use M&Ms® (or any other multi-color, equally-sized small candy or pieces) to create a pie graph that expresses the composition of air.

In this quick activity (page 1 of PDF under SciGirls Activity: Lift Off), learners will use the ever-popular soda geyser experiment to test the reactivity of the various sugar candies or mints.

In this activity, learners use things from the kitchen as building materials to explore how shapes contribute to the strength of different structures.

In this activity, learners explore engineering package designs that meet the needs of safely shipping a product.

In this activity, learners use chemistry to “self-assemble” gummy shapes. Learners discover that self-assembly is a process by which molecules and cells form themselves into functional structures.

In this simulation, learners use M&M™ candy to explore radioactive isotope decay.

This is an activity (on page 2 of the PDF under Surface Area Activity) about surface area to volume ratio.

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

In this activity, learners explore deoxyribonucleic acid (DNA), a nanoscale structure that occurs in nature.

Each learner chews a piece of gum until it loses its flavor, and then leaves the gum to dry for several days.

This lesson focuses on surface area and how the shape of sugar crystals may differ as they are grown from sugars of different coarseness.

In this activity, learners use a microscope to examine three different microbes: bacteria, yeast and paramecia. Educator will need to prepare the yeast solution one day before the activity.