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In this activity, learners burn a peanut, which produces a flame that can be used to boil away water and count the calories contained in the peanut.

Fat is a very important component in our diet. It's the most efficient source of energy in our bodies, and plays an important role in the flavor of foods.

Although we may not admit it, all humans fart or pass some gas. In this activity, learners make their own model to mimic food passing through intestines and discover what releases gas.

In this activity (1st activity on the page), learners explore their sense of taste and the structure of the tongue by taste-testing various foods.

In this activity, learners examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed.

What's a Pickle-Oh? Two pieces of pickle on a stick are connected to a Pico Cricket (micro controller). When you slide the pickles apart the note changes.

In this activity (5th activity on the page), learners explore how what you see influences taste. In experiment 1, learners taste five sodas, one of which is clear soda with orange food coloring.

In this yummy biology activity (page 3 of the PDF), learners participate in a demonstration of natural selection.

In this chemistry activity, learners will learn how to make their own pH indicator using cabbage leaves, and then test common household items with their homemade indicator.

In this activity about osmosis, learners use a naked egg (one with a dissolved eggshell) to learn about selectively permeable membranes.

In this activity, learners construct a cereal chain as a model of how proteins are made in the cell.

In this activity (25th on the page) about learning and memory, learners explore a training method that animal trainers employ called "shaping." Working in pairs, learners will attempt to "shape" each

In some parts of the world, lakes freeze during winter. In this activity learners will explore water’s unique properties of freezing and melting, and how these relate to density and temperature.

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.

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

In this activity, learners perform an experiment that models a chromatography-like process called electrophoresis, a process used to analyze DNA.

In this activity, learners make self-assembled polymer spheres.

In this activity that can be used as a lab or demonstration, learners use Lactaid® and lactose to demonstrate the concept of enzyme action.

Where rainwater goes after the rain stops? And why there are rivers and lakes in some parts of the land but not in others?

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.