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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.

In this activity about olfaction (9th activity on the page), learners smell 10 different items with different odors, including some edible food items.

Learners add drops of alginate solution to a solution of calcium chloride. The alginate does not mix with the calcium chloride, but forms soft gel beads.

In this activity, learners explore how eating unhealthy food can damage a heart and arteries.

In this activity (12th on the page), learners investigate their ability to discriminate (see) different colors.

In this science trick, learners get an egg to stand-up on its long-axis vertical to a table's top.

In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.

In this activity (last activity on the page), learners make a model of the eardrum (also called the "tympanic membrane") and see how sound travels through the air.

In this activity, learners sublimate dry ice and then taste the carbon dioxide gas.

In this activity (4th activity on the page), learners use their sense of smell to rate and arrange containers filled with different dilutions of a scent (like cologne or fruit juice) in order from wea

In this activity, learners use gelatin as a lens to investigate the properties of laser light.

In this activity, learners create a necklace of wheat germ DNA. Learners add alcohol to wheat germ so that the DNA clumps together.

In this two-part activity, learners use household items to smell the difference between some stereoisomers, or molecules which are mirror images of one another.

Many germs spread by our hands, and often times, people don't wash their hands well enough to get rid of germs.