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This is a hands-on activity that uses bread and household materials to grow mold. Learners collect dust from a room, wipe it on food, and contain it. One to seven days later, mold has grown.

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 activity, learners are challenged to eat some candy as a cell would need to as well as to think about some of the problems that arise when a cell ingests food.

This is a quick activity that shows how large amounts of rock and sediment are added to the edge of continents during subduction.

It's difficult to see convection currents in any liquid that's undergoing a temperature change, but in this Exploratorium Science Snack, you can see the currents with the help of food coloring.

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

Do grapes, yes the grapes from the grocery store, move in the presence of a very strong magnet?

In this activity, learners thread gumdrops together to make a model of a polymer.

In this yummy chemistry activity which requires adult supervision, learners use sugar and water to explore how crystals form.

This is an activity about friction as well as kinetic and potential energy.

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 make their own rock candy. Crystals will grow from a piece of string hanging in a cup of sugar water. The edible crystals may take up to a week to form.

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

This Exploratorium activity can be used in many contexts because geysers are great opportunities for learning about heat and temperature changes as well as geological/space science phenomena.

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

In this chemistry demonstration, learners investigate the factors that increase the rate of dissolution for a solid.

In this physics demonstration, learners are challenged to break a raw egg just by squeezing it. Learners will be shocked by their inability to complete the deceivingly simple challenge.

In this activity, learners examine their tongue and taste buds.

In this activity, learners investigate convection by using food coloring and water of different temperatures.