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

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.

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, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

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

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

This activity provides a hands-on experience with a scale model, a relatively high viscosity fluid, and feeding behaviors.

In a series of three experiments, learners explore the basics of biotechnology using self-locking plastic baggies. Each experiment demonstrates a phenomenon or principle of biotechnology.

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 about olfaction (7th activity on the page), learners use natural ingredients to concoct their own perfume.

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 genetics activity, learners discover how to extract DNA from green split peas.

Learners place cut flowers in colored water and observe how the flowers change. The flowers absorb the water through the stem and leaves.

In this chemistry activity (page 5 of the PDF), learners make an acid-base indicator using cabbage. Learners then explore how various subtances react with this indicator.

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

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

In this activity, learners simulate taking HIV antiretroviral drugs by using Tic Tac mints and Kool-Aid packets.

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