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Some animals can swallow food whole, but humans have to chew. In this activity, learners will investigate what saliva does chemically to food before we even swallow.

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.

In this activity, learners investigate vitamin C.

This guide outlines how to plant a garden even if you don't have a yard!

Plants need nutrients to grow. This is why we apply fertilizers to grass and food crops. In this activity, learners will explore how fertilizers can affect lakes and other bodies of water.

In this activity, learners of all ages will design a functional bird feeder using familiar, every day materials.

Why does milk make some people sick? In this activity learners explore this question and explore the chemistry of milk, and our bodies!

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.

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

As a long-term project, you can rear monarch butterflies at home or in a classroom.

In this design challenge, learners will use microbes to design and grow a custom biomaterial at home and make something creative with it.

Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.