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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.

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.

This lesson is designed to serve as an introduction to the immune system. It can stand alone or it can lead into further studies of the immune system.

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.

This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise.

In this activity, learners investigate vitamin C.

In this activity, leaners will observe the process of natural selection on a population of birds called 'Springbeaks' over four seasons of breeding on an isolated environment called 'Clippy Island.' L

This is an activity about robotics programming. Learners will discover how precise programmers have to be as they instruct a friend to make a peanut butter and jelly sandwich.

In this activity, learners use three types of cheesy snacks--cheese balls, cheese puffs, and Cheetos--to learn about polymers.

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

In this activity, learners make prisms from gelatin. Learners then shine light through the prisms and discover what happens. This activity introduces learners to the idea of refraction.

In this activity (Page 22 of PDF), learners investigate the evolution of wheat by washing different types of dough with water and comparing the results.

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

Learners combine hydrogen peroxide with three different forms of potato: raw chunks, ground chunks, and boiled chunks.

In this activity (Page 25 of PDF), learners investigate the evolution of wheat by creating dough from different flours, observing the samples of dough as they rise, and then baking the dough.

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 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.

Learners combine different plant solutions -- made from fruits, vegetables, and flowers -- with equal amounts of vinegar (acid), water (neutral), and ammonia (base).

DNA is the thread of life. Encoded in its genetic sequence is the information that makes each of us unique. This activity allows you to see long, stringy strands of DNA extracted from wheat germ.

In this activity, learners explore deoxyribonucleic acid (DNA), a nanoscale structure that occurs in nature.