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In this activity, learners will explore vegetative propagation while preparing food scraps to grow into plants.

In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

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

In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

This activity (page 2 of the PDF under SciGirls Activity: Bogs) is a full inquiry investigation into decomposition.

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 biology activity (page 3 of the PDF), learners will explore how plants turn sunlight into food through a process called photosynthesis.

In this activity, learners use gumdrops and toothpicks to model the composition and molecular structure of three greenhouse gases: carbon dioxide (CO2), water vapor (H2O) and methane (CH4).

In this activity, learners investigate carbon sequestration by creating a carbonated beverage out of apple juice and dry ice.

In this quick activity, learners observe how the added sugar in a can of soda affects its density and thus, its ability to float in water.

In this activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.

In this activity, learners discover that as the salinity of water increases, the density increases as well. Learners prove this by attempting to float fresh eggs in saltwater and freshwater.

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

In this simulation, learners explore how ocean currents spread all kinds of pollution—including oil spills, sewage, pesticides and factory waste—far beyond where the pollution originates.

This is a fun activity about the power of the Sun and the importance of using sunscreen to protect your sensitive skin from its rays.

In this activity, learners explore the different salinities of various sources of water by taste-testing.

In this fun, hands-on autumn activity, learners experiment to discover whether the colored substances in leaves can be separated from the leaves.

In this activity on page 7 of the PDF, learners investigate the solubility of gas in water at different temperatures. This experiment will help learners determine if temperature affects solubility.

In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.