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

In this demonstration, cook a cake using the heat produced when the cake batter conducts an electric current.

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

No glue is needed for learners of any age to become marshmallow architects or engineers.

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 create a gelatinous slime using guar gum powder and borax. Educators can use this simple activity to introduce learners to colloids.

Using a milk-based recipe, learners create "moo glue" which is basically white school-type glue. The "secret ingredient" in milk that helps make glue is a chemical called casein.

Learners build structures from spaghetti and marshmallows to determine which structures are able to handle the greatest load.

In this activity, learners use colored candy to represent subatomic particles and make a model of an atom (Bohr model).

In this quick SciGirls activity (page 1 of the PDF under SciGirls Activity: Doghouse Design), learners will be introduced to the concept of thermal conductivity.

In this activity, learners transform everyday milk into small plastic figurines and jewelry. Use this activity to introduce learners to monomers and polymers.

In this activity, learners use things from the kitchen as building materials to explore how shapes contribute to the strength of different structures.

In this activity, learners use molecular model kits to construct familiar molecules like lactose, caffeine, and Aspirin.

In this simulation, learners use M&M™ candy to explore radioactive isotope decay.

In this design challenge activity, learners build a shock-absorbing system that will protect two “astronauts” when they land.

Learners carefully look at four known household crystals.

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