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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 food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

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

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

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 use Jell-O to explore lenses. Learners cut Jell-O into convex and concave lens shapes and examine how light exits each lens in a darkened room.

In this Energy and Environment activity (page 9 of the PDF), learners calculate the mass of a piece of gum, compare it to the mass of the gum's packaging, and then create a bar graph of the results.

In this activity (on pages 13-16 of the PDF) learners investigate three mystery samples to see which one contains life. The three samples are sand, sand and yeast, and sand and antacid.

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

In this activity, learners explore what happens when polarized white light passes through a sugar solution.

In this activity, learners will discover why there are holes in bread.

This lesson gives full instructions for making cabbage juice indicator, a procedure sheet for learners to record observations as they use the indicator to test materials, and extension activities to d

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

In this outdoor, winter activity, learners find living green plants under the snow and determine the light and temperature conditions around the plants.