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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 chemistry activity, learners will separate a mixture of FD&C dyes (colors certified and allowed by the US for the Food, Pharmaceutical, Cosmetics & Personal Care industry) to practice

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

In this activity, learners will discover how to make butter from scratch. One optional tips includes adding marbles to speed up the process.

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

In this demonstration, learners compare the relative sizes and masses of scale models of the planets as represented by fruits and other foods.

In this activity, learners will create beautiful greeting cards by marbling with shaving cream and food dye. They will explore the chemistry behind the art of marbling.

In this physics activity, learners experiment with the attractive and repulsive power of magnets.

In this activity (located on pages 23-24 of the PDF), learners are introduced to structural engineering and encouraged to practice goal-oriented building.

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 fun chemistry activity (page 3 of the pdf), learners use cabbage juice to determine the pH of several substances.

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.

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

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 activity, learners examine baking powder, a combination of three powders: baking soda, cream of tartar, and cornstarch.

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.