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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.

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

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 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.

In this fun and delicious chemistry activity (page 1 of the PDF), learners will explore the difference between physical and chemical change by making homemade ice cream.

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.

In the related activity called "Colors Collide or Combine," learners are intrigued by the apparent "line" that forms where colors from M&M coatings meet but do not mix.

Learners design their own experiment to investigate whether the temperature of the surrounding water affects the rate at which the colored coating dissolves from an M&M.

In this activity, learners investigate whether having sugar already dissolved in water affects the speed of dissolving and the movement of sugar and color through the water.

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 (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.