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In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source.

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

In this activity, learners investigate the history and development of agricultural biotechnology.

In this activity, learners use household materials to investigate and explore their ability to smell an odor.

In this delicious activity, learners get to make, taste-test and compare their own "brands" of homemade strawberry ice cream.

In this culinary activity, learners use multiple senses (sight, smell, touch, and taste!) to explore real seaweed samples.

In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.

In this matchmaking activity (on page 2 of the PDF under GPS: Animal Scent Activity), learners will each have a scented cotton ball taped to their shoulder. The scent (e.g.

In this tasty activity, learners make their own ice cream any day of the year in an exploration of heat and cold. Highlights include freezing and melting and the transition from liquid to solid.

In this simple chemistry activity (page 1 of PDF under SciGirls Activity: Colorblind Dogs) about acids and bases, learners will mix a baking soda and water solution and use it to paint a message on a

In this activity, learners use their senses to collect information about a fruit and record their findings in a Science Journal.

In this outdoor fall activity, learners find out what living in or under a layer of leaves is like.

In this set of outdoor games, learners play the role of monkeys that are trying to get enough resources (food, shelter, and space) to survive.

In this experiment, learners will conduct chemical and physical tests to identify mystery substances.

In this activity, learners build models of comets, using edible materials, to learn about comets' structure.