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

In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

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

This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise.

In this chemistry activity (on page 2 of the PDF), learners make a layered drink with liquids of different densities.

In this activity about magnetism (page 17 of the pdf), learners experiment with magnets, exploring the concept of diamagnetic materials by seeing how a grape reacts to a magnetic field.

In this activity, learners will make their own slushies and learn some of the science behind how the process works.

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

Don't scream for ice cream -- make it with milk, sugar, flavoring and some 'salt-water' ice. Discover the chemistry of ice cream by creating your own.

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

In this chemistry activity (page 1 of the PDF), learners will observe a physical change.

In this activity, learners add food coloring to hot and cold water to see whether heating or cooling affects the speed of water molecules.

In this sensory activity, young learners explore chemical reactions by making their own play dough from home.

In this Cyberchase activity, have fun measuring volumes and enjoy a delicious shake.

Does yeast breathe? Find out by watching how plastic bags filled with yeast, warm water and different amounts of sugar change over time.

Learners see that a can of regular cola sinks while a can of diet cola floats. As a demonstration, bubble wrap is taped to the can of regular cola to make it float.

In this activity, learners discover the primary physical properties used to separate pure substances from mixtures.

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.

Play with your food while learning about engineering! Build a spaghetti bridge, then test its strength by piling on the marshmallows, raw spaghetti, raw linguine and coins.

Eggs are placed in vinegar for one or two days to dissolve the shells. Then, learners place the eggs in water or corn syrup and observe them over a period of days.