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In this activity, learners will explore vegetative propagation while preparing food scraps to grow into plants.

In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

In this activity about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.

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

In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.

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 use food scraps from the kitchen to grow new vegetables.

In this activity, learners extract DNA from a strawberry and discover that DNA is in the food they eat.

In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.

Learners place cut flowers in colored water and observe how the flowers change. The flowers absorb the water through the stem and leaves.

In this activity, learners compare frog eggs to chicken eggs to better understand why frog eggs need water. Learners compare a boiled chicken egg to "frog eggs" represented by boiled tapioca.

In this activity, learners try to revive wilted celery. Learners discover that plants wilt when their cells lose water through evaporation. Use this activity to introduce capillary action.

Just like birds, some dinosaurs had air-filled (pneumatic) bones, which made the dinosaurs' skeletons lighter.

In this activity, learners build a model of a self-sustaining habitat (growing grass and beans from seeds).

This activity features two connected hands-on activities about dinosaur bones.

In this activity, learners investigate the process of osmosis by adding salt to a sealed bag of raw carrots and comparing it to a control.

In this activity (on pages 34-39), learners make a fairly detailed model of DNA using licorice and gumdrops.

Learners make kimchee or sauerkraut, which is really just fermented cabbage, in a 2-liter plastic bottle.

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

In this activity about combustion and energy, learners observe a burning candle in a sealed jar and the burning of white sugar.