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In this nutrition/food science activity, learners conduct an experiment and record data to compare the amount of fat in different foods.

In this outdoor activity, learners find out the color of food that jays prefer and then try to change the birds' preference by altering the taste of the food with salt.

In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

In this activity, learners perform an experiment that replicates the dilemma faced by birds in acquiring food from a confined area.

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

In this activity on page 6 of the PDF (Get Cooking With Chemistry), learners investigate yeast. Learners prepare an experiment to observe what yeast cells like to eat.

In this outdoor, freshwater activity, learners explore the behavior and food preferences of crawdads (or crabs) by "fishing" for them with various baits.

In this activity, learners are divided into teams.

This is an activity (located on page 3 of the PDF under Self-Assembly Activity) about self-assembly, the ability of molecules to assemble themselves according to certain rules.

In this four-day activity, learners grow bacteria and/or fungi from a variety of locations and compare the results.

This activity (page 2 of the PDF under SciGirls Activity: Bogs) is a full inquiry investigation into decomposition.

In this two-part activity, learners will extract their own DNA from their cheek cells and learn how DNA is analyzed and used to solve crimes.

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

In this chemistry activity (page 8 of the PDF), learners will identify the instances of physical change, chemical change, and solutions while making homemade soda pop.

In this activity (located on page 5 of PDF), learners work in groups to create dig sites for display.

This laboratory exercise is designed to show learners how DNA can easily be extracted from wheat germ using simple materials.

In this activity related to plant biotechnology, learners extract DNA from fruit to investigate how it looks and feels.

This laboratory exercise is designed to show learners how DNA can be extracted from a chunk of thymus (sweetbread) or liver.

In this outdoor activity, learners construct bird feeders and set them up at to investigate bird behavior for one or two weeks. Multiple feeder designs are suggested.

In this activity, learners explore dinosaur fossils by making an edible treat. First, learners read "Dinosaur Bones" by Aliki to examine how fossils are formed.