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

Molecular gastronomy is the scientific study of food preparation. Learners use self-assembly techniques to create edible capsules of chocolate syrup (food grade ingredients are required).

In this chemistry activity (page 5 of the PDF), learners will use milk and a few other basic ingredients to create a chemical change to make a color wheel.

In this activity, learners cook amino acids and sugar to explore the range of aromas released.

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.

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 chemistry investigation, learners combine common cooking substances (flour, baking powder, sugar, salt, pepper, oil, water, food coloring) to explore mixtures.

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

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 biology activity (page 3 of the PDF), learners will explore how plants turn sunlight into food through a process called photosynthesis.

In this activity on page 2 of the PDF (Get Cooking With Chemistry), learners conduct chemical tests on certain powders used in cooking.

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 activity on page 4 of the PDF (Get Cooking With Chemistry), learners investigate ingredients that combine to produce gas bubbles.

In this activity, learners experiment with different variables in making hollandaise sauce to achieve the correct texture and consistency.

In this activity on page 2 of the PDF, learners discover how color changes can help scientists distinguish between acids and bases.

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, learners separate the components of Gatorade using a home-made affinity column.

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