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

In this activity (page 19 of the PDF) learners will create a soda bottle bioreactor by exploring the science of composting, comparing variables such as reactor design, moisture content, and nutrient r

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 demonstration, learners compare the relative sizes and masses of scale models of the planets as represented by fruits and other foods.

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.

This activity was designed for blind learners, but all types of learners can explore the process used to cast and mold molten metal, glass, and plastics.

In this activity, learners make a solar oven. Learners witness the awesome power of the sun to make a yummy treat--a chocolate chip cookie!

In this activity (Page 22 of PDF), learners investigate the evolution of wheat by washing different types of dough with water and comparing the results.

This lesson will helps learners answer the question: How does the bombardment of micrometeoroids make regolith on the moon?

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

In this activity (Page 25 of PDF), learners investigate the evolution of wheat by creating dough from different flours, observing the samples of dough as they rise, and then baking the dough.

In this activity, learners make self-assembled polymer spheres.

In this activity, learners create a necklace of wheat germ DNA. Learners add alcohol to wheat germ so that the DNA clumps together.

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

In this activity, learners use chemistry to “self-assemble” gummy shapes. Learners discover that self-assembly is a process by which molecules and cells form themselves into functional structures.

In this activity, learners explore trebuchet design. Teams of learners construct trebuchets from everyday materials.

This is an activity (on page 2 of the PDF under Surface Area Activity) about surface area to volume ratio.

This activity uses Jell-O(R) to introduce learners to microfluidics, the flow of fluids through microscopic channels.