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In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source.

In this activity, learners burn a peanut, which produces a flame that can be used to boil away water and count the calories contained in the peanut.

In this chemistry activity, learners will separate a mixture of FD&C dyes (colors certified and allowed by the US for the Food, Pharmaceutical, Cosmetics & Personal Care industry) to practice

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

In this experiment, learners test multiple food items to see if they are an acid or base using an indicator solution created with red cabbage.

In this activity on page 7 of the PDF (Get Cooking With Chemistry), learners conduct an experiment to get an idea of how cheese is made.

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

In this activity, learners test different food items by timing how long it takes each liquid to slide from the top of a ramp to the bottom.

In this activity, learners extract DNA from wheat germ. Use this activity to introduce learners to DNA, biotechnology and genetic engineering.

In this chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.

In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

In this chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar.

In this chemistry activity, learners make indicator solution from red cabbage. Then, learners test everyday foods and household substances using the cabbage juice indicator.

This laboratory exercise is designed to show learners how DNA can easily be extracted from onion cells. It includes an optional test for the presence of DNA.

In this activity, learners use oil, water, food coloring and antacid tablets to create a bubbling lava lamp. Use this activity to introduce concepts related to density, hydrophobicity vs.

In this activity, high voltage is applied across a pickle to emit a yellow glow. This activity should only be conducted by skilled adults and is best suited as a demonstration.

In this activity on page 9 of the PDF, learners test how flavoring extracts move through the walls of a balloon.

In this activity, learners experiment with hydrogen peroxide, vinegar, yeast, and baking soda to produce hot and cold reactions. Use this activity to demonstrate exothermic and endothermic reactions.

In this exciting and tasty chemistry activity which requires adult supervision, learners explore how chemistry affects a simple everyday activity like cooking.

In this activity, learners conduct a series of hands-on experiments that demonstrate how the working of plants' veins, known as capillary action, enables water to travel throughout the length of a pla