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Make snack time into measuring time and learn to read Nutrition Facts labels. Try this when you’re using “pourable” foods, such as cereal, yoghurt, or juice.

This is a hands-on activity that uses bread and household materials to grow mold. Learners collect dust from a room, wipe it on food, and contain it. One to seven days later, mold has grown.

In this biology activity, learners recreate the process of digestion in a zip lock bag. A bit of soda pop added to some crumbled crackers approximates how acids in the stomach dissolve food.

In this chemistry activity (page 5 of the PDF), learners will see that chewing is more than just the crushing up of food; there is actually a chemical change going on at the same time.

In this activity (on pages 19-24 of PDF), learners soak chicken bones or eggshells in vinegar for several days.

In this activity (12th on the page), learners investigate their ability to discriminate (see) different colors.

In this introductory activity, learners discover that sugar and food coloring dissolve in water but neither dissolves in oil.

It's difficult to see convection currents in any liquid that's undergoing a temperature change, but in this Exploratorium Science Snack, you can see the currents with the help of food coloring.

In the kitchen, learners can perform their own density investigation.

In this science trick, learners get an egg to stand-up on its long-axis vertical to a table's top.

Do grapes, yes the grapes from the grocery store, move in the presence of a very strong magnet?

In this hands-on activity, learners explore static electricity through the use of common household products. They also explore the connection between static electricity and cold weather.

In this activity, learners thread gumdrops together to make a model of a polymer.

In this physics activity, learners will investigate the strength of egg shells.

In this yummy chemistry activity which requires adult supervision, learners use sugar and water to explore how crystals form.

In this physics activity (page 14 of the PDF), learners gain a better understanding of how friction and mass affect objects by comparing the rotational inertia of raw and hard-boiled eggs.

This is an activity about friction as well as kinetic and potential energy.

In this activity (last activity on the page), learners make a model of the eardrum (also called the "tympanic membrane") and see how sound travels through the air.

In this activity, learners make their own rock candy. Crystals will grow from a piece of string hanging in a cup of sugar water. The edible crystals may take up to a week to form.

In this activity about osmosis, learners use a naked egg (one with a dissolved eggshell) to learn about selectively permeable membranes.