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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.

Fat is a very important component in our diet. It's the most efficient source of energy in our bodies, and plays an important role in the flavor of foods.

In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

In this activity (1st activity on the page), learners explore their sense of taste and the structure of the tongue by taste-testing various foods.

In this genetics activity, learners extract DNA from an onion, using detergent solution, a food processor, and rubbing alcohol. They will also discuss genetic engineering of plants.

In this chemistry activity, learners will test the pH of various foods and household substances using cabbage.

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

In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise.

In this colorful activity (page 6 of the PDF), learners will make a multicolor density column by using different concentrations of sugar solutions.

In this chemistry activity (on page 2 of the PDF), learners make a layered drink with liquids of different densities.

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

In this activity (5th activity on the page), learners explore how what you see influences taste. In experiment 1, learners taste five sodas, one of which is clear soda with orange food coloring.

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

In this activity about magnetism (page 17 of the pdf), learners experiment with magnets, exploring the concept of diamagnetic materials by seeing how a grape reacts to a magnetic field.

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

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

In this physics activity, learners experiment with the attractive and repulsive power of magnets.

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.