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

In this activity, learners will explore the chemistry of cooking. They will learn about--and observe--the Maillard Reaction as they make their own browned butter.

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 nutrition activity (page 26 of PDF), learners consider the nutritional needs of people with specific dietary requirements, such as athletes, persons with diabetes and vegetarians, and create a

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.

In this activity, learners will discover how to make butter from scratch. One optional tips includes adding marbles to speed up the process.

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

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.

What's a Pickle-Oh? Two pieces of pickle on a stick are connected to a Pico Cricket (micro controller). When you slide the pickles apart the note changes.

In this nutrition activity (page 16 of PDF), learners document their individual eating habits and learn whether their eating patterns meet their needs.

In this activity, learners discover that the Moon, like Earth, is made up of layers of different materials. Learners work in teams to make models of the interiors of the Moon and Earth.

In this activity about the relationship between food and energy (page 8 of PDF), learners estimate average daily baseline energy (Calorie) needs and energy needs for different levels of activity.

In this activity, learners will create beautiful greeting cards by marbling with shaving cream and food dye. They will explore the chemistry behind the art of marbling.

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.

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.