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

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

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.

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

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

In this activity, learners add food coloring to hot and cold water to see whether heating or cooling affects the speed of water molecules.

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 2 of the PDF (Get Cooking With Chemistry), learners conduct chemical tests on certain powders used in cooking.

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

Learners use their knowledge of color changes with red cabbage indicator to neutralize an acidic solution with a base and then neutralize a basic solution with an acid.

Learners mix a variety of substances with red cabbage juice. The juice changes color to indicate whether each substance is an acid or a base.

This laboratory exercise is designed to show learners how DNA can easily be extracted from yeast using simple materials.

In this art meets chemistry activity, early learners discover the almost magical absorbent properties of salt while creating ethereal watercolor paintings.