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In this biology activity (page 8 of the PDF), learners will explore how saliva assists in the beginning of the digestive process.

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.

In this activity, learners explore the concept of density by pouring 5 different liquids into a jar. Food coloring is added if needed to give each liquid a distinct color.

Using two baby food jars, food coloring, and an index card, you'll 'marry' the jars to see how hot water and cold water mix.

In this activity, learners cook amino acids and sugar to explore the range of aromas released.

In this activity, learners follow a recipe to make hollandaise sauce. Learners discover how cooks use egg yolks to blend oil and water together into a smooth mix.

In this activity on page 6 of the PDF (Get Cooking With Chemistry), learners investigate yeast. Learners prepare an experiment to observe what yeast cells like to eat.

Capture soap bubble patterns on paper! In this activity, learners can create beautiful pictures from popping soap bubbles.

In this activity exploring liquid dynamics, learners design and build a clay channel in a tray of water and then see what happens when food coloring and liquid soap are added to the mix.

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 extract DNA from a strawberry and discover that DNA is in the food they eat.

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 (on page 2 of PDF under GPS: Roller Coaster Design Activity), learners will use food cans of many different properties (sizes, shapes, and weights) and set two cans on their sides at

Learners grow sugar crystals (rock candy). They make a hot solution that has an excess of sugar dissolved in it, then as the solution cools, they see sugar crystals form.

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

This activity provides a hands-on experience with a scale model, a relatively high viscosity fluid, and feeding behaviors.

This is an activity (located on page 3 of the PDF under Self-Assembly Activity) about self-assembly, the ability of molecules to assemble themselves according to certain rules.

In this activity, learners use household materials to investigate and explore their ability to smell an odor.

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

In this activity, learners will explore the density of an object in water. Learners will compare what happens to fruits and vegetables in regular and salt water.