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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 a series of three experiments, learners explore the basics of biotechnology using self-locking plastic baggies. Each experiment demonstrates a phenomenon or principle of biotechnology.

In this activity on page 3 of the PDF, learners investigate how much sugar is in a soda. Learners use sugar cubes to measure and calculate the amount of sugar in a bottle of soda.

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

In this activity, learners make their own edible DNA double helix out of candy and find out about the shape of DNA.

Learners make a "menu" of any plants in their lunch for Monday through Friday and draw the plants from their lunch.

Learners work as a group to create a map of their community. They use pasta to represent people, and glue the pasta on their maps to show areas of large population.

In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.

In this activity (page 7 of the PDF), learners will investigate the contents of owl pellets. Learners will discover how owls digest their food as well as the kind of animals they eat.

In this activity about olfaction (7th activity on the page), learners use natural ingredients to concoct their own perfume.

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 explore how their sense of smell affects their taste buds. Learners taste different flavored jelly beans while holding their nose.

In this activity, learners compare frog eggs to chicken eggs to better understand why frog eggs need water. Learners compare a boiled chicken egg to "frog eggs" represented by boiled tapioca.

In this genetics activity, learners discover how to extract DNA from green split peas.

Your tongue can sense about 6 different flavors (salty, sweet, bitter, sour, umami/savory, and fat), but your nose provides a lot more "taste" information than you realize when you eat.

In this chemistry activity (page 5 of the PDF), learners make an acid-base indicator using cabbage. Learners then explore how various subtances react with this indicator.

Learners place cut flowers in colored water and observe how the flowers change. The flowers absorb the water through the stem and leaves.

This is an activity about the adaptations that allow the Aye-aye to survive in its habitat. Learners will explore how the Aye-aye collects food and how this is influenced by their specialized finger.

In this math activity, learners guess which cereals contain the most sugar. Learners use the nutrition labels on the cereal boxes to find the cereal with the least amount of sugar.

In this activity, learners sublimate dry ice and then taste the carbon dioxide gas.