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

In this chemistry activity, learners will learn how to make their own pH indicator using cabbage leaves, and then test common household items with their homemade indicator.

In this simple exploratory activity (1st activity on the page), blindfolded learners try to identify mystery items by smell.

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 matching activity (3rd activity on the page), learners use their sense of smell to match pairs of opaque containers filled with various smelly items like orange peel, roses, or moth balls.

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 about osmosis, learners use a naked egg (one with a dissolved eggshell) to learn about selectively permeable membranes.

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 activity, young learners (2 years and up) explore tree structure and biology. Tree products are explored by painitng with fruit.

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

In this activity, learners will explore nature by creating food for birds. Learners will develop fine motor skills and engage in nature observation through this activity.

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 about dinosaurs and survival, learners use scrap materials to create a miniature dinosaur habitat that includes a food source, water source, and shelter.

In this fun snack and craft activity, young learners make "Ants on a Log" and their own model of an insect. The purpose is to learn the three main insect body parts—head, thorax and abdomen.

In this activity, learners construct a cereal chain as a model of how proteins are made in the cell.

Why does milk make some people sick? In this activity learners explore this question and explore the chemistry of milk, and our bodies!