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Learners investigate an iron-fortified cereal by stirring it with a strong magnet. They discover that metallic iron is present in some cereals.

Learners add drops of alginate solution to a solution of calcium chloride. The alginate does not mix with the calcium chloride, but forms soft gel beads.

In this activity, learners investigate vitamin C.

In this activity (on pages 19-24 of PDF), learners soak chicken bones or eggshells in vinegar for several days.

In this two-part activity, learners will extract their own DNA from their cheek cells and learn how DNA is analyzed and used to solve crimes.

In this activity, learners investigate the process of osmosis by adding salt to a sealed bag of raw carrots and comparing it to a control.

Learners combine different plant solutions -- made from fruits, vegetables, and flowers -- with equal amounts of vinegar (acid), water (neutral), and ammonia (base).

In this experiment, learners will conduct chemical and physical tests to identify mystery substances.

This lesson gives full instructions for making cabbage juice indicator, a procedure sheet for learners to record observations as they use the indicator to test materials, and extension activities to d

Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.

Learners use a simple process to extract DNA from strawberries.