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In this experiment, learners test multiple food items to see if they are an acid or base using an indicator solution created with red cabbage.

In this activity, learners investigate the history and development of agricultural biotechnology.

In this activity, learners explore how ordinary marshmallows expand when heated in a microwave.

In this chemistry activity (page 5 of the PDF), learners will see that chewing is more than just the crushing up of food; there is actually a chemical change going on at the same time.

In this activity, learners mix water, cooking oil, and liquid food coloring to create beautiful colored designs in a cup. Use this activity to explore liquid density and solubility.

In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.

In this activity, learners follow step-by-step instructions to build a gel electrophoresis chamber using inexpensive materials from local hardware and electronic stores.

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 simulation of natural selection, learners use binder clips in three different sizes to represent the diversity of beak sizes in a bird population.

In this outdoor game, learners simulate a herd of deer trying to survive in an area called the "home range." Learners explore the concept of "carrying capacity"—what size population of an organism can

In this activity, learners investigate the food, water, and space needs of common livestock animals.

This is an outdoor activity designed to demonstrate evolution of feeding behavior in flocking, schooling or herding animals that maximizes allocation of food resources and enhances survival.

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.

In this three-part activity, learners use food to determine the effects of wind, sandblasting and water on regolith (dust) formation and deposition on Earth.

In this outdoor, freshwater activity, learners explore the behavior and food preferences of crawdads (or crabs) by "fishing" for them with various baits.

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

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.