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In this activity, learners mix milk, vinegar, baking soda, and water to create sticky glue. Use this activity to explain how engineers develop and evaluate new materials and products.

Learners observe and conduct experiments demonstrating the different properties of hot and cold materials.

In this activity, learners build models of atoms and molecules, then consider their role in different phases of matter, density, and mixtures and solutions.

In this activity, learners discover how gelatin can be used as a medium for drug delivery. Learners create colored gelatin and then cut out pieces of the gelatin to simulate medicine (pills).

In this activity, learners discover how a cabbage juice indicator helps identify acids and bases, and how iodine indicates the presence of starch.

Each learner chews a piece of gum until it loses its flavor, and then leaves the gum to dry for several days.

In this activity on page 7 of the PDF, learners explore how engineers characterize building materials.

This lesson focuses on surface area and how the shape of sugar crystals may differ as they are grown from sugars of different coarseness.

In this activity, learners will discover why there are holes in bread.

In this hands-on science experiment, students combine their understanding of the different states of matter and the characteristics of various chemical reactions.

In this activity, learners discover the principles of edible glass by making a supersaturated sugar solution.

In this water activity, learners build boats that float and sink. First, learners listen to the book, "Who Sank the Boat" and practice making predictions throughout the story.

In this activity (on page 2 of the PDF), learners make a plastic protein polymer from milk. Adding vinegar to milk causes the protein casein to solidify or curdle.

In this activity, learners explore how product design differences can affect the success of a final product -- in this case a bag for holding candy.

In this activity, learners explore how engineers have met the challenge of keeping foods, liquids, and other items cool.

In this activity, learners explore the different salinities of various sources of water by taste-testing.

In this activity, learners use two different techniques to estimate how many little things fit into one bigger thing.

In this kitchen chemistry activity, learners explore the chemistry of crystals by making sugar crystals, consider a common chemical reaction type responsible for the rising of muffins and cake in the

Learners explore capillary action in plants (such as plants ability to move water from roots to leaves) in an investigation called Paper Blooms.

In this activity on page 2 of the PDF, learners test different materials to find out which is the best insulator.