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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 quick activity, learners drink Avogadro's number worth of molecules - 6.02x10^23 molecules!

In this demonstration, cook a cake using the heat produced when the cake batter conducts an electric current.

In this activity, learners explore the concepts of density and basic chemical reactions as they create a homemade lava lamp effect using water, oil, food coloring, and Alka-Seltzer tablets.

In this physics activity (page 14 of the PDF), learners gain a better understanding of how friction and mass affect objects by comparing the rotational inertia of raw and hard-boiled eggs.

This is an activity about friction as well as kinetic and potential energy.

In this math lesson, learners use fruit to learn about proportions and percentages. Learners compare the weights of the edible and non-edible portions of fruit.

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 make their own rock candy. Crystals will grow from a piece of string hanging in a cup of sugar water. The edible crystals may take up to a week to form.

In this math lesson, learners use slices of bread and geoboards to explore several ways to divide a rectangle in half. Learners also identify equivalent fractions that represent one-half.

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 activity, learners make "solar cookies," edible models of the Sun's outer layers using sugar cookies and toppings.

In this activity, learners explore how their sense of smell affects their taste buds. Learners taste different flavored jelly beans while holding their nose.

This activity was designed for blind learners, but all types of learners can explore the process used to cast and mold molten metal, glass, and plastics.

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.

Don't scream for ice cream -- make it with milk, sugar, flavoring and some 'salt-water' ice. Discover the chemistry of ice cream by creating your own.

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

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

In this activity, learners explore fractions as they help gators share pies.