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In this activity, learners of all ages can become food scientists by experimenting with flour and water to make basic pasta.

In this activity, learners make different shapes that hold exactly one mole of gas (air).

In this experiment, learners use JOY liquid detergent and glycerin to make the largest bubble they can that lasts 15 seconds.

This is an activity in which learners will find that they can detect differences in concentration better with their nose (smelling) than with their eyes (seeing).

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

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

Learners smell balloons filled with different scents to guess what's inside. From this, they infer the presence and motion of scented molecules.

In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.

In this activity, learners discuss the different salinities of oceans, rivers and estuaries.