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In this culinary activity, learners use multiple senses (sight, smell, touch, and taste!) to explore real seaweed samples.

In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source.

In this outdoor activity and observation game, learners hunt for a variety of textures, colors, odors and evidence of organisms in the activity site.

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 fun and in depth hands-on experiment, learners test various liquid samples (distilled water, lemon juice, vinegar, and baking soda mixed with water) to determine their pH levels and identify e