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In this activity, learners sublimate dry ice and then taste the carbon dioxide gas.

In this activity related to Archimedes' Principle, learners use water displacement to compare the volume of an expanded gummy bear with a gummy bear in its original condition.

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

This three-part lab helps learners understand the essential principles governing diffusion and osmosis.

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

In this activity (Page 22 of PDF), learners investigate the evolution of wheat by washing different types of dough with water and comparing the results.

In this activity, learners burn a peanut, which produces a flame that can be used to boil away water and count the calories contained in the peanut.

In this activity, learners will explore vegetative propagation while preparing food scraps to grow into plants.

In this activity, learners examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed.

Learners combine different plant solutions -- made from fruits, vegetables, and flowers -- with equal amounts of vinegar (acid), water (neutral), and ammonia (base).

In this laboratory activity, learners design an experiment to evaluate how environmental factors influence the growth of molds.

This experiment allows learners to experience a small scale "epidemic," demonstrating the ease with which disease organisms are spread, and enables learners to determine the originator of the "epidemi

In this activity related to climate change, learners create and explore topographical maps as a means of studying sea level rise.