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In this activity related to plant biotechnology, learners extract DNA from fruit to investigate how it looks and feels.

In this activity, learners experiment with different variables in making hollandaise sauce to achieve the correct texture and consistency.

In this demonstration, learners compare the relative sizes and masses of scale models of the planets as represented by fruits and other foods.

In this outdoor, freshwater activity, learners explore the behavior and food preferences of crawdads (or crabs) by "fishing" for them with various baits.

In this fun, hands-on autumn activity, learners experiment to discover whether the colored substances in leaves can be separated from the leaves.

In this lab exercise, learners explore diffusion, cell membranes and particle size using beets and three alcohols.

In this math activity, learners use gingerbread cookies to collect and organize simple data. First, learners read "The Gingerbread Boy" by Paul Galdone.

In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

In this demonstration, learners observe how liquid nitrogen both boils and freezes ingredients to make ice cream in two minutes.

In this cooperative learning activity, learners visit ten stations and are challenged to think critically about various conservation questions and issues.

In this activity, learners build edible models of Jupiter and Earth to compare their sizes and illustrate the planets' internal layers.

In this nutrition/food science activity, learners conduct an experiment and record data to compare the amount of fat in different foods.

In this activity, learners create an electrical circuit and investigate how some dissolved substances conduct electricity.

This lesson will helps learners answer the question: How does the bombardment of micrometeoroids make regolith on the moon?

This math challenge, played with two players or a whole group, engages your problem solving skills.

In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.

In this activity, learners explore trebuchet design. Teams of learners construct trebuchets from everyday materials.

In this activity, learners separate the components of Gatorade using a home-made affinity column.

In this activity, learners bake cookies by following different recipes to better understand genetic mutations. Everyone in the group bakes the same type of cookie: chocolate chip.

In this activity, learners build one or more edible coral polyps and place them together to form a colony.