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In this quick activity, learners observe how the added sugar in a can of soda affects its density and thus, its ability to float in water.

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

In this activity, learners explore how ordinary marshmallows expand when heated in a microwave.

In this activity, learners explore the engineering design process (EDP)—the process engineers use to solve design challenges.

In this activity learners observe mold growth on different types of bread by measuring and recording the growth rate.

In this nutrition activity, learners explore food labels and consider the nutritional value of foods. Learners also explore units of measurement commonly used on food labels.

In this quick activity (page 1 of PDF under SciGirls Activity: Exercise and Memory), learners will investigate what happens to bubble gum when it is chewed for 5-10 minutes.

In this activity, learners investigate diffusion by creating underwater "fireworks" using food coloring, oil and water.

In this demonstration, learners observe the effects of air pressure. They will watch as marshmallows inside a bottle expand as a vacuum pump removes air from the bottle.

In this chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.

In this chemistry activity, learners are asked to form a hypothesis about the behavior of milk as household detergents act upon it.

In this environmental education demonstration (page 6 of the PDF), learners will see a tangible representation of the scarcity of soil resources on earth.

In this simulation, learners use M&M™ candy to explore radioactive isotope decay.

Learners conduct a "blind" taste-test of several types of enhanced or fitness water drinking water that has commercially added substances like vitamins, sugars, or herbs.

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 activity, learners use chemistry to “self-assemble” gummy shapes. Learners discover that self-assembly is a process by which molecules and cells form themselves into functional structures.

In this activity (25th on the page) about learning and memory, learners explore a training method that animal trainers employ called "shaping." Working in pairs, learners will attempt to "shape" each

In this engineering activity, learners investigate the differences between the strength of bridges made from flat and round building materials.

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 activity on page 2 of the PDF, learners discover how color changes can help scientists distinguish between acids and bases.