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Fat is a very important component in our diet. It's the most efficient source of energy in our bodies, and plays an important role in the flavor of foods.

In this activity, learners investigate various appliances and electronics, discovering how much energy each uses and how much carbon dioxide (CO2) is released to produce that energy.

In this activity, learners experiment and observe how the color of materials that cover the Earth affects the amounts of sunlight our planet absorbs.

In this four-part activity, learners will discover the exciting world of light--the most important form of energy in our world--and be able to identify and describe different types of light.

In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

Learners mix a solution of luminol with hydrogen peroxide to produce a reaction that gives off blue light.

In this 7-10 day investigation, learners develop an understanding of waves and tides and their motion through discussion, demonstration, and hands-on activities.

In this activity about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.

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 life science activity (page 8 of the PDF), learners explore the carbon cycle by mixing yeast, sugar and water.

Learners use engineering design principles to construct and test a fully solar-powered car. Solar car kits usually include a photovoltaic cell and motor; some include a chassis as well.

Visitors mix urea with water in one flask and mix calcium chloride with water in another flask. They observe that the urea flask gets cold and the calcium chloride flask gets hot.

In this activity about combustion and energy, learners observe a burning candle in a sealed jar and the burning of white sugar.