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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.

This lab activity has learners create a pendulum with a one-second period.

In this activity, learners explore chemistry and the microbial world by making their own sourdough starter and bread at home using only flour and water.

Learners set up three different bowls, each with a different mass of oatmeal. Learners monitor the temperature of the oatmeal and find that larger masses take longer to cool.

In this classic hands-on activity, learners estimate the length of a molecule by floating a fatty acid (oleic acid) on water.

In this lab (Activity #2 on page), learners compare bacteria growth on two petri dishes containing nutrient agar. Learners touch the doors, faucets, etc.

In this activity, learners use simple items to construct a device for indicating air pressure changes.

In this activity, learners measure the amount of carbon dioxide in a carbonated drink.

Learners build simple catapults and use them to launch cotton balls.

In this activity, which requires adult supervision, learners get to explore the awesome power of chemistry.

In this activity, learners make a miniature greenhouse or "terrarium" to explore the greenhouse effect.

In this activity (page 59 of the PDF), learners spin and observe false eyelashes in jars of water (prepared at least 1 day ahead of time) to investigate the effects of different types of motion on the

In this chemistry activity, learners perform three chemical reactions in a sealed zip-top bag. Learners will record their observations and classify the changes as chemical or physical.

In this activity, learners investigate the movement of water into and out of a polymer. Learners test the diffusion of water through gummy bears, which are made of sugar and gelatin (a polymer).

In this activity (1st activity on the page), learners explore their sense of taste and the structure of the tongue by taste-testing various foods.

In this activity, learners will perform various investigations to understand the vestibular-ocular reflex and learn about the importance of visual cues in maintaining balance.

Learners combine hydrogen peroxide with three different forms of potato: raw chunks, ground chunks, and boiled chunks.

In this lab (Activity #1 on page), learners explore how we see color.

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 carry out a scientific investigation of dust in their classroom. Learners produce an analysis on graph paper of the dust they collect over the course of a few days.