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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

In this activity, learners explore what happens when polarized white light passes through a sugar solution.

Learners design their own experiment to investigate whether the temperature of the surrounding water affects the rate at which the colored coating dissolves from an M&M.

In this activity, learners examine baking powder, a combination of three powders: baking soda, cream of tartar, and cornstarch.

In this activity, learners build models of atoms and molecules, then consider their role in different phases of matter, density, and mixtures and solutions.

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

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

Learners carefully pour vegetable oil, water, and corn syrup in any order into a cup and discover that regardless of the order they are poured, the liquids arrange themselves in layers the same way.

In this activity, learners create a gelatinous slime using guar gum powder and borax. Educators can use this simple activity to introduce learners to colloids.

In this genetics activity, learners discover how to extract DNA from green split peas.

In this quick SciGirls activity (page 1 of the PDF under SciGirls Activity: Doghouse Design), learners will be introduced to the concept of thermal conductivity.

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.

In this activity, learners use a model for how fishing affects marine life populations, and will construct explanations for one of the reasons why fish populations are declining.

In this design challenge activity, learners build a shock-absorbing system that will protect two “astronauts” when they land.

In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.

In this demonstration, cook a cake using the heat produced when the cake batter conducts an electric current.

Learners carefully look at four known household crystals.

In this activity about food safety and nutrition, learners investigate safe food preparation by making fruit ice cream.