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Create a chemical reaction that makes cheese! This hands-on activity demonstrates that molecules and atoms are tiny particles that make up everything around us.

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

In this activity, learners make "solar cookies," edible models of the Sun's outer layers using sugar cookies and toppings.

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

In this activity (on page 2 of PDF under GPS: Roller Coaster Design Activity), learners will use food cans of many different properties (sizes, shapes, and weights) and set two cans on their sides at

This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise.

In this activity, learners extract DNA from wheat germ. Use this activity to introduce learners to DNA, biotechnology and genetic engineering.

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 collection of demonstrations, learners explore Newton's Laws of Motion.

In this activity (Page 30 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours.

In this activity, learners explore the different salinities of various sources of water by taste-testing.

Learners see that a carrot slice sinks in fresh water and floats in saltwater.

In this activity (7th activity on the page), learners use their sense of hearing to find a "sound match." Learners shake containers filled with items like dry seeds, sand, beans, etc.

In this activity on page 4 of the PDF (Get Cooking With Chemistry), learners investigate ingredients that combine to produce gas bubbles.

In this activity, learners discover the primary physical properties used to separate pure substances from mixtures.

In this activity, learners explore how their sense of smell affects their taste buds. Learners taste different flavored jelly beans while holding their nose.

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

Learners place multiple M&M's in a plate of water to watch what happens as the candies dissolve.

In this activity, learners discover that as the salinity of water increases, the density increases as well. Learners prove this by attempting to float fresh eggs in saltwater and freshwater.

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.