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

In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source.

Learners carefully look at four known household crystals.

In this physics demonstration, learners are challenged to insert a straw the furthest into a potato.

In this activity, learners review and discuss weathering, erosion and mass wasting, to gain a stronger understanding of how Hickory Run’s Boulder Field was formed after the Laurentide Continental Glac

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

This lesson gives full instructions for making cabbage juice indicator, a procedure sheet for learners to record observations as they use the indicator to test materials, and extension activities to d

Learners design their own experiment to determine which M&M color dissolves the fastest in water.

In this activity, learners use things from the kitchen as building materials to explore how shapes contribute to the strength of different structures.

In this activity, learners burn a peanut, which produces a flame that can be used to boil away water and count the calories contained in the peanut.

In this two-part activity, learners use household items to smell the difference between some stereoisomers, or molecules which are mirror images of one another.

This laboratory exercise is designed to show learners how DNA can easily be extracted from wheat germ using simple materials.

In this activity, learners extract DNA from a strawberry and discover that DNA is in the food they eat.

In this activity on page 6 of the PDF (Get Cooking With Chemistry), learners investigate yeast. Learners prepare an experiment to observe what yeast cells like to eat.

In this three-part activity, learners use food to determine the effects of wind, sandblasting and water on regolith (dust) formation and deposition on Earth.

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

In this activity, learners sublimate dry ice and then taste the carbon dioxide gas.

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

In this introductory activity, learners discover that sugar and food coloring dissolve in water but neither dissolves in oil.

In this outdoor activity, learners find out the color of food that jays prefer and then try to change the birds' preference by altering the taste of the food with salt.