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In this activity, learners will estimate how many seeds are in a fruit or vegetable, then count to find out. The result: mix estimation with healthy eating.

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

En esta tira cómica, Mateo y Cientina emplean su conocimiento de la química y las medidas para esta actividad deliciosa - ¡hacer helado!

In this simulation, learners act out each digestive function of the organs, tissues, and cells in the digestive tract.

Make snack time into measuring time and learn to read Nutrition Facts labels. Try this when you’re using “pourable” foods, such as cereal, yoghurt, or juice.

In this edible experiment, learners pour "Magic Shell" chocolate into a glass of cold water. They'll observe as pillow shaped structures form, which resemble lavas on the sea floor.

In this activity, learners use a microscope to examine three different microbes: bacteria, yeast and paramecia. Educator will need to prepare the yeast solution one day before the activity.

Does yeast breathe? Find out by watching how plastic bags filled with yeast, warm water and different amounts of sugar change over time.

This is a series of three quick science activities to do with a spoon, knife, and fork. In the first two activities, learners use the flatware to explore optics, mirrors, reflection, and distortion.

In this activity, learners shrink the scale of the vast solar system to the size of their neighborhood.

In this chemistry activity (on page 2 of the PDF), learners make a layered drink with liquids of different densities.

In this activity (Page 22 of PDF), learners investigate the evolution of wheat by washing different types of dough with water and comparing the results.

In the related activity called "Colors Collide or Combine," learners are intrigued by the apparent "line" that forms where colors from M&M coatings meet but do not mix.

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

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

In this activity (Page 25 of PDF), learners investigate the evolution of wheat by creating dough from different flours, observing the samples of dough as they rise, and then baking the dough.

Learners write an invisible message using lemon juice on a piece of paper. They then develop the message by soaking the paper in a dilute iodine solution.

Using a milk-based recipe, learners create "moo glue" which is basically white school-type glue. The "secret ingredient" in milk that helps make glue is a chemical called casein.

Learners build structures from spaghetti and marshmallows to determine which structures are able to handle the greatest load.

In this chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar.