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This is an activity (located on page 3 of the PDF under Self-Assembly Activity) about self-assembly, the ability of molecules to assemble themselves according to certain rules.

In this activity, learners will discover how to make butter from scratch. One optional tips includes adding marbles to speed up the process.

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 fun, hands-on autumn activity, learners experiment to discover whether the colored substances in leaves can be separated from the leaves.

In this activity, learners make instant ice cream without using a freezer.

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 Energy and Environment activity (page 9 of the PDF), learners calculate the mass of a piece of gum, compare it to the mass of the gum's packaging, and then create a bar graph of the results.

Learners use a simple process to extract DNA from strawberries.

In this activity, learners cook amino acids and sugar to explore the range of aromas released.

In this activity, learners will turn cream and salt into butter—using marbles. Learners will explore how shaking up fat globules help them create homemade butter.

This laboratory exercise is designed to show learners how DNA can easily be extracted from onion cells. It includes an optional test for the presence of DNA.

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 add drops of alginate solution to a solution of calcium chloride. The alginate does not mix with the calcium chloride, but forms soft gel beads.

In this activity (page 12), learners apply the concepts of pixilation and pointillism to the world of biomedical science.

This activity features two connected hands-on activities about dinosaur bones.

In this activity, learners explore a bucket of sand and beach objects.

Eggs are placed in vinegar for one or two days to dissolve the shells. Then, learners place the eggs in water or corn syrup and observe them over a period of days.

In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

This activity was designed for blind learners, but all types of learners can explore the process used to cast and mold molten metal, glass, and plastics.

In this simple exploratory activity (1st activity on the page), blindfolded learners try to identify mystery items by smell.