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In this health, cooking, and math activity, learners explore nutrition and examine nutrition labels.

In this activity related to Archimedes' Principle, learners use water displacement to compare the volume of an expanded gummy bear with a gummy bear in its original condition.

In this experiment, learners will conduct chemical and physical tests to identify mystery substances.

Learners work in groups to construct bridges using stale marshmallows and toothpicks.

In this activity (on page 2 of the PDF), learners make a plastic protein polymer from milk. Adding vinegar to milk causes the protein casein to solidify or curdle.

In this hands-on activity (on page 2 of the PDF), learners experiment with lemon juice and paper to create a message that can only be revealed using chemistry.

In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.

In this yummy chemistry activity which requires adult supervision, learners use sugar and water to explore how crystals form.

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

In this culinary activity, learners use multiple senses (sight, smell, touch, and taste!) to explore real seaweed samples.

In this activity, learners explore cooked chicken wings and identify the various parts including: bones (radius, ulna, humerus, shoulder joint, elbow joint), tendons, and cartilage.

This fun video explains how to make a batch of oobleck (or slime) and why this special substance is known as a "non-Newtonian" fluid. Watch as Mr.

In this interactive and informative group activity, learners use packages of M&M's to illustrate the difference between weather and climate.

In this nutrition activity (page 3 of the PDF), learners will record their food consumption for one day, and then evaluate how their actual diet matched up with the recommended diet.

In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

Learners observe the outside and inside of raw chicken eggs, record descriptions, and hypothesize what will happen when a facilitator drops an egg on the floor.

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.

Take the two-straw challenge and discover how pressure affects vacuums! In this activity, learners experiment with drinking through one and two straws, comparing the amount of liquid they can drink.

In this activity (2nd activity on the page), learners explore how the nose is responsible for part of the flavor we taste in food.

In this activity about olfaction (7th activity on the page), learners use natural ingredients to concoct their own perfume.