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In this activity, learners make self-assembled polymer spheres.

Learners make kimchee or sauerkraut, which is really just fermented cabbage, in a 2-liter plastic bottle.

Learners mix liquid water with solid cornstarch. They investigate the slime produced, which has properties of both a solid and a liquid.

In this activity, learners make optical fibers out of strips of gelatin.

In this activity, learners compare frog eggs to chicken eggs to better understand why frog eggs need water. Learners compare a boiled chicken egg to "frog eggs" represented by boiled tapioca.

In this math game (Page 15 of the Dining Out! PDF), learners figure discounts and/or profit increases for various food totals. Learners add decimals to $100.

In this nutrition activity (page 16 of PDF), learners document their individual eating habits and learn whether their eating patterns meet their needs.

In this activity, learners investigate the history and development of agricultural biotechnology.

In this math lesson, learners apply the concepts of ratios and percentages to the distribution of letters contained in a box of Alphabits® cereal.

In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

In this activity about the relationship between food and energy (page 8 of PDF), learners estimate average daily baseline energy (Calorie) needs and energy needs for different levels of activity.

In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

In this chemistry activity, learners use spaghetti to explore density and chemical reactions.

This activity (on page 3 of the PDF under GPS: Body Electricity Activity) is a full inquiry investigation into conductivity.

In this activity on page 6 of the PDF (Chemistry—It’s Elemental), learners explore some of the properties of copper using a few common household ingredients.

In this biology activity (page 8 of the PDF), learners will explore how saliva assists in the beginning of the digestive process.

In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.

In this activity on page 8 of the PDF, learners investigate vitamin C. Learners conduct a chemistry experiment to determine if Tang drink mix or orange juice contains more vitamin C.

In this matchmaking activity (on page 2 of the PDF under GPS: Animal Scent Activity), learners will each have a scented cotton ball taped to their shoulder. The scent (e.g.

In this chemistry activity (page 5 of the PDF), learners will use milk and a few other basic ingredients to create a chemical change to make a color wheel.