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Create a chemical reaction that makes cheese! This hands-on activity demonstrates that molecules and atoms are tiny particles that make up everything around us.

In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

In this archaeology activity, learners consider ways in which excavating an underwater site is different from excavating a terrestrial site.

Learners observe and conduct experiments demonstrating the different properties of hot and cold materials.

Learners set up books with rubber bands stretched between the books. When two identical books are stretched apart and released, they move back toward each other an equal distance.

In this activity, learners use multiple thermometers, placed at different angles, and a lamp to investigate why some places on Earth's surface are much hotter than others.

This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise.

In this activity, learners extract DNA from wheat germ. Use this activity to introduce learners to DNA, biotechnology and genetic engineering.

Learners add drops of four liquids (water, alcohol, salt water, and detergent solution) to different surfaces and observe the liquids' behavior.

Fat is a very important component in our diet. It's the most efficient source of energy in our bodies, and plays an important role in the flavor of foods.

Learners observe projectile motion by launching wooden balls off of a table top. They set up a rubber-band launcher so that each ball experiences a consistent amount of force.

Learners see that a carrot slice sinks in fresh water and floats in saltwater.

In this chemistry activity, learners use thin layer chromatography to determine the molecular composition of different markers.

In this chemistry demonstration, learners will discover that phenolphthalein is a chemical that displays different colors depending on the acidity or basicity of the environment.

In this activity (on page 2 of the PDF), the learner places a golf ball between salt water and colored fresh water. The golf ball is not as dense as the saltwater.

In this activity, learners investigate color vision as well as plan and conduct their own experiments.

In this experiment with planaria (a type of flatworm), learners will investigate the capability of different body sections to regenerate.

This lab activity has learners create a pendulum with a one-second period.

Learners design their own experiment to investigate whether the temperature of the surrounding water affects the rate at which the colored coating dissolves from an M&M.

Learners compare the weight of equal volumes of wax, water, and clay. Learners discover that since the wax weighs less than an equal volume of water, it is less dense than water and will float.