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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.

This modeling activity allows learners to discover for themselves what Mendel uncovered in his famous pea experiments.

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

This investigation provides learners with a hands-on activity that simulates the changing relationship of surface areas-to-volume for a growing cell.

In this math lesson, learners analyze the density of liquids in order to explore linear functions.

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 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 classic hands-on activity, learners estimate the length of a molecule by floating a fatty acid (oleic acid) on water.

In this lab (Activity #2 on page), learners compare bacteria growth on two petri dishes containing nutrient agar. Learners touch the doors, faucets, etc.

In this activity, learners use simple items to construct a device for indicating air pressure changes.

In this activity, learners measure the amount of carbon dioxide in a carbonated drink.

In this activity related to climate change, learners create and explore topographical maps as a means of studying sea level rise.

Learners build simple catapults and use them to launch cotton balls.

In this activity, which requires adult supervision, learners get to explore the awesome power of chemistry.

In this activity, learners make a miniature greenhouse or "terrarium" to explore the greenhouse effect.

In this activity (page 59 of the PDF), learners spin and observe false eyelashes in jars of water (prepared at least 1 day ahead of time) to investigate the effects of different types of motion on the

In this chemistry activity, learners perform three chemical reactions in a sealed zip-top bag. Learners will record their observations and classify the changes as chemical or physical.

In this activity, learners investigate the movement of water into and out of a polymer. Learners test the diffusion of water through gummy bears, which are made of sugar and gelatin (a polymer).

In this activity, learners will examine a variety of seeds, describe them, and determine how they are dispersed.

In this activity (1st activity on the page), learners explore their sense of taste and the structure of the tongue by taste-testing various foods.