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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.

In this activity (Page 30 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours.

In this activity/demo, learners discover how liquid nitrogen cools a creamy mixture at such a rapid rate that it precipitates super fine grained (nano) ice cream.

In this activity, learners use chemistry to “self-assemble” gummy shapes. Learners discover that self-assembly is a process by which molecules and cells form themselves into functional structures.

In this activity (25th on the page) about learning and memory, learners explore a training method that animal trainers employ called "shaping." Working in pairs, learners will attempt to "shape" each

In this yummy biology activity (page 3 of the PDF), learners participate in a demonstration of natural selection.

In this activity, learners explore deoxyribonucleic acid (DNA), a nanoscale structure that occurs in nature.

In this activity about osmosis, learners use a naked egg (one with a dissolved eggshell) to learn about selectively permeable membranes.

DNA is the thread of life. Encoded in its genetic sequence is the information that makes each of us unique. This activity allows you to see long, stringy strands of DNA extracted from wheat germ.

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 examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed.

In this activity, learners construct a cereal chain as a model of how proteins are made in the cell.

In this activity, learners burn a peanut, which produces a flame that can be used to boil away water and count the calories contained in the peanut.

In this chemistry activity, learners use the lowered freezing point of water to chill another mixture (ice cream) to the solid state.

In this demonstration/activity, learners observe as a regular size marshmallow is blown through a tube made from a manila file folder.

This is an activity about friction as well as kinetic and potential energy.

This activity was designed for blind learners, but all types of learners can use it to investigate heterogeneous and homogeneous mixtures and solutions, identify the differences, and explore the conce

Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.

What's a Pickle-Oh? Two pieces of pickle on a stick are connected to a Pico Cricket (micro controller). When you slide the pickles apart the note changes.

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