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In this collection of demonstrations, learners explore Newton's Laws of Motion.

In this activity, learners explore what happens when polarized white light passes through a sugar solution.

In this activity, learners explore the engineering design process (EDP)—the process engineers use to solve design challenges.

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 conduct tests for proteins, glucose, and starch.

In this activity, learners will discover why there are holes in bread.

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

In this kinesthetic activity, learners move pom-pom "ions" across a membrane to simulate how an action potential is propagated along an axon.

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 activity, learners discover the principles of edible glass by making a supersaturated sugar solution.

Molecular gastronomy is the scientific study of food preparation. Learners use self-assembly techniques to create edible capsules of chocolate syrup (food grade ingredients are required).

In this activity, learners count and measure kidney beans to explore natural selection and variation. Learners measure the length of 50-100 beans.

In this activity (on page 14 of PDF), learners use a pan full of flour and some rocks to create a moonscape.

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

In this activity, learners use three types of cheesy snacks--cheese balls, cheese puffs, and Cheetos--to learn about polymers.

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

In this chemistry activity, learners will separate a mixture of FD&C dyes (colors certified and allowed by the US for the Food, Pharmaceutical, Cosmetics & Personal Care industry) to practice

In this activity, learners of all ages can become food scientists by experimenting with flour and water to make basic pasta.

In this yummy earth science activity (page 5 of the PDF), learners use fudge to learn about different kinds of lava.

Some animals can swallow food whole, but humans have to chew. In this activity, learners will investigate what saliva does chemically to food before we even swallow.