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

In this activity, learners use marshmallows and gum drops to construct seven models of molecules. Learners classify (solid, liquid or gas) and draw diagrams of the molecules.

In this simulation, learners act out each digestive function of the organs, tissues, and cells in the digestive tract.

In this edible experiment, learners pour "Magic Shell" chocolate into a glass of cold water. They'll observe as pillow shaped structures form, which resemble lavas on the sea floor.

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

In this hands-on activity, learners make the world's simplest Cartesian diver, using only a plastic bottle, some water, and a condiment packet.

In this open-ended multicultural lab activity, learners investigate the effectiveness of herbal remedies.

In this activity, learners bake cookies by following different recipes to better understand genetic mutations. Everyone in the group bakes the same type of cookie: chocolate chip.

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.

In this activity, learners follow step-by-step instructions to build a gel electrophoresis chamber using inexpensive materials from local hardware and electronic stores.

In this activity, learners conduct a controlled experiment to examine how temperature will affect the height of a soda geyser.

In this activity, learners sublimate dry ice and then taste the carbon dioxide gas.

In this yummy chemistry activity which requires adult supervision, learners use sugar and water to explore how crystals form.

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.

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 about olfaction (7th activity on the page), learners use natural ingredients to concoct their own perfume.

This three-part lab helps learners understand the essential principles governing diffusion and osmosis.

This lesson is designed to serve as an introduction to the immune system. It can stand alone or it can lead into further studies of the immune system.

In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

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