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In this nutrition activity (page 3 of the PDF), learners will record their food consumption for one day, and then evaluate how their actual diet matched up with the recommended diet.

In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

In this activity, learners explore trebuchet design. Teams of learners construct trebuchets from everyday materials.

In this activity, learners transform everyday milk into small plastic figurines and jewelry. Use this activity to introduce learners to monomers and polymers.

In this outdoor, winter activity, learners find living green plants under the snow and determine the light and temperature conditions around the plants.

In this chemistry activity, learners will learn how to make their own pH indicator using cabbage leaves, and then test common household items with their homemade indicator.

In this activity, learners review the history of gumball machines and explore potential and kinetic energy, while working in teams to build a gumball slide.

In a series of three experiments, learners explore the basics of biotechnology using self-locking plastic baggies. Each experiment demonstrates a phenomenon or principle of biotechnology.

In this activity, learners work in groups to design a parachute out of household items that keeps an egg secure when dropped from a certain height.

Learners combine hydrogen peroxide with three different forms of potato: raw chunks, ground chunks, and boiled chunks.

In this activity, learners explore how product design differences can affect the success of a final product -- in this case a bag for holding candy.

In this activity, learners separate the components of Gatorade using a home-made affinity column.

This simple and engaging astronomy activity explains nuclear fusion and how radiation is generated by stars, using marshmallows as a model.

In this activity, learners thread gumdrops together to make a model of a polymer.

In this data analysis activity, learners use data collected by the Commission for the Conservation of Antarctic Marine Living Resources (CCAMLR) to study Chilean sea bass populations.

In this activity, learners will explore the chemistry of cooking. They will learn about--and observe--the Maillard Reaction as they make their own browned butter.

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 chemistry meets cooking activity, learners make carbonated, vanilla ice cream using dry ice and denatured ethanol, which are both inexpensive and accessible.

Learners follow directions to construct a solar oven that really cooks! The solar oven uses aluminum foil to reflect sunlight into a cooking chamber, which is painted black.

In this activity related to Archimedes' Principle, learners use water displacement to compare the volume of an expanded gummy bear with a gummy bear in its original condition.