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In this activity, learners explore how their sense of smell affects their taste buds. Learners taste different flavored jelly beans while holding their nose.

Learners design their own experiment to investigate whether the temperature of the surrounding water affects the rate at which the colored coating dissolves from an M&M.

In this math activity, learners create their own units of measurement by making noodle rulers. Learners practice estimating and measuring objects using the noodle rulers .

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 demonstration, learners observe the effects of air pressure. They will watch as marshmallows inside a bottle expand as a vacuum pump removes air from the bottle.

In this chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.

In this electrochemistry activity, young learners and adult helpers create a battery from a potato to run a clock.

This is a highly visual demonstration that illustrates both the effects of density and chemical reactions.

This activity demonstrates the importance of wearing a helmet to protect the brain. An egg is used to symbolize a head with the shell as the skull and the inside of the egg as the brain.

In this challenge, learners figure out how to make a juice stain disappear.

In this physics demonstration, learners are challenged to break a raw egg just by squeezing it. Learners will be shocked by their inability to complete the deceivingly simple challenge.

In this demonstration about momentum, use physics to distinguish between a hard-boiled egg and a raw egg without cracking them open.

In this activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.

In this physics demonstration, learners are challenged to insert a straw the furthest into a potato.

In this activity, learners test what happens when they put baking power on different frozen liquids.

In this activity, learners follow a recipe to create play dough scented with fruit-flavored drink mix.

In this activity, learners discover how a cabbage juice indicator helps identify acids and bases, and how iodine indicates the presence of starch.

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

In this activity, learners try to revive wilted celery. Learners discover that plants wilt when their cells lose water through evaporation. Use this activity to introduce capillary action.

In this activity, learners follow simple historical maritime recipes to cook up hardtack and swanky, and then compare the foods they eat to what was served on ships in the past.