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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 fun snack and craft activity, young learners make "Ants on a Log" and their own model of an insect. The purpose is to learn the three main insect body parts—head, thorax and abdomen.

In this a hands-on activity, learners explore how to put ice cream in an oven without it melting. Ideas in this activity include insulation and cooking.

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

In this activity, learners participate in fun movement activities while playing on a giant game board. Use this activity to get learners involved in physical activity.

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 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 hands-on activity, learners simulate the crashing and smashing of a meteor impact using household cooking supplies.

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 construction activity, students use a 2-liter bottle to build a fly trap.

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

No glue is needed for learners of any age to become marshmallow architects or engineers.

In this activity, learners make edible T. rex teeth (with adult assistance). The treat is a white and dark chocolate covered banana on a stick.

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.

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

Learners make kimchee or sauerkraut, which is really just fermented cabbage, in a 2-liter plastic bottle.

Learners mix liquid water with solid cornstarch. They investigate the slime produced, which has properties of both a solid and a liquid.