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In this activity, learners explore the different salinities of various sources of water by taste-testing.

In this activity, learners make their own edible DNA double helix out of candy and find out about the shape of DNA.

In this activity, learners conduct an experiment to explore how water flows up from a tree's roots to its leafy crown.

In this activity (2nd activity on the page), learners explore how the nose is responsible for part of the flavor we taste in food.

In this activity (3rd activity on the page), learners taste test different foods and categorize them as sweet, bitter, sour, or salty. Learners compare their results with the group.

Learners work as a group to create a map of their community. They use pasta to represent people, and glue the pasta on their maps to show areas of large population.

Learners investigate an iron-fortified cereal by stirring it with a strong magnet. They discover that metallic iron is present in some cereals.

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

In this optics activity, learners use a shoebox, colored cellophane and sunlight to "change" the colors of gumballs. Learners will be surprised when the green and blue gumballs appear black!

In this activity, learners explore healthy choices related to the foods they eat. The importance of a variety of fruits and vegetables to a healthy diet is the focus of the experience.

In this activity, learners compare frog eggs to chicken eggs to better understand why frog eggs need water. Learners compare a boiled chicken egg to "frog eggs" represented by boiled tapioca.

In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

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 make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.

In this activity, learners explore a bucket of sand and beach objects.