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In this activity (Page 30 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours.

In this activity, learners make slides of onion cells and their own cheek cells. Use this lab to teach learners how to prepare microscope slides and use a microscope.

In this chemistry activity, learners are asked to form a hypothesis about the behavior of milk as household detergents act upon it.

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 activity, learners explore chemistry and the microbial world by making their own sourdough starter and bread at home using only flour and water.

Learners set up three different bowls, each with a different mass of oatmeal. Learners monitor the temperature of the oatmeal and find that larger masses take longer to cool.

Using yeast, sugar, and water, learners create a chemical reaction which produces carbon dioxide (CO2) gas inside a 2-liter bottle. They use this gas to inflate a balloon.

In this activity, learners create a gelatinous slime using guar gum powder and borax. Educators can use this simple activity to introduce learners to colloids.

In this activity, learners explore deoxyribonucleic acid (DNA), a nanoscale structure that occurs in nature.

In this activity, learners will discover why there are holes in bread.

DNA is the thread of life. Encoded in its genetic sequence is the information that makes each of us unique. This activity allows you to see long, stringy strands of DNA extracted from wheat germ.

In this chemistry activity, learners perform three chemical reactions in a sealed zip-top bag. Learners will record their observations and classify the changes as chemical or physical.

In this chemistry activity, learners use spaghetti to explore density and chemical reactions.

This is an activity about robotics programming. Learners will discover how precise programmers have to be as they instruct a friend to make a peanut butter and jelly sandwich.

In this genetics activity, learners discover how to extract DNA from green split peas.

In this activity, learners test the pH of safe liquids available at home by creating a pH indicator from mashed blueberries.

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

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 conduct a controlled experiment to examine how temperature will affect the height of a soda geyser.

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