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Create a chemical reaction that makes cheese! This hands-on activity demonstrates that molecules and atoms are tiny particles that make up everything around us.

In this activity on page 7 of the PDF, learners follow a recipe to make a dough similar to the clay artists use to make sculptures.

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

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

Learners see that a carrot slice sinks in fresh water and floats in saltwater.

Learners place multiple M&M's in a plate of water to watch what happens as the candies dissolve.

In this colorful activity (page 6 of the PDF), learners will make a multicolor density column by using different concentrations of sugar solutions.

In this quick activity (page 1 of PDF under SciGirls Activity: Exercise and Memory), learners will investigate what happens to bubble gum when it is chewed for 5-10 minutes.

Learners use M&Ms® (or any other multi-color, equally-sized small candy or pieces) to create a pie graph that expresses the composition of air.

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

In this environmental education demonstration (page 6 of the PDF), learners will see a tangible representation of the scarcity of soil resources on earth.

Learners conduct a "blind" taste-test of several types of enhanced or fitness water drinking water that has commercially added substances like vitamins, sugars, or herbs.

In this activity/demo, learners discover how liquid nitrogen cools a creamy mixture at such a rapid rate that it precipitates super fine grained (nano) ice cream.

In this physics activity, learners attempt to lift a jar full of rice using only a spoon.

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 (25th on the page) about learning and memory, learners explore a training method that animal trainers employ called "shaping." Working in pairs, learners will attempt to "shape" each

In this activity on page 2 of the PDF, learners discover how color changes can help scientists distinguish between acids and bases.

In this activity, learners will turn cream and salt into butter—using marbles. Learners will explore how shaking up fat globules help them create homemade butter.

In this activity, learners make instant ice cream without using a freezer.

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.