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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 food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

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

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

In this activity on page 4 of the PDF (Get Cooking With Chemistry), learners investigate ingredients that combine to produce gas bubbles.

In this fun hands-on activity, learners whip up a batch of cyber-dough (play dough) using math for measurements.

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

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 activity, learners examine baking powder, a combination of three powders: baking soda, cream of tartar, and cornstarch.

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.

Learners discover the bubble power of living cells in this multi-hour experiment with baker's yeast. Learners make a living yeast/water solution in a bottle, and add table sugar to feed the yeast.

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 activity learners observe mold growth on different types of bread by measuring and recording the growth rate.

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.

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

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

Learners investigate how temperature affects the rate of chemical reactions by observing how steel wool reacts with various types of Kool-Aid solutions at different temperatures.

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 engineering activity, learners investigate the differences between the strength of bridges made from flat and round building materials.