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

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

In this fun, hands-on autumn activity, learners experiment to discover whether the colored substances in leaves can be separated from the leaves.

In this activity, learners investigate the process of osmosis by adding salt to a sealed bag of raw carrots and comparing it to a control.

In this activity, learners use food scraps from the kitchen to grow new vegetables.

In this activity (on pages 34-39), learners make a fairly detailed model of DNA using licorice and gumdrops.

In this activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.

In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

In this activity about the relationship between food and energy (page 8 of PDF), learners estimate average daily baseline energy (Calorie) needs and energy needs for different levels of activity.

In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

In this activity on page 7 of the PDF, learners investigate the solubility of gas in water at different temperatures. This experiment will help learners determine if temperature affects solubility.

In this activity about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.

In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.

In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

In this activity, learners use a microscope to examine three different microbes: bacteria, yeast and paramecia. Educator will need to prepare the yeast solution one day before the activity.

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

In this activity on page 6 of the PDF (Get Cooking With Chemistry), learners investigate yeast. Learners prepare an experiment to observe what yeast cells like to eat.

This is an activity (located on page 3 of the PDF under Self-Assembly Activity) about self-assembly, the ability of molecules to assemble themselves according to certain rules.