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

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

In this yummy biology activity (page 3 of the PDF), learners participate in a demonstration of natural selection.

In this electrochemistry activity, young learners and adult helpers create a battery from a potato to run a clock.

In this activity, learners drop impactors onto layers of graham crackers!

In this activity on page 9 of the PDF, learners test how flavoring extracts move through the walls of a balloon.

In this chemistry activity, learners will test the pH of various foods and household substances using cabbage.

In this activity, learners examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed.

In this activity, learners burn a peanut, which produces a flame that can be used to boil away water and count the calories contained in the peanut.

In this chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar.

In this activity on page 7 of the PDF (Get Cooking With Chemistry), learners conduct an experiment to get an idea of how cheese is made.

In this activity, learners make edible T. rex teeth (with adult assistance). The treat is a white and dark chocolate covered banana on a stick.

In this activity about water solubility and density, learners use critical thinking skills to determine why water can dissolve some things and not others.

Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.

In this activity, high voltage is applied across a pickle to emit a yellow glow. This activity should only be conducted by skilled adults and is best suited as a demonstration.

In this experiment, learners test multiple food items to see if they are an acid or base using an indicator solution created with red cabbage.

In this activity, learners test different food items by timing how long it takes each liquid to slide from the top of a ramp to the bottom.