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

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 genetics activity, learners extract DNA from an onion, using detergent solution, a food processor, and rubbing alcohol. They will also discuss genetic engineering of plants.

Learners carefully pour vegetable oil, water, and corn syrup in any order into a cup and discover that regardless of the order they are poured, the liquids arrange themselves in layers the same way.

In this Energy and Environment activity (page 9 of the PDF), learners calculate the mass of a piece of gum, compare it to the mass of the gum's packaging, and then create a bar graph of the results.

In this fun chemistry activity (page 3 of the pdf), learners use cabbage juice to determine the pH of several substances.

In this nutrition/food science activity, learners conduct an experiment and record data to compare the amount of fat in different foods.

This is an activity that demonstrates how batteries work using simple household materials. Learners use a pickle, aluminum foil and a pencil to create an electrical circuit that powers a buzzer.

Learners design their own experiment to determine which M&M color dissolves the fastest in water.

In this activity, learners investigate whether having sugar already dissolved in water affects the speed of dissolving and the movement of sugar and color through the water.

In this physics activity, learners experiment with the attractive and repulsive power of magnets.