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

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

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.

This exercise is designed to teach young learners the different parts of a plant (root, stems, leaves, flowers, fruit, and seeds), the basic functions of each part, and to show that tiny microscopic o

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 activity, learners create a gelatinous slime using guar gum powder and borax. Educators can use this simple activity to introduce learners to colloids.

In this activity, learners will discover why there are holes in bread.

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

In this genetics activity, learners discover how to extract DNA from green split peas.

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.

In this fun and delicious chemistry activity (page 1 of the PDF), learners will explore the difference between physical and chemical change by making homemade ice cream.

In the related activity called "Colors Collide or Combine," learners are intrigued by the apparent "line" that forms where colors from M&M coatings meet but do not mix.

In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.

Using a milk-based recipe, learners create "moo glue" which is basically white school-type glue. The "secret ingredient" in milk that helps make glue is a chemical called casein.