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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.

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

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

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

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

In this chemistry activity, learners will separate a mixture of FD&C dyes (colors certified and allowed by the US for the Food, Pharmaceutical, Cosmetics & Personal Care industry) to practice

Albert Einstein proved that space bends around anything that has mass. This activity uses Jell-O's ability to bend around objects as a model for space bending around planets and stars.

In this outdoor, winter activity, learners find living green plants under the snow and determine the light and temperature conditions around the plants.