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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 explore what happens when polarized white light passes through a sugar solution.

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 activity, learners build models of atoms and molecules, then consider their role in different phases of matter, density, and mixtures and solutions.

In this activity (located on pages 23-24 of the PDF), learners are introduced to structural engineering and encouraged to practice goal-oriented building.

In this simulation, learners use M&M™ candy to explore radioactive isotope decay.

In this demonstration, learners compare the relative sizes and masses of scale models of the planets as represented by fruits and other foods.

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.

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 activity, learners make a solar oven. Learners witness the awesome power of the sun to make a yummy treat--a chocolate chip cookie!

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 build edible models of Jupiter and Earth to compare their sizes and illustrate the planets' internal layers.

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

In this quick SciGirls activity (page 1 of the PDF under SciGirls Activity: Doghouse Design), learners will be introduced to the concept of thermal conductivity.

Learners work in groups to construct bridges using stale marshmallows and toothpicks.

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