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In this biology activity, learners recreate the process of digestion in a zip lock bag. A bit of soda pop added to some crumbled crackers approximates how acids in the stomach dissolve food.

In this chemistry activity, learners use spaghetti to explore density and chemical reactions.

In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.

In this activity, learners use water, oil, and food coloring to observe a chemical reaction that creates a shower of colors inside of a glass.

In this activity, learners create a necklace of wheat germ DNA. Learners add alcohol to wheat germ so that the DNA clumps together.

This is a series of three quick science activities to do with a spoon, knife, and fork. In the first two activities, learners use the flatware to explore optics, mirrors, reflection, and distortion.

In this chemistry activity, learners prepare two petri dishes, one filled with water and one filled with milk.

In this optics activity, learners explore how they can make gelatin stop light, but not stop them from seeing fruit suspended within.

In this sunny day activity, learners compare how a cup of water and a cup of tonic water reflect or refract light in the sun.

Make snack time into measuring time and learn to read Nutrition Facts labels. Try this when you’re using “pourable” foods, such as cereal, yoghurt, or juice.

In this edible experiment, learners pour "Magic Shell" chocolate into a glass of cold water. They'll observe as pillow shaped structures form, which resemble lavas on the sea floor.

In this quick activity, learners break the tension that happens when water develops a "skin." Learners use water, pepper and some soap to discover the wonders of surface tension—the force that attract

In this hands-on activity, learners make the world's simplest Cartesian diver, using only a plastic bottle, some water, and a condiment packet.

In this math activity, learners trace their hands and estimate the number of beans that can fit into their hand tracings. Then, learners glue the beans to the tracing to test out their estimations.

In this chemistry activity (page 5 of the PDF), learners will see that chewing is more than just the crushing up of food; there is actually a chemical change going on at the same time.

In this activity (2nd activity on the page), learners explore how the nose is responsible for part of the flavor we taste in food.

Take the two-straw challenge and discover how pressure affects vacuums! In this activity, learners experiment with drinking through one and two straws, comparing the amount of liquid they can drink.

In this activity, learners will explore the foods that are in their kitchen and what sugars are inside of them. Explore nutrition and food labels to better understand the foods you eat.

In this activity, learners sublimate dry ice and then taste the carbon dioxide gas.

In this activity, learners mix water, cooking oil, and liquid food coloring to create beautiful colored designs in a cup. Use this activity to explore liquid density and solubility.