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In this activity related to plant biotechnology, learners extract DNA from fruit to investigate how it looks and feels.

In this collection of demonstrations, learners explore Newton's Laws of Motion.

In this activity on page 4 of the PDF (Get Cooking With Chemistry), learners investigate ingredients that combine to produce gas bubbles.

In this activity, learners experiment with different variables in making hollandaise sauce to achieve the correct texture and consistency.

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

In this activity, learners use chemistry to “self-assemble” gummy shapes. Learners discover that self-assembly is a process by which molecules and cells form themselves into functional structures.

In this activity on page 2 of the PDF, learners discover how color changes can help scientists distinguish between acids and bases.

In this activity on page 2 of the PDF (Get Cooking With Chemistry), learners conduct chemical tests on certain powders used in cooking.

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.

This is an activity (on page 2 of the PDF under Surface Area Activity) about surface area to volume ratio.

In this challenge, learners figure out how to make a juice stain disappear.

In this cooperative learning activity, learners visit ten stations and are challenged to think critically about various conservation questions and issues.

In this activity, learners create an electrical circuit and investigate how some dissolved substances conduct electricity.

In this activity, learners explore the properties of metals at four stations. The stations include A) Magnetism and Breakfast Cereal; B) Conductivity of Metals; C) Alloys; and D) Metal Plating.

This laboratory exercise is designed to show learners how DNA can easily be extracted from wheat germ using simple materials.

In this activity, learners discover how a cabbage juice indicator helps identify acids and bases, and how iodine indicates the presence of starch.

In this demonstration, cook a cake using the heat produced when the cake batter conducts an electric current.

In this activity on page 6 of the PDF (Get Cooking With Chemistry), learners investigate yeast. Learners prepare an experiment to observe what yeast cells like to eat.

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