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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 outdoor, freshwater activity, learners explore the behavior and food preferences of crawdads (or crabs) by "fishing" for them with various baits.

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 fun, hands-on autumn activity, learners experiment to discover whether the colored substances in leaves can be separated from the leaves.

In this lab exercise, learners explore diffusion, cell membranes and particle size using beets and three alcohols.

This laboratory exercise is designed to show learners how DNA can easily be extracted from lima bean bacteria. This experiment requires the use of a centrifuge (not included in cost of materials).

In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

In this activity, learners cook amino acids and sugar to explore the range of aromas released.

In this demonstration, learners observe how liquid nitrogen both boils and freezes ingredients to make ice cream in two minutes.

This laboratory exercise is designed to show learners how DNA can be extracted from a chunk of thymus (sweetbread) or liver.

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

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 create an electrical circuit and investigate how some dissolved substances conduct electricity.