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In this activity, learners explore the engineering design process (EDP)—the process engineers use to solve design challenges.

In this activity/demo, learners discover how liquid nitrogen cools a creamy mixture at such a rapid rate that it precipitates super fine grained (nano) ice cream.

In this physics activity, learners attempt to lift a jar full of rice using only a spoon.

In this activity, learners make instant ice cream without using a freezer.

This exercise is designed to teach young learners the different parts of a plant (root, stems, leaves, flowers, fruit, and seeds), the basic functions of each part, and to show that tiny microscopic o

In this activity, learners investigate the olfactory system by conducting several experiments.

In this nutrition and estimation activity (page 12 of PDF), learners estimate serving sizes of different foods and compare their estimates to serving size information provided on nutrition food labels

In this electrochemistry activity, young learners and adult helpers create a battery from a potato to run a clock.

In this activity, learners drop impactors onto layers of graham crackers!

In this kinesthetic activity, learners move pom-pom "ions" across a membrane to simulate how an action potential is propagated along an axon.

This activity (on page 3 of the PDF under GPS: Animal Scent Activity) is a full inquiry investigation into animal behavior.

In this activity about human anatomy (page 20 of PDF), learners investigate the structure of muscles by comparing yarn and cooked meat.

In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

In this activity, learners discover the principles of edible glass by making a supersaturated sugar solution.

Through this nutrition activity (page 5 of the PDF), learners will understand—and probably be surprised by—how big serving sizes of various foods should be.

In this experiment, learners will conduct chemical and physical tests to identify mystery substances.

In this culinary activity, learners use multiple senses (sight, smell, touch, and taste!) to explore real seaweed samples.

In this activity, learners use a model for how fishing affects marine life populations, and will construct explanations for one of the reasons why fish populations are declining.

In this activity, learners use a microscope to examine three different microbes: bacteria, yeast and paramecia. Educator will need to prepare the yeast solution one day before the activity.

In this activity about food safety and nutrition, learners investigate safe food preparation by making fruit ice cream.