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In this activity (Page 30 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours.

In this activity, learners make slides of onion cells and their own cheek cells. Use this lab to teach learners how to prepare microscope slides and use a microscope.

In this activity, learners simulate taking HIV antiretroviral drugs by using Tic Tac mints and Kool-Aid packets.

In this activity learners observe mold growth on different types of bread by measuring and recording the growth rate.

In this activity, learners will turn cream and salt into butter—using marbles. Learners will explore how shaking up fat globules help them create homemade butter.

In this activity, learners eat a snack and make a model of the plumbing system of a volcano.

Learners build a solar oven from a cardboard pizza box, aluminum foil and plastic. Learners can use their oven to cook S'mores or other food in the sun.

In this activity, learners use Starburst® candy to sort, classify, compare, and graph. Learners grab a handful of one-inch candy squares, sort them by color, graph the candy, and discuss the results.

In this activity, learners explore how engineers have developed big wheels or Ferris wheels.

In this activity, learners explore engineering package designs that meet the needs of safely shipping a product.

In this kitchen chemistry activity, learners explore the chemistry of crystals by making sugar crystals, consider a common chemical reaction type responsible for the rising of muffins and cake in the

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

This activity (on page 3 of the PDF under GPS: Body Electricity Activity) is a full inquiry investigation into conductivity.

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, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.

In this math lesson, learners explore the relationship between the thickness of a spaghetti bridge, the length of the bridge, and the amount of weight that can be supported by the bridge.

In this activity, learners burn a peanut, which produces a flame that can be used to boil away water and count the calories contained in the peanut.

Learners observe a tank of water containing cans of diet and regular sodas. The diet sodas float and the regular sodas sink. All the cans contain the same amount of liquid and the same amount of air.

In this math lesson, learners use fruit to learn about proportions and percentages. Learners compare the weights of the edible and non-edible portions of fruit.