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In this math activity, learners use a variety of sensory modalities to gain experiences with identifying, describing and creating repeating patterns.

In this design challenge, learners will use microbes to design and grow a custom biomaterial at home and make something creative with it.

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

In this activity, learners compare the ways of life of Plains Native Americans who hunted and moved frequently to follow the buffalo herds, and Native Americans who farmed and lived in more permanent

In this activity, learners explore deoxyribonucleic acid (DNA), a nanoscale structure that occurs in nature.

In this demonstration about momentum, use physics to distinguish between a hard-boiled egg and a raw egg without cracking them open.

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.

In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source.

In this activity, learners participate in fun movement activities while playing on a giant game board. Use this activity to get learners involved in physical activity.

In this activity, learners examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed.

In this chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar.

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 construction activity, students use a 2-liter bottle to build a fly trap.

In this activity, learners dissect a piece of pizza to learn about nutrients important for health.

In this three-part activity, learners use food to determine the effects of wind, sandblasting and water on regolith (dust) formation and deposition on Earth.

Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.

Learners combine different plant solutions -- made from fruits, vegetables, and flowers -- with equal amounts of vinegar (acid), water (neutral), and ammonia (base).

In this activity, learners build a simple solar oven out of household materials to melt chocolate and marshmallow between graham crackers--known as s'mores.

In this activity, learners will conduct an experiment to discover methods of reventing foot mold growth on food.

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.