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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

In this activity, learners extract DNA from wheat germ. Use this activity to introduce learners to DNA, biotechnology and genetic engineering.

Learners see that a carrot slice sinks in fresh water and floats in saltwater.

In this activity, learners discover the primary physical properties used to separate pure substances from mixtures.

Learners design their own experiment to investigate whether the temperature of the surrounding water affects the rate at which the colored coating dissolves from an M&M.

In this activity, learners build models of atoms and molecules, then consider their role in different phases of matter, density, and mixtures and solutions.

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 design a crushing test and discover that identifying and controlling the variables may be difficult.

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

This activity demonstrates the importance of wearing a helmet to protect the brain. An egg is used to symbolize a head with the shell as the skull and the inside of the egg as the brain.

Learners use their knowledge of color changes with red cabbage indicator to neutralize an acidic solution with a base and then neutralize a basic solution with an acid.

In this hands-on experiment, kids use chemistry to explore whether acids or bases are better at restoring a penny’s shine.

Learners mix a variety of substances with red cabbage juice. The juice changes color to indicate whether each substance is an acid or a base.

In this activity related to climate change, learners create and explore topographical maps as a means of studying sea level rise.

In this activity, learners discover that the Moon, like Earth, is made up of layers of different materials. Learners work in teams to make models of the interiors of the Moon and Earth.

In this activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.

In this activity, learners compare and contrast their own skin (including the area covered) with that of an orange.

In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

Learners design their own experiment to determine which M&M color dissolves the fastest in water.