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In this activity, learners construct a cereal chain as a model of how proteins are made in the cell.

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.

In this two-part activity, learners use household items to smell the difference between some stereoisomers, or molecules which are mirror images of one another.

Learners work as a group to create a map of their community. They use pasta to represent people, and glue the pasta on their maps to show areas of large population.

This laboratory exercise is designed to show learners how DNA can easily be extracted from wheat germ using simple materials.

In this activity, learners count and measure kidney beans to explore natural selection and variation. Learners measure the length of 50-100 beans.

In this activity, learners extract DNA from a strawberry and discover that DNA is in the food they eat.

In this four-part laboratory exercise, learners investigate properties of Tobacco mosaic virus (TMV) including (1) symptoms induced by the virus in susceptible plants at the macroscopic and microscopi

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 health activity (page 6 of the PDF), learners examine ingredient labels of packaged food products to find out what sugar ingredients they contain.

In this activity, learners make edible T. rex teeth (with adult assistance). The treat is a white and dark chocolate covered banana on a stick.

In this activity on page 6 of the PDF (Get Cooking With Chemistry), learners investigate yeast. Learners prepare an experiment to observe what yeast cells like to eat.

In this life science activity (page 8 of the PDF), learners explore the carbon cycle by mixing yeast, sugar and water.

In this activity, learners sublimate dry ice and then taste the carbon dioxide gas.

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

In this outdoor activity, learners find out the color of food that jays prefer and then try to change the birds' preference by altering the taste of the food with salt.

Learners investigate an iron-fortified cereal by stirring it with a strong magnet. They discover that metallic iron is present in some cereals.

This experiment allows learners to experience a small scale "epidemic," demonstrating the ease with which disease organisms are spread, and enables learners to determine the originator of the "epidemi

This is an activity (located on page 3 of the PDF under Self-Assembly Activity) about self-assembly, the ability of molecules to assemble themselves according to certain rules.

Why does milk make some people sick? In this activity learners explore this question and explore the chemistry of milk, and our bodies!