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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 explore the different salinities of various sources of water by taste-testing.

In this activity, learners examine baking powder, a combination of three powders: baking soda, cream of tartar, and cornstarch.

In this simulation, learners use M&M™ candy to explore radioactive isotope decay.

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 activity, learners use chemistry to “self-assemble” gummy shapes. Learners discover that self-assembly is a process by which molecules and cells form themselves into functional structures.

In this activity, learners explore chemistry and the microbial world by making their own sourdough starter and bread at home using only flour and water.

In this lab exercise, learners explore diffusion, cell membranes and particle size using beets and three alcohols.

In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

In this activity, learners measure the amount of carbon dioxide in a carbonated drink.

Learners place an M&M candy in water and observe what happens. The sugar-and-color coating dissolves and spreads out in a circular pattern around the M&M.

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

In this chemistry demonstration, learners investigate the factors that increase the rate of dissolution for a solid.

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

Learners investigate signs of a chemical reaction when they mix vinegar and baking soda. In addition to a gas being produced, learners also notice the temperature decreases.

In this activity, learners heat and cool carbonated water to find out whether temperature has an effect on how fast the dissolved gas leaves carbonated water.

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

In this activity, learners create an electrical circuit and investigate how some dissolved substances conduct electricity.

In this chemistry activity, learners perform three chemical reactions in a sealed zip-top bag. Learners will record their observations and classify the changes as chemical or physical.

In this activity about the relationship between food and energy (page 8 of PDF), learners estimate average daily baseline energy (Calorie) needs and energy needs for different levels of activity.