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In this activity, learners investigate the movement of water into and out of a polymer. Learners test the diffusion of water through gummy bears, which are made of sugar and gelatin (a polymer).

In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.

Learners carefully pour vegetable oil, water, and corn syrup in any order into a cup and discover that regardless of the order they are poured, the liquids arrange themselves in layers the same way.

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

Learners set up three different bowls, each with a different mass of oatmeal. Learners monitor the temperature of the oatmeal and find that larger masses take longer to cool.

In this Energy and Environment activity (page 9 of the PDF), learners calculate the mass of a piece of gum, compare it to the mass of the gum's packaging, and then create a bar graph of the results.

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 activity (page 12), learners apply the concepts of pixilation and pointillism to the world of biomedical science.

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

In this math activity, learners use gingerbread cookies to collect and organize simple data. First, learners read "The Gingerbread Boy" by Paul Galdone.

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 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 simple exploratory activity (1st activity on the page), blindfolded learners try to identify mystery items by smell.

In this data analysis activity, learners quantify the abundance and distribution of sea scallops in and adjacent to the Mid-Atlantic closed areas.

In this activity, learners investigate the olfactory system by conducting several experiments.

In this activity, learners develop their understanding of combinations as they create as many different kinds of tostadas as possible.

In this craft activity, learners will recognize, name, and compare the fractions 1/2, 1/4, and 1/8 by constructing a penguin out of portions of paper circles.

In this genetics activity, learners create imaginary creatures known as "Reebops" to explore the relationships between genes and inherited traits.

This activity allows learners to explore the scientific method in an open-ended fashion, using the 4-P Approach to Science Inquiry developed by the University of Wisconsin, Beloit.

In this activity about engineering, nutrition, and physical activity, learners design and build a healthy bone model of a space explorer which is strong enough to withstand increasing amounts of weigh