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In this activity, learners smell bottles containing bee pheromone molecules (or herb/spice extracts as a substitute). Bees release these molecules to send messages to each other.

In this activity, learners model the gravitational fields of planets on a flexible surface.

In this activity, learners are challenged to design a planktonic organism that will neither float like a cork nor sink like a stone.

In this activity, learners make a photographic image--without a camera!

You just ate a big meal and feel heartburn coming on. You take an antacid and feel better. Why? Heartburn is caused by stomach juice (an acid) burning the esophagus.

In this activity about food safety and nutrition, learners investigate safe food preparation by making fruit ice cream.

In this activity, learners of all ages will design a functional bird feeder using familiar, every day materials.

In this hands-on activity, learners discover the similarities and differences between a vertebrate and invertebrate by dissecting a perch and a crawfish.

In this chemistry activity, learners will separate a mixture of FD&C dyes (colors certified and allowed by the US for the Food, Pharmaceutical, Cosmetics & Personal Care industry) to practice

In this yummy earth science activity (page 5 of the PDF), learners use fudge to learn about different kinds of lava.

Some animals can swallow food whole, but humans have to chew. In this activity, learners will investigate what saliva does chemically to food before we even swallow.

In this activity, learners make a photographic image—without a camera!

Learners explore water adhesion and learn about why water molecules are more strongly attracted to some substances than others.

Water sticks to all kinds of things in nature — flowers, leaves, spider webs - and doesn't stick to others, such as a duck's back.

In this activity/demonstration, learners explore pollen and how insects and animals transport pollen. Learners investigate and compare wind and animal pollination.

In this activity, learners use a model for how fishing affects marine life populations, and will construct explanations for one of the reasons why fish populations are declining.

In this activity, learners use three types of cheesy snacks--cheese balls, cheese puffs, and Cheetos--to learn about polymers.

In this activity, learners create a three-dimensional sculpture while examining the characteristics of fish.

Learners design, build, and test models of "dragon boats" made from up to three milk cartons.

In this hands-on art activity, learners will study and identify features of the external anatomy of a fish.