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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 hook up a hair to a lever system and create a hair hygrometer to measure changes in humidity.

Learners discover the bubble power of living cells in this multi-hour experiment with baker's yeast. Learners make a living yeast/water solution in a bottle, and add table sugar to feed the yeast.

In this activity, learners explore the human influences on the carbon cycle and examine how fossil fuels release carbon.

In this activity, learners play a game that models what happens as stem cells differentiate into different cell types.

In this creative roleplay activity, learners will explore the various processes of the water cycle using movement, sound, and props to aid in comprehension.

In this group activity, learners act out key stages of the "ocean carbon cycle" (also known as the "carbonate buffer system") through motions, rearranging blocks and team tasks.

Eggs are placed in vinegar for one or two days to dissolve the shells. Then, learners place the eggs in water or corn syrup and observe them over a period of days.

Learners use a simple process to extract DNA from strawberries.

Did you know that some breakfast cereals are fortified with ferric phosphate, while others contain tiny pieces of reduced iron?

In this activity, learners investigate the process of osmosis by adding salt to a sealed bag of raw carrots and comparing it to a control.

Using yeast, sugar, and water, learners create a chemical reaction which produces carbon dioxide (CO2) gas inside a 2-liter bottle. They use this gas to inflate a balloon.

Learners use a universal indicator to test the amount of sodium hydroxide needed to change the pH of plain water compared with the amount needed to change the pH of gelatin.

In this activity (on pages 34-39), learners make a fairly detailed model of DNA using licorice and gumdrops.

Visitors observe a bottle with a balloon attached around the mouth. The bottle contains a solution of yeast, sugar, and water.

Learners use a mortar and pestle to extract clove oil from cloves using denatured alcohol. They put this oil on paper, which they can take home.

This activity investigates how bark beetles can threaten forests by having learners estimate the number of infected trees from a photo.

In this activity on page 4 of the PDF, learners investigate the importance of washing their hands.

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 biology activity (page 8 of the PDF), learners will explore how saliva assists in the beginning of the digestive process.