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Learners use a simple process to extract DNA from strawberries.

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.

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

In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

"Nature of Dye" allows participants to create their own dyes and art while exploring how chemicals interact and how these interactions can have real-world applications.

In this activity on page 5 of the PDF (Plants—The Green Machines), learners use chromatography to separate and identify pigments within various leaves.

In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source.

Our bodies defend themselves in many different ways to prevent us from getting sick.

In this activity, learners participate in several full-body interactive games to model the process of self-assembly in nature and nanotechnology.

In this activity about combustion and energy, learners observe a burning candle in a sealed jar and the burning of white sugar.

In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

In this activity, learners create a necklace of wheat germ DNA. Learners add alcohol to wheat germ so that the DNA clumps together.

In this activity on page 7 of the PDF (Plants—The Green Machines), learners examine the effects that light and air have on green plants.

"What's in the Water" lets participants use tools to solve the mystery- what chemicals and compounds are in a sample of water?