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In this activity, learners explore engineering package designs that meet the needs of safely shipping a product.

This laboratory exercise is designed to show learners how DNA can be extracted from a chunk of thymus (sweetbread) or liver.

In this demonstration about momentum, use physics to distinguish between a hard-boiled egg and a raw egg without cracking them open.

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

In this activity, learners conduct tests for proteins, glucose, and starch.

In this activity, learners explore the forces at work in water. Learners experiment to find out what happens to pepper in water when they touch it with bar soap and liquid detergent.

In this activity, learners create a gelatinous slime using guar gum powder and borax. Educators can use this simple activity to introduce learners to colloids.

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

In this physics demonstration, learners are challenged to break a raw egg just by squeezing it. Learners will be shocked by their inability to complete the deceivingly simple challenge.

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

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 chemistry activity, learners use spaghetti to explore density and chemical reactions.

In this activity, learners use a flashlight, a glass of water, and some milk to examine why the sky is blue and sunsets are red.

In this genetics activity, learners discover how to extract DNA from green split peas.

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 science trick, learners get an egg to stand-up on its long-axis vertical to a table's top.

In this activity, learners model hot spot island formation, orientation and progression with condiments.

In this laboratory activity, learners design an experiment to evaluate how environmental factors influence the growth of molds.

In this activity, learners discover the principles of edible glass by making a supersaturated sugar solution.

In this activity (1st activity on the page), learners explore their sense of taste and the structure of the tongue by taste-testing various foods.